Miguel barclay vegan potato curry

Vegan potato and nigella seed curry

Crispy spiced potatoes, sweet green peas and tender spinach, with a homemade seeded naan

By , 18 November 2019

(3 votes)

Vegan potato and nigella seed curry
  • 25 Mins

  • Serves: 1

Nutritional Info
Each 299G serving contains
  • Energy

    1426KJ

    341KCAL

    17%
  • Fat

    7.5g

    low

    11%
  • Saturates

    1.2g

    low

    6%
  • Sugars

    3.6g

    low

    4%
  • Salt

    0.36g

    low

    6%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100G: 477kJ/114kcal.
Ingredients
  • 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
Method
  • 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.