Potato curry

Be sure to use boiling potatoes when making this tasty dish.

Potato curry

Serves 4

1 Tbsp canola oil
2 onions, peeled and sliced
3 red chillies, deseeded and finely sliced
3-4 cm piece of ginger, peeled and finely chopped
2 tsp cumin seeds
1 tsp curry powder
pinch salt
½ tsp ground turmeric
500g small boiling potatoes, halved
juice 1 lime
200-300 ml vegetable stock
1-2 cups peas

Heat the oil in a large heavy-based frying pan.
Add the onions and cook over a low heat for 10 minutes or until soft.
Add the chillies, ginger, cumin seeds, curry powder, salt and turmeric. Cook for 2-3 minutes.
Add the potatoes and lime juice and mix to coat the potatoes.
Add the stock, bring to the boil, then reduce heat and simmer for 20-30 minutes or until the potatoes are soft and the sauce has reduced.
Stir through the peas and cook for another 5 minutes.
Serve.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1046kj
Protein 9.7g
Total fat 8.1g
- saturated fat 1.3g
Carbohydrates 29.2g
- sugars 8.4g
Fibre 11g
Sodium 96.5mg

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