Miguel’s vegan potato and nigella seed curry
- 1 medium potato, cubed
- 1tsp curry powder
- 2 pinches nigella or black onion seeds
- 30g frozen peas
- 2tbsp passata
- 20g spinach
- STORE CUPBOARD
- Olive oil
- Self-raising flour
Pan-fry the potato in 1tsp olive oil over a medium heat for 10 mins or until softened and turning golden. Season with black pepper, add the curry powder, 1 pinch nigella seeds, the peas and passata and cook for about 5 mins, until the potatoes are cooked through. Remove from the heat, add the spinach to the pan and allow to wilt.
Meanwhile, preheat the grill to high and line a baking tray with greaseproof paper.
In a small bowl, mix 20g self-raising flour with 15ml cold water and the rest of the nigella seeds, to form a wet dough. Wet your hands, so the dough doesn’t stick, then shape it into an oval. Lay on the baking tray and drizzle with 1tsp olive oil.
Grill the naan for about 3 mins, until the top is golden brown, then serve with the curry.