Cook time is 30minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
- 2teaspoons vegetable oil (to serve)
- 3 whole cloves (to serve)
- 2 cinnamon sticks (to serve)
- 2 tsps white poppy seeds
- 2 tsps black peppercorns
- 4 dried red chillies
- 75grams unsweetened desiccated coconut, lightly toasted
- 4 cloves garlic, roughly chopped
- 2 onions, roughly chopped
- 4 tsps sunflower oil
- 2 potatoes, peeled and chopped into 2.5 cm cubes
- 2 large carrots, peeled and chopped into 2.5 cm cubes
- 400grams can chopped tomatoes
- 200grams frozen peas
- 1 pinch salt
- 4 mini naan breads (to serve)
Nutrition per serving
2130kJ / 508Cal
2130 Kilojoules or 508 Calories
24% of daily energy intake*
Protein
12.6grams
Fat
26.8grams
Carbs
52.5grams
Sugars
18.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
To make the spice paste, heat the vegetable oil in a small frying pan over a medium heat, add the cloves, cinnamon sticks, poppy seeds, peppercorns and dried chillies and fry for 1-2 minutes until fragrant. Put in a food processor or blender with the coconut, garlic and onions and blitz to a coarse paste.
Step 2 of 4
Heat the sunflower oil in a heavy-based saucepan, add the potatoes and carrots, then cover and cook over a medium heat for 2 minutes. Stir in the spice paste and chopped tomatoes and season with salt.
Step 3 of 4
Stir, re-cover and simmer for 15-20 minutes or until the potatoes and carrots are tender, adding the peas 5 minutes before the end of the cooking time.
Step 4 of 4
Spoon into warm bowls and serve with mini naan breads.
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