Pea & Potato Curry

Serves 4 / Gluten-free & vegan if coconut or olive oil is used

INGREDIENTS

1 kg waxy baby potatoes, scrubbed

4 tablespoons ghee, butter or coconut/olive oil

¾ teaspoon black or yellow mustard seeds

¾ teaspoon cumin seeds

pinch of dried chilli flakes

handful of curry leaves (optional)

1 large red onion, finely sliced

40 g (2⁄3 cup) cashew nut pieces (optional)

2 teaspoons finely grated ginger

1 long green chilli, deseeded + finely chopped

½ teaspoon ground turmeric

½ teaspoon fine salt + extra to taste

140 g (1 cup) frozen peas

juice of ½ lemon

spicy tomato chutney such as kasundi + coriander (cilantro) leaves, to serve (optional)

METHOD 

Place potatoes into a large saucepan, then cover with water, add a good pinch of salt and bring to the boil. Reduce heat and simmer for 10-12 minutes, or until tender. Drain well, then roughly cut into bite-sized pieces.

Heat ghee, butter or olive oil in a large frying pan over medium heat. Add mustard and cumin seeds and cook for 30 seconds, or until they start to pop. Add chilli flakes, curry leaves (if using), onion and cashews (if using). Cook, stirring often, until onion is golden. Add ginger, chilli, turmeric and salt, and cook for a further 30 seconds. Add frozen peas and cook, stirring often, for a couple of minutes until defrosted. Add the chopped potatoes, stir well and continue to cook until heated through. Add 1-2 tablespoons water to stop things from drying out too much. Stir through lemon juice and check/adjust seasoning. Serve hot with tomato kasundi and coriander, if using.