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

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