Pea & new potato curry

Pea & new potato curryIngredients

-1 tbsp vegetable oil
-2 onions, sliced
-3 red chillies, deseeded and finely sliced
-thumb-sized piece ginger, roughly chopped
-2 tsp cumin seeds
-1 tsp Madras curry powder
-½ tsp turmeric
-750g new potatoes, halved
-juice 1 lime
-500ml pot natural yogurt
-small bunch coriander, stalks and leaves finely chopped
-200-300ml vegetable stock, or pea stock (see tip, below)
-300g podded fresh peas (or use frozen)
-lime wedges, to serve
-2 naan bread, to serve


Directions

Heat the oil in a large, deep frying pan. Add the onions and cook over a low heat for 10-15 mins until soft. Throw in the chillies, ginger and spices, and cook for a few mins. Stir in the potatoes and lime juice, coating in the spice mix.
Add the yogurt, coriander stalks and the stock. Simmer slowly for 35-40 mins until the potatoes are soft and the sauce has reduced. Stir through the peas and cook for another 5 mins. Sprinkle over the coriander leaves, and serve with lime wedges and warm naan bread.

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