Vegetable curry

Vegetable curry with coriander flatbreads (Veg)

Ingredients

• drizzle of olive oil

• 1 garlic clove, peeled and chopped

• 1 sweet potato, peeled and chopped

• 4 baby carrots, sliced

• pinch of cumin seeds

• pinch of mixed spice

• splash of white wine

• 55ml/2fl oz double cream

• small bunch of fresh coriander

• salt and freshly ground black pepper

For the flatbreads

• pinch of turmeric

• pinch of curry powder

• pinch of salt

• 2 tbsp fresh coriander, chopped

• 100g/3½oz plain flour

• 2 tbsp water

Preparation method

1. Heat the oil in a pan and sauté the garlic and potato for a few minutes to soften. Add the carrots and then stir in the spices with the wine and cream.

2. Simmer gently for 10-12 minutes, or until the potato is tender.

3. For the flatbreads, mix the turmeric, curry powder, salt, coriander, flour and water in a bowl until combined, adding extra water if necessary to create a soft dough.

4. Knead using floured hands and roll out on a floured surface until thin. Cut into rustic shapes and then pan fry in a hot pan brushed with oil for 4-5 minutes on each side or until golden.

   Technique: Kneading bread
   

5. Stir the coriander and seasoning into the curry and heat for another minute.

6. Remove from the heat and spoon into a bowl to serve. Serve the flatbreads alongside.