Pea & new potato curry

Pea & new potato curry

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(49 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 (to make your own, see step 1)
  • 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. 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.

  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.

  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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suzzells26
2nd Dec, 2013
We love adding new curries to the repetoire and this is definitely a keeper. Thank you to everyone who posted tips as I'm sure it helped make our version a success. We parboiled the potatoes as many recommended. To avoid curdling, try stabilising the yoghurt first: make a paste of ordinary plain flour and a little water (about 1 - 1.5 tsp flour per 500g yoghurt). Put the yoghurt and flour paste in a heavy-based pan over medium heat, stir gently in one direction until it comes to the boil. Leave to simmer for 10 mins uncovered (or put kitchen paper over the pan to allow steam to escape but catch the volcanic yoghurt eruptions) then stir again and cool. The yoghurt in the recipe did separate a little in the sauce but not in a horrid way and definitely not curdled.
Anna_Griff
6th Oct, 2013
I loved this! Although I did follow all of Katiehill11's tips... Part boiled the spuds first Used frozen peas and cooked them first Stirred in the yoghurt when I added the peas Grated the ginger I'll definitely be making this again and again. Super cheap, super easy, super tasty. Don't let some of the other comments put you off making it. Ax
denisejed
1st Aug, 2013
Given the comments I don't think I'll bother. Shame - Good Food recipes usually excellent. But I always look at the comments first - so thank you fellow readers for the heads up!
malachimala
31st Jul, 2013
Naan or nan means bread. It's like chili con carne with meat. Please.
mike1970
1st Aug, 2013
I have never rung an Indian restaurant for a takeaway without being asked whether I wanted any "Naan bread" - always by an Indian, Pakistani or Bangladeshi person.
drfabio
22nd Jul, 2013
I thought about giving this 1 star because the recipe was a debacle, but then remembered how fresh and delicious the sauce tasted at first, and decided to up it to 3. It all seemed so promising in the beginning... TWO HOURS later when the potatoes (which I'd even cut smaller than recommended) had finally cooked? Not so much. I wish I'd read these comments first! I would make it again, but this time make sure the potatoes were cooked to start with, and I'd stir the yogurt in at the end to try and minimise the curdling.
emmalh
10th Jul, 2013
This was awful, curdled really badly, potatoes too firm and the yogurt mess then added insult to injury by separating even further into a congealed blob and watery sauce yuck yuck yuck we chucked it into the bin what a waste :-(
franzella
3rd May, 2014
I agree the yoghurt curdled immediately it was added!
katiehill11
10th Jun, 2013
5.05
oh and i also grated the ginger!
katiehill11
10th Jun, 2013
5.05
Made this curry today and after reading the comments i made a few alterations: I used low calorie oil spray instead of oil. I par-boiled my potatos 1st. I only used half of the amount of potatoes then added broccoli and cauliflower too. I added the yogurt when i added the peas, at the end. I also used frozen peas so boiled them previous to adding too. And i only used two small chillis as i was making it for the children. It was lovely! i loved the lime kick i got, didnt feel bloated after, just had a small amount of nann bread with it. will be making this again!

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