Pea & New Potato Curry

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1 tbsp vegetable oil
2 onions, sliced
3 red chilli, 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
Juice of 1 lime
                                                                                   500ml pot natural yoghurt
                                                                                   small bunch coriander, stalks and leaves finely chopped
                                                                                   200-300ml vegetable stock, or pea stock (see tip, below)
                                                                                   300g podded fresh peas
                                                                                   Lime wedges, to serve
                                                                                   2 naan bread, to serve


1.  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.
2.  Add the yoghurt, 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.


Making your own pea stock
To make 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.


Recipe from Good Food magazine, May 2013

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