Potato & Pea Curry

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I love using potatoes in curries for simple, filling and wholesome meals also packed with vegetables. It comes together in less than 30 minutes and makes great leftovers, too.

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SERVES 4
PREP TIME 5 MINUTES
COOKS TIME 25 MINUTES
DIFFICULTY EASY

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Ingredients

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1 onion, small dice
3 garlic cloves, crushed
2 tsp mild curry powder
1 tsp ground turmeric
1 tsp garam masala
200g fresh tomatoes, chopped (or 1/2 tin chopped tomatoes)
1 tbsp tomato puree
500g baby new potatoes
1 tin coconut milk (400ml)
80g fresh spinach
160g frozen peas
Olive oil
Salt and pepper

To serve:
cooked brown rice, fresh herbs, lemon or lime wedges

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Method

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1.
Heat some olive oil in a saucepan and add the onion and garlic. Fry for 5 minutes to soften before adding the curry powder, turmeric and garam masala. Fry for 1 minute.

2.
Pour in the chopped tomatoes and tomato puree and stir well, pressing down the tomatoes.

3.
Add in the new potatoes, coconut milk and some salt and pepper. Bring to the boil, place a lid on and simmer over a gentle heat for 15-20 minutes, until the potatoes are tender.

4.
Stir in the spinach and peas cooking until the peas are cooked and the spinach wilts, about 5 minutes.

5.
Serve with cooked rice, fresh herbs and a squeeze of lemon or lime.

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