recipe - tried and tested - Pea & new potato curry.txt

# Pea & new potato curry

## Ingredients

- 1 tbsp vegetable oil

- 2 onions, sliced

- 3 red chillies, deseeded and finely sliced

- thumb-sized piece ginger, grated

- 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 and cook brifly)

- lime wedges, to serve

- 2 naan bread, to serve

## Method

- parboil potatoes

- 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 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. add yogurt

- Sprinkle over the coriander leaves, and serve with lime wedges and warm naan bread.

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