Main Indian

Potato and pea curry

Name: Potato and pea curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: /indian
Ingredients: 1 tablespoon sunflower oil; 2 onions, thinly sliced; 1/4 cup (75g) Thai yellow curry paste; 1 lemongrass stalk (pale part only), bruised; 6 cardamom pods, crushed; 1 tablespoons mustard seeds; 1kg baby chat potatoes; 1 cup (250ml) vegetable stock; 400ml can coconut milk; 2 kaffir lime leaves; 2 cups (240g) frozen peas; 2 teaspoons brown sugar; 2 teaspoons fish sauce; Juice of 1 lime; Snow pea shoots, to serve; Thai basil leaves, to serve; Steamed rice, to serve

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Make the most of peas and potatoes in this simple, yet hearty winter curry.

1 tablespoon sunflower oil
2 onions, thinly sliced
1/4 cup (75g) Thai yellow curry paste
1 lemongrass stalk (pale part only), bruised
6 cardamom pods, crushed
1 tablespoons mustard seeds
1kg baby chat potatoes
1 cup (250ml) vegetable stock
400ml can coconut milk
2 kaffir lime leaves
2 cups (240g) frozen peas
2 teaspoons brown sugar
2 teaspoons fish sauce
Juice of 1 lime
Snow pea shoots, to serve
Thai basil leaves, to serve
Steamed rice, to serve

Method

1.

Heat oil in a deep frypan over medium heat. Add onion, curry paste, lemongrass, cardamom and mustard seeds, and cook, stirring, for 2-3 minutes until fragrant. Add potato and coat in paste, then add stock, coconut milk and kaffir lime leaves. Bring to a simmer and cook, covered, for 15 minutes or until potato is just tender. Add peas and cook for a further 1 minute, then add sugar, fish sauce and lime juice.
2.

Serve with rice, and garnish with Thai basil and snow pea shoots

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