Pea & new potato curry


1 tbsp vegetable oil

2 onions, sliced

3 red chillies, deseeded and finely sliced

thumb-sized piece ginger, roughly chopped

2 tsp cumin seeds

1 tsp Madras curry powder

½ tsp turmeric

750g new potatoes, halved

juice 1 lime

500ml pot natural yogurt

small bunch coriander, stalks and leaves finely chopped

200-300ml vegetable stock, or pea stock (see tip, below)

300g field fare frozen petits pois peas

lime wedges, to serve

2 naan bread, to serve

pea & potato curry


Heat the oil in a large, deep frying pan.

Add the onions and cook over a low heat for 10-15 mins until soft.

Throw in the chillies, ginger and spices, and cook for a few mins. Stir in the potatoes and lime juice, coating in the spice mix.

Add the yogurt, coriander stalks and the stock.

Simmer slowly for 35-40 mins until the potatoes are soft and the sauce has reduced.

Stir through the peas and cook for another 5 mins.

Sprinkle over the coriander leaves, and serve with lime wedges and warm naan bread.

Many thanks to BBC Good Food for this Recipe