2
Easy
30 minutes 1. Bring a pan of water to the boil over a medium high heat, then add the new potatoes and cook for 20 minutes until softened.
2. In a separate flat pan, add the oil, onion, garlic, mustard seeds and chilli flakes. Cook over a medium heat for 4–5 minutes until the onion has softened. Stir in the garam masala and turmeric until combined. Add the frozen peas and cook for 2–3 minutes until defrosted.
3. Meanwhile, warm the naan breads: sprinkle the breads with a few drops of water and put an oven preheated to 180°C gas 4 for 5 minutes, or in the microwave for 10 seconds.
4. Drain the potatoes and then add them to the flat pan and roughly crush down, coating in the spiced oil. Remove the pan from the heat and scatter over the coriander and sea salt.
5. Lay out the warmed naan breads on serving plates and spoon in the spiced potatoes and pea mix. Spoon over the coconut yogurt and mango chutney, then fold the naan bread to contain the filling.
Cook's note: The potato and pea filling is suitable for freezing. Some brands of shop-bought naan bread contain milk, but many supermarket own brands are accidentally vegan so always check the label before you buy. If you don’t have naan breads available, soft tortilla wraps are an excellent substitute, particularly the garlic and coriander varieties.
This is an extract from Easy Speedy Vegan by Katy Beskow. It’s published by Quadrille an imprint of Hardie Grant Publishing. Photography by Luke Albert
