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.

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