Curried potato and carrot with flatbread

Simon Toohey says this curried carrot and potato dish is his kind of breakfast - fresh and delicious! Be sure to serve with bread to mop up all the flavour.

Curried potato and carrot with flatbread. Credit: Freshly Picked with Simon Toohey

• serves

  2-4

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 2 medium potatoes, cut into bite-size chunks
• 1 large carrot, cut into 4-5 cm sticks
• 20 ml mustard oil
• 1 tbsp black mustard seeds
• 10-12 curry leaves
• ½ red onion, diced
• 2 tsp Kashmiri chilli
• 1 tsp turmeric
• 1 tsp cumin seeds
• 1 tsp garam masala
• 2 large red tomatoes, chopped
• Flatbread, to serve

Instructions

1. Place potato into a pot filled with salted cold water. Bring up to a boil and cook for 7 minutes. Add the carrot and cook for a further 3 minutes, or until the potato is soft and cooked through and the carrot pieces have lost that raw crunch.
2. To a heavy-based pan, add the mustard oil and bring it to smoking point. Add the mustard seeds and curry leaves. Cook for 30 seconds before adding the diced onion and fry for 2-3 minutes, stirring frequently, until softened.
3. Add the Kashmiri chilli, turmeric, cumin seeds and garam masala. Stirring, fry for 30 seconds or until aromatic. Add the tomatoes and stir through, this will lower the temperature and prevent the spices from burning.
4. Add the potato, carrot, garam masala and about 50 ml of water. Season with salt and pepper to taste. Cook until the tomato is jammy and the liquid is cooked out. Serve with flatbread.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.