You are currently viewing Potato and pea curry jaffles
Potato and pea curry jaffles

Potato and pea curry jaffles

We know it’s summer, but we also know how much we (and our fellow South Africans) love a good traditional curry. So we put together these spicy sarmies and freshened them up with lime and fresh coriander.


1 tbsp vegetable oil
2 onions, peeled and sliced
1 red chilli, sliced, plus extra to garnish
2 cm ginger, peeled and sliced
2 tsp cumin seeds
1 tsp curry powder
½ tsp ground turmeric
500g baby potatoes, halved
Juice of 1 lime
200 ml vegetable stock
2 cups plain yoghurt
30g coriander, stalks and leaves separated, both finely chopped
300g frozen peas
Butter, at room temperature
8 slices white bread

1. Heat the oil in a large pan over low heat, add the onions and fry until soft. Add the chilli, ginger, cumin seeds, curry powder and turmeric and fry for 1 minute.
2. Add the potatoes, lime juice, stock, yoghurt and coriander stalks. Simmer for 45 minutes, until the potatoes are cooked and the sauce has reduced.
3. Add the peas and coriander leaves and cook for another 5 minutes.
4. Butter 1 side of each slice of bread. Place a slice of bread on the bottom half of a jaffle iron, butter-side down, spoon some curry into the cavity and top with another slice of bread, butter-side up. Close the iron and place it in the fire for 5 minutes, until the bread is golden. Repeat with remaining bread and curry.
5. Garnish with extra chilli and serve.

0 / 5. Vote count: 0