Quick and easy potato and pea curry

Step 1/3

• ½ kg waxy potato
• ½ onion
• 6 g ginger
• ½ lime
• ½ tbsp ground turmeric
• 1 tsp ground cumin
• 1 tsp mustard seeds
• ½ tsp chili flakes
• oil (for frying)

• cutting board
• knife
• pot (large, with lid)
• cooking spoon

Quarter or halve the potatoes depending on their size. Peel and dice onion and finely chop ginger. Zest, then juice half of your limes. Heat some oil over medium heat in a large pot, add onion and ginger and gently sauté until translucent. Add turmeric, cumin, mustard seeds, and red pepper flakes, and stir until fragrant for approx. 1–2 min.

Step 2/3

• 200 ml coconut milk
• 250 ml water
• ½ tsp salt
• ½ tsp pepper

Add coconut milk, water, lime zest and juice, salt and pepper. Stir in potatoes, cover and bring to a boil. Then turn the heat to low and simmer for approx. 20–25 min.

Step 3/3

• 160 g basmati rice
• 150 g frozen peas
• 4 g cilantro (for serving)
• 2 tbsp full-fat Greek yogurt (for serving)
• fried onion (for serving)
• ½ lime

• pot
• sieve

Meanwhile, cook your rice according to package instructions. Once potatoes are soft, stir in peas, and taste to check your seasoning. Serve with rice, cilantro, fried onions, yogurt and lime wedges.

Enjoy your meal!