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Dry Potato and Pea Curry
This recipe is in categories Postwar / Modern, Picnic, Snacks, Vegetarian,
About this recipe:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Number of servings: serves 4
Serving suggestions: Eat with chapatis, as a filling for toasted sandwiches, or fill pitta-pockets and enjoy with yoghurt
This is a vegetarian recipe
This vegetarian curry is delicious hot or cold and keeps well in an air tight container in the fridge.
- 4 medium-sized boiled potatoes
- ½ cup frozen peas
- 1 onion
- 2 cloves of garlic
- 1 tspn cumin seeds
- salt to taste
- ¼ tspn red chilli powder
- ½ tspn turmeric powder
- 1 tspn coriander powder
- sunflower oil
- 2 tspns lemon juice
Making and cooking it
- Boil and peel the potatoes and cube them into small cubes.
- Finely chop an onion.
- Peel and chop the garlic finely.
- Put sunflower oil in a wide flat pan (that has a lid).
- When the oil is hot, add 1 tsp of cumin seeds. The cumin seeds will start popping (do not let them turn black!)
- Add the onions and stir occasionally ‘till the onions are soft.
- Add the cubed potatoes, garlic and peas and all the spices.
- Gently stir the whole mixture thoroughly and cover with the lid.
- After 5 minutes, using a fish knife or wooden spatula, turn the vegetables over.
- Let them cook for a further 5 minutes. Sprinkle with lemon juice and it’s ready to serve!