Indian Potato Curry

Indian Potato Curry

800g new potatoes

2 onions, sliced thinly

2 tbsp vegetable oil (like sunflower or rapeseed)

1 red chilli, chopped finely

2 garlic cloves, peeled and chopped

3 tsp ground cinnamon

2 tsp coriander seeds or 3 tsp ground coriander

200ml coconut cream

400g can chopped tomatoes

125g frozen petits pois

1 lime

Handful coriander leaves

Salt and pepper to season

Peel the potatoes, chop into generous chunks and rinse - place in a large saucepan and boil until tender.

Drain and leave to cool.

Heat the vegetable oil in a saucepan until hot. Stir in the onions and allow them brown. Reduce the heat and cook for about 10 minutes until translucent and soft.

Stir the garlic, chilli, cinnamon and coriander into the onions and cook for a few minutes before adding the coconut cream. Simmer gently for 5 minutes, then remove.

Whilst that is cooking, cook the petit pois according to the packet instructions. 

Empty the contents of the saucepan into a blender and liquidize the mixture to make a thick creamy sauce (you can achieve the same result using hand blender). Return the sauce to the saucepan.

Add the chopped tomatoes into the saucepan and mix. 

Next add the cooked potatoes and peas and mix.

Season with salt and pepper and cook for a few minutes to warm the potatoe through (be careful not to break the potato as you turn the mixture over the pan to prevent burning - otherwise your dish will be very mushy).

Finally, add the lime juice and coriander leaves.

Serve with warm nan, salad and rice. 

Serves
2 - 4

Main ingredients
Vegetables

Recipe Type
Dinner, Family Dinners, Healthy, Side Dish, One Pot, Curry

Cuisine
Indian

Special Info
Gluten free, Nut free, Egg free, Vegetarian, Pregnant Mums

Level of Difficulty
Easy

This dish can be served hot, warm or cold.

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