Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 1tablespoons sunflower oil
- 1 piece fresh root ginger, 5 cm piece, finely chopped
- 2-3 fresh hot green chillies, deseeded and finely chopped
- 1teaspoons cumin seeds
- 1teaspoons mustard seeds
- 1 small handful curry leaves
- 6 tomatoes, skinned and chopped
- 675grams waxy potatoes, peeled and cubed
- 1teaspoons ground turmeric
- 1 1/4 cup vegetable stock, hot
- 75grams frozen peas
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 handful fresh coriander, finely chopped
Nutrition per serving
890kJ / 213Cal
890 Kilojoules or 213 Calories
10% of daily energy intake*
Protein
6.5grams
Fat
5.3grams
Carbs
31.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat the oil in a large frying pan over a medium heat. Add the ginger, chillies, cumin seeds, and mustard seeds, and crumble in the curry leaves. Cook for a couple of minutes until the mustard seeds start to pop. Add the tomatoes, stir through, and cook for a few more minutes.
Step 2 of 3
Add the potatoes and turmeric, and pour in the stock. Bring to the boil, reduce the heat slightly, cover, and simmer for about 15 minutes.
Step 3 of 3
Tip in the peas, stir through, and cook for a further 5-10 minutes. Season well with salt and black pepper, and stir through the coriander. Serve hot with rice or naan bread.
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