carrot, pea and potato curry
How to make carrot, pea and potato curry recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
2 teaspoons vegetable oil
3 whole cloves
2 cinnamon sticks
2 teaspoons white poppy seeds
2 teaspoons black peppercorns
4 dried red chillies
75 g (3 oz) unsweetened desiccated coconut, lightly toasted
4 garlic cloves, roughly chopped
2 onions, roughly chopped
4 teaspoons sunflower oil
2 potatoes, peeled and chopped into 2.5 cm (1 inch) cubes
2 large carrots, peeled and chopped into 2.5 cm (1 inch) cubes
400 g (13 oz) can chopped tomatoes
200 g (7 oz) frozen peas
salt
mini naan breads, to serve
Method:
To make the spice paste, heat the vegetable oil in a small frying pan over a medium heat, add the cloves, cinnamon sticks, poppy seeds, peppercorns and dried chillies and fry for 1–2 minutes until fragrant. Put in a food processor or blender with the coconut, garlic and onions and blitz to a coarse paste.
Heat the sunflower oil in a heavy-based saucepan, add the potatoes and carrots, then cover and cook over a medium heat for 2 minutes. Stir in the spice paste and chopped tomatoes and season with salt.
Stir, re-cover and simmer for 15–20 minutes or until the potatoes and carrots are tender, adding the peas 5 minutes before the end of the cooking time.
Spoon into warm bowls and serve with mini naan breads.
For spicy pea, carrot & potato stir-fry, heat 2 tablespoons olive oil in a large wok until hot, add 2 teaspoons black mustard seeds and cook over a high heat until the seeds begin to pop.
Add 2 teaspoons cumin seeds, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 2 teaspoons hot chilli powder, a drained 300 g (10 oz) can new potatoes, diced, a drained 300 g (10 oz) can baby carrots, diced and 300 g (10 oz) frozen peas.
Stir-fry over a high heat for 4–5 minutes. Remove from the heat, squeeze over the juice of 1 lemon and serve. Total cooking time 10 minutes.
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| carrot, pea and potato curry |
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