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Potato and Pea Curry

Categories: Low-fat, Quick to fix, Spicy, Vegetarian
Type: Main Dishes

Curry adds flavor to this potato and pea dish.

Prep Time: 10M

Cooking Time: 30M

Serves: Serves 4


  • 1in (2.5cm) piece of fresh ginger, finely chopped
  • 2-3 fresh hot green chile peppers, seeded and finely chopped
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • small handful of dried curry leaves (optional)
  • 6 tomatoes, peeled and chopped
  • 11/2lb (675g) all-purpose waxy potatoes, peeled and cubed
  • 1 tsp turmeric
  • 11/4 cups hot vegetable stock
  • 1/2 cup frozen peas
  • handful of fresh cilantro, chopped
  • sea salt and freshly ground black pepper
Potato and Pea Curry photo

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  1. Heat the oil in a large frying pan over medium heat. Add the ginger, chiles, cumin seeds, and mustard seeds, and crumble in the curry leaves. Cook for a couple of minutes until the mustard seeds start to pop. Stir in the tomatoes, and cook for a few more minutes.
  2. Add the potatoes and turmeric, and pour in the stock. Bring to a boil, reduce the heat slightly, cover, and simmer for about 15 minutes or until the potatoes are tender.
  3. Stir in the peas, and cook for another 3-5 minutes. Season well with salt and pepper, and stir in the cilantro. Serve hot with rice or naan bread.
  • Cheat...Heat a couple of teaspoons of ready-made curry paste instead of the dried spices.
  • This is a fairly dry curry; if you want more liquid, simply add more stock.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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