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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