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Potato & Pea Curry

A tasty vegan curry made with store cupboard staples, perfect with a serving of rice and chapatis.

Method:

  1. Wash, peel and roughly chop the potatoes into small pieces.
  2. Boil water in a kettle. Pour the boiling water into a large saucepan and add a pinch of salt.
  3. Add the potatoes to the water and cook for 10 minutes. Drain in a colander and set aside.
  4. As the potatoes cook, peel the ginger and garlic, de-seed the green chilli and roughly chop the red onion. Blitz up the ginger, garlic, green chilli and red onion to make a paste using a hand blender.
  5. In a separate bowl, blitz up the chopped tomatoes using a hand blender.
  6. Heat the vegetable oil in a pan and fry the cumin seeds until they start to pop. Add the ginger, garlic, green chilli and onion paste and fry for 2 minutes.
  7. Add the blended tomatoes and fry for 2 minutes.
  8. Add the garam masala, chilli powder, sugar, and salt. Cook for 5 minutes.
  9. Add a little water to the pan to make a gravy.
  10. Immerse the frozen peas in boiling water and leave to stand for 1 minute. Add the cooked potatoes and peas to the pan and cook for 2 more minutes.
  11. Serve the curry with a garnish of fresh coriander leaves.

 

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Cheng Peng
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Potato & Pea Curry

A tasty vegan curry made with store cupboard staples, perfect with a serving of rice and chapatis.

COOK 30 MINS
4 SERVINGS

Ingredients

  • White Potatoes – 400g 
  • Ginger – 2cm piece
  • Garlic – 2 cloves 
  • Green Chilli – 1 
  • Red Onion – 1 
  • Chopped Tomatoes – 1 tin 
  • Vegetable Oil – 2 tbsp 
  • Cumin Seeds – 1 tsp 
  • Garam Masala – 1 tsp 
  • Chilli Powder – 1 tsp 
  • Sugar – 1 tsp 
  • Salt – 1 tsp 
  • Water – 50ml 
  • Frozen Peas – 250g 
  • Fresh Coriander – 10g