Pea & New Potato Curry

A low fat and low calorie vegetable curry.

1½ hours
Serves 4

Ingredients:

  • 750g Wilson’s Country baby potatoes, halved
  • 1 tbsp vegetable oil
  • 2 Onions
  • 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
  • Juice 1 lime
  • 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)
  • Lime wedges, to serve
  • 2 naan bread, to serve

Ingredients:

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 5 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.