-1 medium sized potato -2 serving spoons of Brussel sprouts -1-2 generous tsp of cranberry sauce
- Preheat the oven to 200C.
- You have the option to either boil or microwave your potato. If you are boiling, cut the potato up into large chunks and place in a pan of boiling water. Cook for about 10-15 minutes or until the potatoes are soft a cooked through. If you are microwaving it, pierce holes in the skin and microwave for approximately 10-15 minutes, or until the potato feels soft when squeezed.
- Bring a pan of water to the boil and place in it the Brussel sprouts that have had their outer leaves removed and crosses stamped at the bottom of the stems. Boil for about 8 minutes or until soft.
- In an oven proof container, layer the potato, followed by the Brussels. Smear the cranberry sauce over the top, with the option to mix it in.
- Bake in the oven for 10 minutes. The cranberry sauce will be hot an bubbling.
- Serve with a side of fried mushrooms or cheese for protein.
Cranberries <— original link to cranberry sauce recipe
These make excellent side-dishes to the Dahl recipe I posted previously Courgettes. It is a great way of using up any left over potato too and if you have a bread maker or can adapt the recipe to make by hand, the naan bread is incredibly delicious. One final Indian curry recipe coming shortly: Cucumber raita with Matte Paneer Curry (Cucumbers).
– About 500g pre-boiled potatoes – 1 large onion, finely sliced – Ghee or oil, for frying – 1 tbsp mustard seeds – 1 tbsp nigella seeds – 1/2 tbsp fenegreek seeds – 1 handful curry leaves (optional) – 1 tsp cumin – 1 tsp ground coriander – 1 tsp ground turmeric – 1 1/4 tsp ground garam masala
- If you are not using pre-boiled potatoes, wash and slice up potatoes into small pieces and place them in a pan of boiling water for about 10-15 minutes until they are cooked. To check that they are done, insert a knife into the boiling potatoes – if they slip off easily without any persuasion, they are cooked. Drain and set aside.
- Oil a large frying pan. Peel and slice the onion into thin strips and place in the pan. Heat for a few minutes until the onion turns golden brown before turning down to simmer. Add the mustard seeds, nigella seeds, fenegreek seeds and curry leaves, stirring in the ingredients to combine. Allow the contents of the pan to simmer for a few minutes to absorb the flavours.
- Add the other spices: cumin, ground coriander, turmeric and garam masala. Stir in.
- Add the boiled potatoes and stir them into the spiced mixture so that they start to yellow and slightly fry. Turn the heat up a little if necessary.
- Leave to simmer for about 10 minutes or until you are ready to serve them so that they absorb the flavours and turn a little crispy.
- Serve alongside another curry or with just naan bread (see below for bread maker recipe), popadoms or chapatis.
Bread maker Naan Bread
– 1/2 tsp fast-action dried yeast – 225g strong white bread flour (or 200g strong white bread flour and 25g khoresan flour, available from Doves) – 1 tsp sugar – 1/2 tsp salt – 1/2 tsp baking powder – 1 tbsp vegetable oil – 2 tbsp natural yoghurt – 100ml water
- Put all of the ingredients into the bread maker pan.
- Put it in the bread maker and set it on basic ‘DOUGH’ program, 45 minutes.
- When it is ready, sprinkle enough flour into the pan so that you can work with the dough without it sticking to your fingers. Set the grill to a medium-high temperature and flour a baking tray.
- Grabbing fistfuls of floured dough, divide into small balls, enough for 6. Using your hangs, stretch the balls out to make long naan bread shapes. Place them on the baking tray and put them under the grill for 2 minutes each side until puffed up and slightly browned. Keep a very close eye on them as they burn incredibly quickly. Serve immediately with a curry.