Ingredients
- 1.5 lbs of white potatoes peeled and diced into 1 cm cubes
- 2 tablespoons vegetable oil
- 1 medium onion diced
- 3 garlic cloves minced
- 2 teaspoons freshly grated ginger
- ¼ cup tomato paste
- 2 teaspoons curry powder
- 2 teaspoons cumin seeds
- 1 teaspoon ground coriander seeds
- ½ teaspoon ground cloves
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 14 oz or 400 gram can full fat coconut milk
- ½ cup vegetable stock
- 1 cup baby garden peas
Instructions
- In a large frypan, add the oil and saute onions over a medium high heat until soft 3-4 minutes. Add the garlic and ginger and cook, stirring for a further minute.
- Add the tomato paste and spices and cook 2-3 minutes.
- Stir through the stock and coconut milk and turn heat down to low.
- Add potatoes and simmer for 15 minutes until the potatoes are fork-tender.
- Stir through the peas and simmer a further 5 minutes.
- Serve with rice or on it’s own.
Notes
- Add a teaspoon chilli flakes it you like it spicy
- You can also stir through a can of chickpeas instead of green peas
Tried this recipe?Let us know how it was!