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Brit-Style Curry

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Ingredients

Adjust Servings:
300 g new potatoes (about four medium spuds)
salt
1 onion finely chopped
2 jalapeno peppers chopped and seeded
125 g butter
1 teaspoon turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup water
100 g carrots sliced into rounds (about one large)

Nutritional information

976.3
Calories
500 g
Calories From Fat
55.6 g
Total Fat
32.7 g
Saturated Fat
133.6 mg
Cholesterol
902.6 mg
Sodium
107.6 g
Carbs
21.1 g
Dietary Fiber
22.4 g
Sugars
23.1 g
Protein
466g
Serving Size

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Brit-Style Curry

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    Cuisine:

    Good curry! I was short on carrots so I added some shredded cabbage too. I served it over corn tortillas and it was delicious! I have a lot of leftovers, so I am going to cook some rice and use it for work lunches this week. I also kicked it up a bit with some additional curry powder. Thanks for sharing!

    • 80 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Brit-Style Curry,This is a British take on the traditional English curry. Serving it over toasted rolls is a refreshing and surprising change, although it works just as well in tortillas.,Good curry! I was short on carrots so I added some shredded cabbage too. I served it over corn tortillas and it was delicious! I have a lot of leftovers, so I am going to cook some rice and use it for work lunches this week. I also kicked it up a bit with some additional curry powder. Thanks for sharing!,This may seem unusual compared to your average curry, but it is really good, very satisfying, and smells good while it’s cooking, too! I like to serve it over two really thick pieces of toast.


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    Steps

    1
    Done

    Peel the Potatoes, Chop at Least Into Quarters and Boil Until Just Tender.

    2
    Done

    Drain and Leave to Cool.

    3
    Done

    Meanwhile, Heat Half of the Butter in a Spacious Frying Pan and Fry the Onion and Chillies For About Five Minutes.

    4
    Done

    Mix the Spices and Water Together, and Then Add to the Frying Pan Along With the Carrots and Broccoli and the Rest of the Butter.

    5
    Done

    Let Cook For About Ten Minutes, or Until Broccoli Starts to Become Tender.

    6
    Done

    Dice the Cooled Potatoes Into Bite-Sized Pieces.

    7
    Done

    Add in the Peas, Potatoes and Tomatoes and Cook For Another Five to Seven Minutes.

    8
    Done

    Taste and Adjust Seasoning With Salt, Pepper and a Bit of Lime or Lemon Juice.

    9
    Done

    Just Before the Dish Is Done, Cut Rolls in Half and Brush With Olive Oil.

    10
    Done

    Grill Until Toasted.

    Avatar Of Elise Stewart

    Elise Stewart

    Spice savant creating dishes that pack a flavorful punch with each bite.

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