Following a visit to the launch of Chai St. I was inspired to post this recipe which is a firm family favourite in the Clonc household. This is my mother's recipe and although I have made some minor tweaks to simplify, it still delivers on flavour. The curry itself is spiced delicately rather than chilli hot and is truly satisfying. A comfort food that not only tastes great, it's easy to make and healthy too. This one pan wonder would make a lovely simple dinner or lunch or even a side dish.
Potato and Pea Curry - Serves two as a main meal
- 500g white potatoes diced into small chunks of roughly equal size
- 2 tbsp of vegetable oil
- 1/2 tsp of chilli powder
- 1/2 tsp of ground cumin
- 1/2 tsp of ground coriander
- 1/2 tsp of turmeric
- 1/4 tsp of fenugreek seeds
- 1/4 tsp of mustard seeds
- 1 clove of garlic grated
- 1 bay leaf
- 1 piece of ginger grated (similar size to the garlic clove being used is fine)
- 400g tin of chopped tomatoes
- tomato tin full of water
- salt to taste
- 200g frozen peas
- 1/2 tsp of garam masala
- handful of roughly chopped fresh coriander
- Heat the vegetable oil in a large pan or saucepan over a low heat. Add the ground chilli, cumin, coriander, turmeric, fenugreek and mustard seeds to it and heat gently. Then add the grated ginger and garlic and cook until the garlic takes a little colour. Be mindful that the heat is not up too high or you will burn the spices and garlic which will leave a bitter taste to the curry.
- Next sauté the chopped potatoes in the spiced oil mixture for 5 mins (I don't bother to par boil them or peel them for that matter). Pop the bay leaf in and the tin of tomatoes. Fill up the empty tin with water and add to the pan. It will look like there is too much liquid but fear not this will reduce down nicely to a thick sauce that clings to the potatoes. Add salt to taste and allow to simmer away for 50 minutes or until the potatoes have cook through, turning down the heat as required if the simmering gets a bit too violent.
- Add the frozen peas 5 minutes before the end and heat through. Lastly stir in the garam masala and scatter the chopped coriander to finish.
I like to serve this dish with brown basmati rice which provides a nutty taste and slightly more firm texture along with some lightly pickled finely sliced red onions which cut though the dish perfectly (I dust the onions with 1/2 tsp of salt and pour over 2 tsp of white wine vinegar, mix through and set aside to allow for the pickle to do its thing). This is a lovely dish that I urge you all to try. I hope you enjoy it as much as we do. Please feel free to leave a comment or contact me via email at firstname.lastname@example.org or twitter @kitchenclonc.