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
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.