Potato and Pea Curry
A super simple, comforting curry made with whatever you’ve got on hand. I always have frozen peas and potatoes, and the whole thing comes together in just 30 minutes! Whether served with rice, naan, or on its own, this dish is a delightful way to enjoy the rich flavours of a classic curry.
Ingredients
- 500g potatoes
- 7 cloves garlic
- 3 inches ginger
- 200g tinned tomato
- ½ tsp cumin seeds
- 200g peas
- 2 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp turmeric
- 1 tsp salt
- Small handful coriander
Step 1
Peel the potatoes and dice them into bite-sized chunks.
Step 2
In the meantime, blend the ginger, garlic, and canned tomatoes until smooth.
Step 3
Heat a pan with a generous splash of oil and add the cumin seeds. When they begin to sizzle, stir in the blended tomato mixture.
Step 4
Stir in the chili powder, cumin, coriander, turmeric, and salt, mixing thoroughly to combine.
Step 5
Add the diced potatoes to the pan, along with 250ml of water. Let it simmer for 15-20 minutes, or until the sauce thickens and the potatoes are tender.
Step 6
Stir in the peas, then gently mash some of the potatoes against the side of the pan to help thicken the curry. Let it cook for an additional 5 minutes.
Finish by garnishing with chopped coriander and serve.