Spanish Curry (Who’d a Thunk It?)

Roast Potatoes in Mojo Picante Sauce with Stir Fried Spring Greens and Purple Sprouting Broccoli

This is a mash up of two great meals I had in Barcelona, one was baked cod in tomato sauce and the other Papas Arrugadas – the traditional Canarian spicy potato dish. I knocked them together to create a Spanish-style curry. It’s a filling veggie main course but also pairs well with simply grilled cod. Enjoy x

Mindfulness factor: quick & easy | plant-based | clean-eating | healthy | vegetarian | vegan

Prep: 10 minutes

Cooking: 25 minutes

Serves: two as a main course


Mojo Picante Sauce
1 large red pepper, rough chopped
2 garlic cloves, rough chopped
1/2 tbsp paprika
1/2tbsp smoked paprika
Coriander, Bunch of (leaves only)
1tbsp tomato purée
175ml extra virgin olive oil
1tsp chilli flakes or small chile pepper, chopped
1 slice brown bread, crust removed
1x 400g tin chopped tomatoes (cherry variety for sweetness)

Roast Potatoes
6 medium potatoes (Canarian Potatoes for authenticity or Maris Piper / King Edward, if unavailable), diced
olive oil, drizzle of
salt and pepper, to season

Stir Fried Spring Greens and Purple Sprouting Broccoli
spring greens, handful of
purple sprouting broccoli, handful of
2 garlic cloves, minced
olive oil, drizzle of
salt and pepper, to season chopped roasted hazelnuts, sprinkle of

⁃ preheat your oven to 230C
⁃ add potatoes to a sheet pan, drizzle with olive oil and seasoning with salt and pepper. Toss to coat then roast for around 25 mins or until the potatoes are a light golden colour and tender when pierced with a fork
⁃ while the potatoes cook, make the mojo picante sauce. Combine all the ingredients in a food processor and pulse to a smooth consistency. Scrape down into a pan and heat on medium to thicken
⁃ with 5 minutes to go, stir fry the greens. Heat the oil in a skillet or large frying pan on high, add the garlic and cook for 30 seconds or until aromatic. Add the spring greens and broccoli, season and give everything a good stir. Cook for 5 minutes or until the broccoli is tender with some bite and the spring greens are lightly-charred. Sprinkle with the hazlenuts.
⁃ serve family-style, with the mojo sauce in one dish and the potatoes and greens in another

Drizzle the mojo picante sauce over a plate of potatoes and greens. Keep it clean with an elegant circular drizzle of sauce, or mix it up and get messy, your choice! Either way it looks and tastes great, with the sauce adding colour and vibrancy.  

Mop it all up with doorstop chunks of sourdough.

Enjoy x

Copyright ©

Published by misterrands


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: