Red curry potatoes and peas
This ridiculously simple curry is a great accompaniment for a roast or grilled meats. Better yet, serve it with rice and garlic yoghurt for a perfectly balanced vegetarian meal.
Ingredients
- 1½ Tbsp vegetable oil
- ½ tsp fenugreek
- 1 red onion, sliced
- 4 garlic cloves, chopped
- 2 Tbsp ginger, chopped
- 1½ Tbsp Sri Lankan Red Curry, ground
- 2 Tbsp tomato paste
- 1 bay leaf
- 1½ lbs new potatoes
- 1 cup green peas
- Salt and peper, to taste
Method
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1
Heat oil in a large pot on medium heat. Brown the fenugreek (5-10 seconds).
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2
Add the onion, garlic, and ginger and cook for a few more minutes until golden.
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3
Add the Sri Lankan red curry, the tomato paste ans the bay leaf. Continue cooking, stirring constantly, for a few more minutes.
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4
Cut the potatoes into pieces. Place in a pot with peas, salt and pepper, adding barely enough water to cover.
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5
Cover the pot and simmer until the potatoes are cooked through and the sauce begins to thicken.
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6
Remove from the heat and let rest before serving.
