Pea & new potato curry

Pea & new potato curry

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(40 ratings)

Prep: 15 mins Cook: 1 hr, 10 mins

Easy

Serves 4

A low-fat and low-calorie vegetable curry that's made with Madras spice and yogurt

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal336
  • fat8g
  • saturates3g
  • carbs50g
  • sugars18g
  • fibre9g
  • protein16g
  • salt0.5g
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Ingredients

  • 1 tbsp vegetable oil
  • 2 onions, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 red chillies, deseeded and finely sliced
  • thumb-sized piece ginger, roughly chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tsp cumin seed
  • 1 tsp Madras curry powder
  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 750g new potato, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 500ml pot natural yogurt
  • small bunch coriander, stalks and leaves finely chopped
  • 200-300ml vegetable stock, or pea stock (see step 2)
  • 300g podded fresh pea (or use frozen)
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • lime wedges, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 naan bread, to serve

Method

  1. 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.

  2. To make your own 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.

  3. 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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Comments, questions and tips

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rhidiculously
29th May, 2017
0.05
Inedible- the potatoes didn't cook and the yoghurt curdled- yuck!
Lorraine227
7th Jan, 2017
5.05
This recipe is delicious, I was very surprised by the reviews as I followed the method step by step and never had any problems. My yoghart did not curdle. The only thing I can think of is that the yoghart I use is vegan friendly (alpro) and doesn't contain any milk, so maybe the ingredients used in these yogharts, help reduce or even prevent curdling. I would definitely recommend this recipe!
Sam Beeton
27th Apr, 2016
to stop yoghurt curdling, make sure it is not cold before use it, add a spoonful of cornstarch to each cup of yoghurt, add the hot ingredients to the yoghurt rather than adding the yoghurt to the hot ingredients
sooz99
18th Mar, 2016
You should take this recipe down! It really doesn't work. Or at least amend the method to take account of all the tips and comments. It's boggin.
Elkoncz
24th Jan, 2016
We made some changes - added some tomato and used the curry powder we had in the cupboard, rather than the type suggested. I also added some cooked chicken to mine on serving (my partner is a veggie). Overall the curry was great, we did get some curdling, but I noticed that it did reach a boil at one point, so I'd say keep a keen eye at this stage. We didn't find that the curdling impaired the flavour any and we thoroughly enjoyed the dish.
MrsWiddowson
3rd Jan, 2016
Delicious! Followed the recipe as written and had no problems with curdling. The only reason to not give it 5 stars is that the potatoes needed a little longer to be cooked through. Next time I will par boil as others have suggested. It even went down a storm with my carnivorous husband (who generally just grunts after a meal!) so it must be good!
wild sarah
25th Nov, 2015
Why did I not read the comments first!? What an awful recipe. Reading the tips I'm sure it could be made to work but the method presented is flawed.
bumpbump
2nd Jun, 2015
Fabulous curry, easy, and delicious.... try it !
Al Wood
18th May, 2015
0.05
This is a very unclear recipe and lead me to waste all of the ingredients when the yoghurt curdled. I'm angry as I put time and money into making this and following the recipe, as you do, resulted in ruining the dish. Why has this not been amended?
btegelaars
29th Mar, 2015
Delicious dish. I recommend following the recipe rather than listening to the advice in the comments to add the yoghurt at the end. Really important to use full fat natural yoghurt rather than reduced fat. By cooking down for a long time the sauce goes thick and takes on a lovely rich flavour. Adding the yoghurt at the end would make a much looser, less fragrant sauce. A squeeze of lime over the finished curry gives it a great zinginess!

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phlwibble32
28th Apr, 2015
0.05
I have this on the hob at the moment and so far, it's horrendous!!! Definitely par-boil your potatoes. Ninety minutes after bringing everything to a simmer, the halved potatoes are still hard. If you don't want the yogurt to curdle, just make sure your pan's not too hot. I've learnt this through trial & practice. I cooked the onions & spices off on a low-med heat, then added the yogurt and it didn't split. Before you add the lime, check how the sauce tastes. To me, all it tastes off at the moment is lime. It's very tart and all other flavours have been obliterated. Unless something drastically changes with the flavours soon, this will end up in the bin.
murf61
30th Mar, 2015
Use Greek yoghurt - it never curdles. Someone gave me this tip a few years back and it works in every recipe that calls for yoghurt. I prefer Total 0% fat yoghurt which works well in this dish.
TheReluctantHou...
27th Jan, 2015
Lovely recipie, but only if you ignore the cooking method and follow the suggestions made in the other comments: DEFINITELY part cook (or fully cook) the potatoes first and add the yoghurt at the end. I also don't like the lime juice in it. I also like to add a tin of pre-cooked chick peas and use a tin of coconut milk instead of yoghurt. I added a bit of corn flour mixed with a small amount of water to thicken the sauce at the end. I have cooked this several times, adapting as described above and it is a huge hit in my family. Actually, I also leave out the chilli when initially cooking it (my 4 and 6 year olds don't like the heat) but then add a few dried chilli flakes to mine and my husband's portions at the end. I really think BBC Good Food should re-write this recipie as it's a shame if so many people are missing out on what should be a lovely meal because of the error in the cooking method.
stevef1formula1
19th Jul, 2013
For those experiencing curdling problems you need to add it a tablespoon at a time incorporating and then adding more, only when all the yogurt has been incorporated add the stock. There should not be any need to par boil the new potatoes as long as they are not too large, if the timings on the recipe are followed the pototes will be cooked. I liked the idea for the curry but as a meat eater I probably won't be making this again.