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.
Heat oil in a large pot on medium heat. Brown the fenugreek (5-10 seconds).
Add the onion, garlic, and ginger and cook for a few more minutes until golden.
Add the Sri Lankan red curry, the tomato paste ans the bay leaf. Continue cooking, stirring constantly, for a few more minutes.
Cut the potatoes into pieces. Place in a pot with peas, salt and pepper, adding barely enough water to cover.
Cover the pot and simmer until the potatoes are cooked through and the sauce begins to thicken.
Remove from the heat and let rest before serving.