Here's a good beginner's curry recipe, that's perfect on nights when you're after a more comforting dish. The ingredients list is longer than other recipes on this blog, but most are pantry staples, or spices lingering in the cupboard that are hankering to add a little magic to your meal. The curry sauce is really easy to make, and beats buying pre-made sauces from the supermarket. "But it's way more convenient to use a pre-made sauce" you say! It may be a little faster, but cooking a dish like this doesn't need to take a long time - once the potatoes are boiled you simply add the rest of the ingredients together and within 15 minutes your curry is done. You'll know exactly what's going into your dish too, with the lovely flavour created from real food, with real health benefits, opposed to processed sauces, in which nutritional content may be lacking.
Serve a few ladles of curry on top of rice, and a garnish of plain yoghurt, coriander and chill flakes. This dish is vegetarian/vegan-friendly, the latter if you use oil instead of butter and skip the plain yoghurt as a garnish - you could sub for coconut yoghurt or a dash of coconut cream instead.
Pea and Potato Curry
6 medium sized potatoes
1 tbsp butter/ghee or oil
1 brown onion
1 1/2 tbsp curry powder
1 1/2 tsp brown mustard seeds
1/2 tsp tumeric
1/4 tsp cinnamon
4 cloves garlic
2 tbsp freshly grated ginger
2 cups frozen peas
1 x 400g tin chickpeas
1 x 400g tin of coconut milk
1 small lime (1/2 tsp lime zest + 1/2 tbsp lime juice)
Salt and pepper, to taste
Garnishes: fresh coriander, plain yoghurt, chilli flakes
1. Boil a saucepan of water. Roughly dice potatoes into bite-sized chunks. Add potatoes to water and boil until soft - around 10-15 minutes.
2. While the potatoes are boiling prepare the rest of your ingredients. Peel and dice onions finely, peel and slice garlic finely and grate ginger.
3. Add oil to a large cooking pan and saute the onions over a medium heat until soft.
4. Add the garlic, curry powder, mustard seeds, tumeric, cinnamon and ginger. Saute for a few minutes or until fragrant.
5. Drain your potatoes and add to the pan - mix well until all of the potatoes are covered evenly with the spice mix.
6. Add the tin of coconut milk + 1/4 cup water and mix well. Bring to a simmer and cook on a low-medium heat for a few minutes.
7. Open your tin of chickpeas and drain liquid. Add to curry, along with frozen peas. Mix well and simmer for a few minutes.
8. Add lime zest and juice. Season with salt and pepper, mix well, taste test - adjust seasoning to you liking.
9. Garnish with fresh coriander, plain yoghurt and chilli flakes. Serve with cooked rice.
- this is a vegetarian/vegan curry (sans butter and yoghurt), however you can add in meat if you'd like - simply stir-fry bite-sized pieces after you cook the onions.