Pea & new potato curry - Good Food Middle East
A low-fat and low-calorie vegetable curry that's made with Madras spice and yogurt
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
- Citrus press
- Stove
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
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