Tuesday, 22 March 2016

Potato and pea curry

1 tablespoon of oil
1 onion chopped 
1 teaspoon each of ground cumin and ground turmeric
1 tablespoon of tomatoe purée
4 potatoes peeled and chopped into chunks 
Water (1/2 to 1 cup)
1 cup of peas (fresh or frozen)
Salt (about 1/2 a teaspoon)

Heat oil in a large saucepan. Add onion and cook gently until soft. Add the spices and the tomatoe purée, stirring to combine.  Add potatoes and stir to mix. Add about half a cup of water and cover. Cook for 15 minutes stirring occasionally. Add more water if needed. Add peas, stir, and simmer another 5 minutes. Add salt if needed. Serve with roti or rice.

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