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Pea & new potato curry

Pea & new potato curry

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Rating: 3 out of 5.53 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal336
low infat8g
saturates3g
carbs50g
sugars18g
fibre9g
protein16g
low insalt0.5g
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Ingredients

  • 1 tbsp vegetable oil
  • 2 onions, sliced
  • 3 red chillies, deseeded and finely sliced
  • thumb-sized piece ginger, roughly chopped
  • 2 tsp cumin seed
  • 1 tsp madras curry powder
  • ½ tsp turmeric
  • 750g new potato, halved
  • 1 lime, juiced
  • 500ml natural yogurt
  • small bunch coriander, stalks and leaves finely chopped
  • 200-300ml vegetable or pea stock (to make your own, see step 1)
  • 300g podded fresh peas (or use frozen)
  • lime wedges, to serve
  • 2 naan bread, to serve

Method

  • STEP 1

    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 five days or freeze for up to a month.

  • STEP 2

    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.

  • STEP 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.

Goes well with

Recipe from May 2013, May 2013

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Overall rating

Rating: 3 out of 5.53 ratings
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