Pea and Potato Curry
Servings Prep Time
4people 10minutes
Cook Time
Servings Prep Time
4people 10minutes
Cook Time
  • 500grammes new potatoescut into bite sized pieces
  • 2large onionsfinely chopped
  • 3cloves crushed garlic
  • 3cm piece of fresh gingerpeeled and grated
  • 2tsp ground cumin
  • 1/2 – 2tsp cayenne pepperaccording to taste
  • 4tsp curry powdermild, medium or hot
  • 4tsp garam masala
  • 1tsp Salt
  • 400grammes tinned chopped tomatoes
  • 400grammes tinned reduced fat coconut milk
  • 500grammes frozen peas
  • 1tbsp sunflower oil
  1. Chop the onions and start softening in a large pan coated with Frylight.
  2. While the onions are softening, chop the potatoes and cook until tender (about 10 or 15 minutes depending on your idea of bitesized!)
  3. Meanwhile, peel your garlic and ginger (grating the latter) and measure out the dry spices.
  4. Drain the potatoes, then add the oil, garlic and ginger to the onions for a minute or two, before tipping in the dry spices and stirring for two minutes more.
  5. Add the tomatoes and coconut milk, bring to a boil and then tip in the potatoes and peas. Bring back to the boil, lower heat and simmer for 10 minutes.