Pea and potato curry

A very easy vegetarian curry with potatoes, peas and coconut milk - yet another Gent night contender.

Pea and potato curry

Pea and potato curry - ready to serve
Servings:	Serves 6
Calories per serving:	658
Ready in:	1 hour
Prep. time:	10 minutes
Cook time:	50 minutes
Difficulty:
Recipe author:	Chef
First published:	17th March 2013

Best recipe review Wow - Ghent nights 5/5 I had completely forgotten about those! Jerry, aka Chef

Ready to cook (with an added red pepper

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 700 g (1.5 lb) scrubbed potatoes
• 25 g (1 oz) ghee or butter
• 1 large onion, peeled and chopped
• 1 tablespoon curry paste
• 400 g (just under 1 lb) frozen peas, defrosted.
• 400ml canned coconut milk

Method

1. Part-cook the potatoes in boiling salted water for 10 minutes
2. Drain, cool and then cut into bite-sized chunks
3. Gently sauté the onions, garlic and ginger in the ghee for 10 minutes
4. Add the curry paste, optional spices and fry for a further few minutes, mixing well
5. Add the peas, potatoes, salt and coconut milk, cover and simmer for 20 to 35 minutes, or until the potatoes are cooked

Serving suggestions

Serve garnished with coriander leaves, almond flakes and raw onion rings

Variations

I have deliberately kept this recipe very simple. If you use a good quality curry paste you will be surprised how good the results are without adding any other spices. However, if you have them, adding a few whole spices adds another dimension without much extra effort. Try adding the following whole spices when you fry the onions:

• 1/2 a teaspoon of whole fenugreek seeds
• 1 teaspoon whole coriander seeds
• 1/2 a teaspoon of whole white cumin seeds

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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