Potato, Pea and Tomato Curry Recipe

Ingredients

Serve 4-6

• 4 cups/500 g fresh peas, hulled/shelled

• 12 oz/350 g potatoes, peeled and cut in small cubes

• 3/4 cup/180 g butter

• 1 tbsp ground coriander

• 1 tsp ground turmeric

• 2 fresh red and green chili peppers, thinly sliced

• 1/2 tsp fresh ginger, finely chopped

• 1/2 tsp cumin seeds

• salt to taste

• 12 oz/350 g tomatoes, peeled and coarsely chopped

• 1 cup/250 ml plain yogurt

Method:

1. Sauté the peas and potatoes in 4 tablespoons of butter in a large frying pan over medium heat for 10 minutes.

2. Transfer to a plate and keep warm. Sauté the coriander, turmeric, chili peppers, ginger, and cumin seeds in the remaining butter in the same frying pan until aromatic. Season with salt.

3. Stir in the tomatoes, potatoes, and peas. Cook over medium heat until the tomatoes have broken down, about 20 minutes. Stir in the yogurt and serve hot.