Food & Wine
Potato and pea curry
This satisfying vegetarian curry is quick to prepare and very flavoursome.
Serves: 4
Ingredients:
- 2 tablespoons canola oil
- 2 onions, finely chopped
- 3 cloves garlic, finely chopped
- 3cm piece ginger, peeled, grated
- 600g floury potatoes (such as Agria), peeled, cubed 2cm
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala (an Indian spice blend available at supermarkets)
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon chilli flakes (or more if you prefer it hotter)
- 2 tomatoes, peeled, deseeded, finely chopped
- 2 cups vegetable stock (or water)
- 1 teaspoon sea salt
- 1 cup frozen peas
Method:
- Heat the oil in a saucepan over medium heat, add the onions and cook until soft. Add the garlic, ginger and potatoes and cook for 2 minutes, stirring occasionally. Add the cumin, coriander, garam masala, turmeric and chilli flakes, cook for a few minutes until fragrant then add the tomatoes. Cook gently for a few minutes before adding the stock or water and salt.
- Bring to the boil then simmer gently for 15 to 20 minutes or until the potatoes are just tender. Stir in the peas. Simmer until cooked through and serve with roti or chapatti bread.
Written by Ginny Grant. First appeared on Stuff.co.nz.
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