Potato and pea curry

SERVES 4

Ingredients:

1in (2.5cm) piece of fresh ginger, finely chopped

2–3 fresh hot green chile peppers, seeded and finely chopped

1 tsp cumin seeds

1 tsp mustard seeds

small handful of dried curry leaves (optional)

6 tomatoes, peeled and chopped

1½lb (675g) all-purpose waxy potatoes, peeled and cubed

1 tsp turmeric

1¼ cups hot vegetable stock

½ cup frozen peas

handful of fresh cilantro, chopped

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large frying pan over medium heat. Add the ginger, chiles, cumin seeds, and mustard seeds, and crumble in the curry leaves. Cook for a couple of minutes until the mustard seeds start to pop. Stir in the tomatoes, and cook for a few more minutes.

2 Add the potatoes and turmeric, and pour in the stock. Bring to a boil, reduce the heat slightly, cover, and simmer for about 15 minutes or until the potatoes are tender.

3 Stir in the peas, and cook foranother 3–5 minutes. Season well with salt and pepper, and stir in the cilantro. Serve hot with rice or naan bread.

Cook’s NoTEs:

This is a fairly dry curry; if you want more liquid, simply add more stock.

Potato and pea curry