Spicy Potato and Pea Curry
"Despite the name, this dish can be more or less spicy depending on what kind of chillies you use. It's a pretty simple dish that has a great flavour considering it doesn't have an awful lot of ingredients. I've used canned tomatoes in the absence of fresh ones, and it was still good."
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
1 main course
- Serves:
- 6-8
ingredients
- 1⁄4 cup vegetable oil
- 1 teaspoon cumin seed
- 2 large onions, thinly sliced
- 1⁄2 teaspoon ground turmeric
- 2 small red chilies (fresh)
- 1 teaspoon ground coriander
- 750 g kipfler potatoes, washed and halved length-ways
- 700 g firm ripe tomatoes, peeled, seeded and coarsely chopped
- 1 teaspoon sea salt
- 125 g peas, thawed if frozen (1 cup)
- 1⁄4 cup coriander leaves, chopped (cilantro) (optional)
directions
- Heat 2 teaspoons vegetable oil in a large, deep non-stick frying pan. Add cumin seeds and stir over medium heat until fragrant.
- Add remaining oil and onions to pan, cook over medium heat for 10 - 15 mins or until onions are light brown.
- Add turmeric, chillies & coriander and stir for 2 minutes or until fragrant.
- Add potatoes, tomatoes and salt and mix well.
- Cook, covered, over low heat for 25 mins, stirring frequently to prevent mixture from sticking to base of pan.
- Add peas and cook for another 3 minutes or until just heated through.
- Stir in coriander (if using) and serve immediately with a rice dish of your choice.
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RECIPE SUBMITTED BY
I'm a self-confessed foody with a bent for healthy, nutritious stuff. Although the Czech Republic is unlikely to ever win too many awards for "haute gastronomie", I do have access to a reasonable range of organic produce and vegetarian foods ...
