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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tomjcurry
4th May, 2013
brilliant. A really really nice curry.

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