Potato and Pea Curry (serves 4)

Potato and Pea Curry (serves 4)

Think of Vegetarianism and you think of India where although many people do eat meat and fish there are millions of vegetarians and consequently many delicious spicy vegetable dishes to choose from. A lot of Indian recipes call for yoghurt but as that is off the list of things I can eat, I substituted lite coconut milk. The potatoes in this recipe are new potatoes as they don’t fall apart. I donned latex gloves to chop the red chillies, not wanting to get itchy hands. I used 2 red chillies and the curry was quite hot though the hot taste didn’t last long in the mouth. Depending on how you like your curry you could increase/decrease the number of red chillies. Amongst the spices is turmeric which is getting a lot of publicity at the moment due to its supposed medical properties.

1 tbsp. extra virgin olive oil
1 large onion – finely chopped
2 red chillies – seeded and very finely chopped
2 inch piece of ginger – grated
1 tsp. cumin powder
1 tsp. curry powder
1/2 tsp. turmeric
1 1/2 pounds new potatoes – halved
1 x can lite coconut milk
10 fl.oz. vegetable broth
Juice of 1 lime

Put oil in a metal based casserole dish and when sizzling add onion, turn down heat and cook until
softened (about 10 mins.)
Add red chillies, grated ginger and spices.
Stir and then cook for a few minutes.
Add potatoes, coconut milk, veg. broth and lime juice.
Bring to a boil, then simmer for 30 mins.


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