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Pea & new potato curry

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Ingredients

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  • 1 tbsp vegetable oil
  • 2 onion, sliced
  • 3 red chilli, deseeded and finely sliced
  • thumb-sized piece ginger, roughly chopped
  • 2 tsp cumin seed
  • 1 tsp Madras curry powder
  • ? tsp turmeric
  • 750g new potato, 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 pea (or use frozen)
  • lime wedges, to serve
  • 2 naan bread, to serve

Instructions

  1. 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.
  2. 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.

Find it online: https://legenrecipes.com/recipe/pea-new-potato-curry/