Potato and Pea Curry

 

 

This is a great recipe to make when you have a busy week ahead and want to have pre-prepared meals for several nights. This Potato and Pea Curry keeps well in the fridge and it is nice to know that dinner is ready-made and just needs heating up. This would also keep well in the freezer.

The first time I made the recipe, I made it to the letter and the amount lasted me for 4 nights meals, the flavour getting better and better each night. I was thankful to have each nightly meal ready to quickly heat up.

The recipe itself is very quick to prepare. The Curry is nutritious, and warming on a cold night. After I had made this recipe several times, I experimented with extra ingredients, as this is a very versatile recipe base (see some suggestions at the end of the page).

A few words of caution here: don’t forget to add the peas!! The peas are added right at the very end of the cooking time and are easy to miss. (This is really a reminder to myself as I occasionally forget this step). Note to self: measure out the peas and place them somewhere in plain sight so you cannot miss them!

 

 

 

POTATO AND PEA CURRY

 

Vegetarian

Serves 4

 

 

2 tablespoons oil

2 onions, finely chopped

3 cloves garlic, finely chopped

3cm piece ginger, peeled, grated

600g floury potatoes (= 4 medium sized potatoes) (such as Agria), peeled, cubed 2cm

150-200g Pumpkin, cubed (optional)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

½ teaspoon tumeric powder

½ teaspoon chilli flakes (the amount depends on the heat of the chilli flakes)

2 tomatoes, peeled, deseeded, finely chopped

2 cups vegetable stock (or water and 1 teaspoon salt) (or dissolve a vegetable stock cube in water)

1 cup frozen peas

 

Heat the oil in a saucepan over medium heat, add the onions and cook until soft. Add the garlic, ginger and potatoes and cook for 2 minutes, stirring occasionally.

Add the cumin, coriander, garam masala, tumeric and chilli flakes, cook for a few minutes until fragrant then add the tomatoes. Cook gently for a few minutes before adding the stock or water and salt.

Bring to the boil then simmer gently for 15-20 minutes or until the potatoes are just tender. Stir in the peas.

Simmer until cooked through and serve with bread or rice.

 

 

Other suggestions and additions:

– I felt that the recipe could benefit from some added pumpkin, so when I was at Mum’s next, we made this recipe and left out one potato and replaced it with the same amount of pumpkin. We also boiled cauliflower, in a separate pot, and served this on top of the curry. For an extra taste boost we sprinkled dessicated coconut overtop as a garnish. Coconut flavours always compliment a curry.

– I have also successfully made this recipe incorporating a chopped leek. Add the leek after the garlic and before the potatoes.

– Other suggestions are: carrot, which would also add a bit of colour, and a can of chickpeas would be a nice additon as well.

 

 

I found this recipe on www.stuff.co.nz in the life-style/recipes section, May 2014.