Pea and Potato Curry

Thank you to Noori for this recipe. It is medium hot, if you want it less hot use only 1 chilli pepper and no chilli powder.
12 small potatoes, diced
500 mls vegetable stock
500 g frozen peas
1/3 cup oil
1 medium onion, chopped
1 large tomato, chopped
3 whole green chillies
2 tsp cumin powder or seeds
2 tsp dried coriander
½ tsp salt
¾ tsp turmeric (I use fresh, grated)
2 tsp ground ginger (I use fresh, grated)
2 cloves garlic. crushed
1/tsp chilli powder
4 – 6 cloves
2 pieces cinnamon
3 cardamon pods. crushed
Pepper to taste
Fry onion in the oil until brown. Add all the spices and saute for 2 minutes.
Add tomatoes, potato and vegetarian stock. Cook until the potatoes are tender.
Add the peas and cook for 5 minutes.
Remove the 2 cinnamon pieces and the green chillies before serving.
Serve hot on a bed of rice with sambols.
Serves 6 people.
Leftovers keep in the refrigerator and are delicious reheated the next day served on toast.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Main course and tagged , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s