Potato Curry with Warm Naan

Good - - FOOD -

This is fan­tas­tic af­ter a long day – sim­ple, af­ford­able and easy to make. It’s a goody to have up your sleeve for brain-fade evenings.

Serves 4

4 cups potato, cubed, not

peeled if or­ganic co­conut oil, for fry­ing ½ white onion, chopped 2 gar­lic cloves, crushed knob of gin­ger, peeled and

finely diced

1 tsp curry pow­der

½ tsp cu­min pow­der

½ tsp ground co­rian­der ¼ tsp turmeric pinch of chilli flakes salt and pep­per, to taste 1 cup Ceres Or­gan­ics

Co­conut Cream

4 naan breads, or

tor­tilla wraps

4 cups cooked bas­mati rice,

to serve

To serve chopped red cabbage, fresh co­rian­der and a squeeze of lime

Boil the potato un­til soft and set aside.

Mean­while, heat a lit­tle co­conut oil in a pan and cook the onion un­til soft and translu­cent.

Add the gar­lic, gin­ger and spices, stir through and sea­son to taste.

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