Spiced green peas and coconut curry recipe | Sainsbury`s Magazine

Name: Spiced green peas and coconut curry recipe | Sainsbury`s Magazine
Ingredients: 375g potatoes, peeled and cut into 2cm chunks; 2 tbsp vegetable oil (or ghee*); 12 fresh curry leaves; ½ tsp ground turmeric; 300g frozen peas; 1 tsp Inspired to Cook tamarind paste; small handful of coriander leaves, to garnish; cooked basmati rice, to serve; 1 tbsp coriander seeds; 1 tsp black peppercorns; 1 tsp Kashmiri chilli powder (this is milder and fruitier than regular chilli powder); 120g fresh coconut chunks

www.sainsburysmagazine.co.uk

Maharashtrian ambat vatana rassa, or spiced green peas and coconut curry, is a vegetarian recipe originating from Mumbai full of hot, sour, tangy and sweet flavours

View Original

Share this recipe:

Ingredients

375g potatoes, peeled and cut into 2cm chunks
2 tbsp vegetable oil (or ghee*)
12 fresh curry leaves
½ tsp ground turmeric
300g frozen peas
1 tsp Inspired to Cook tamarind paste
small handful of coriander leaves, to garnish
cooked basmati rice, to serve
1 tbsp coriander seeds
1 tsp black peppercorns
1 tsp Kashmiri chilli powder (this is milder and fruitier than regular chilli powder)
120g fresh coconut chunks