Pea and new potato curry
Pea & new potato curry
A low-fat and low-calorie vegetable curry that's made with Madras spice and yogurt
- Prep: 15 mins
Cook: 1 hrs 10 mins - Serves 4
- Easy
Ingredients
- 1 tbsp vegetable oil
- 2 onions, sliced
- 3 red chillies, deseeded and finely sliced
- thumb-sized piece ginger, roughly chopped
- 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)
- lime wedges, to serve
- 2 naan bread, to serve
Making your own pea stock
To make pea
stock, put leftover
pea pods in a large
saucepan with
half bunch each mint,
thyme and parsley.
Add enough water
to cover, and some
salt and black
peppercorns.
Gently bring to the
boil and simmer
for 35 mins, then
strain. Chill for up
to 5 days or freeze
for up to a month.
Method
-
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.
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