Name: Pea & new potato curry
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Indian
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

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Pea & new potato curry

Pea & new potato curry

Barney Desmazery

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Serves 4

Easy

Prep: 15 mins

Cook: 1 hr and 10 mins

A star rating of 3.4 out of 5.61 ratingsRate

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

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal336

low
fat8g

low
saturates3g
carbs50g
sugars18g
fibre9g
protein16g
salt0.5g

low

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.

Recipe from Good Food magazine, May 2013

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A star rating of 3.4 out of 5.61 ratings

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