Potato and onions curry with yoghurt bread

(For 4 bowls)

Potato curry:

• 2 punnets Rock Chives
• 1 punnet Atsina Cress
• 850gr peeled and diced potatoes
• 1 large diced red onion
• 1 small tin (400ml) coconut milk
• 100ml water
• 200ml sour cream
• 1 full tsp curry powder
• 1 full tsp ground cumin

Yoghurt bread:

• 300gr self-raising flour
• 300gr plain yoghurt
• ½ tsp baking powder
• 50gr melted butter
• 1 tsp finely chopped garlic

Potato curry:

• Place the diced potato and red onions in a heavy saucepan and add the coconut milk, the curry powder, and the ground cumin. 
• Cook (simmer) for 15 to 20 minutes, stirring from time to time so the potatoes don’t stick to the bottom of the pan. 
• Once cooked, mix in the curry one punnet of freshly cut Rock Chives. 
• Divide into 4 bowls and serve with the yoghurt bread, the freshly cut Atsina Cress and the remaining Rock Chives. 

Yoghurt bread:

• Mix the finely chopped garlic and butter. 
• Mix the flour, baking powder and yoghurt. 
• Form a dough and let rest for 2 hours in the fridge. 
• Divide the dough into 8 to 10 small balls and lay with a roller pin. 
• Cook each bread on a hot grill and brush with the garlic butter before serving. 

Recipe: Franck Pontais