Potato Curry & Flatbreads
(sugar free, dairy free, egg free, gluten free)
Has anyone else noticed that chill in the air? Okay I know it's only subtle, but it gives me even more desire to eat meals like this one. I love curries... They are the dish I cook more often than anything else. And these flatbreads are crazy good!! You'll notice though that this curry doesn't have any chillies in it.. that's purely because our 3 year old doesn't do spice yet. But feel free to add chillies to your liking at the same stage as the garlic.
Potato Curry Ingredients:
2 cm ginger
5 cloves garlic
2 cm fresh tumeric
1 tsp cumin
2 cups water
5 potatoes cubed
2 carrots diced
1 tin of coconut milk
2 zucchini grated
1/2 tsp salt
1 Tbs lemon or lime juice (or to taste... I like mine really tangy, so I always add more)
Dice the onion and fry gently in a little coconut oil until soft.
Grate the ginger into the pot, along with the tumeric and throw in the garlic and cumin too.
If you want to add chillies, I would add them now.
Fry together for another minute until fragrant.
Add your potato, carrot and water and simmer for about 20 minutes until tender.
Pour in the coconut milk, grated zucchini, salt and pepper and simmer for another 5 mins.
Check that the veggies are cooked to your liking, and then turn off the heat and pour the lemon or lime juice over and stir through.
Serve with Flatbreads and rice.
1 large potato peeled (around 200g)
70 g brown rice flour
55g chickpea flour
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp psyllium husk
60 ml water
1/2 tsp salt
Boil and mash the potato.
Mix flours together.
Mix tahini and water together.
Add mashed potato and water to flour mix. Knead into a dough. Leave to rest for 5 mins.
Cut into 4 pieces.
Roll each piece out between 2 sheets of baking paper (sprinkle the baking paper with extra flour first) to about 3mm thick.
Fry in a small amount of coconut oil at medium-high temperature.
Each side should take a couple of minutes.