Pea & new potato curry
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Pea & new potato curry

By Barney Desmazery

A low-fat and low-calorie vegetable curry that's made with Madras spice and yogurt

  • Prep:15 mins
    Cook:1 hrs 10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 336
  • fat 8g
  • saturates 3g
  • carbs 50g
  • sugars 18g
  • fibre 9g
  • protein 16g
  • salt 0.5g

Ingredients

  • 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 podded fresh peas (or use frozen)
  • lime wedges, to serve
  • 2 naan bread, to serve

Tip

Making your own pea stock
To make pea stock, put leftover pea pods in a large saucepan with half bunch each mint, thyme and parsley. Add enough water to cover, and some salt and black peppercorns. Gently bring to the boil and simmer for 35 mins, then strain. Chill for up to 5 days or freeze for up to a month.

Method

  1. 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.

  2. 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.

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