Spud Lite Potato, Pea and Tomato Curry

Spud Lite Potato Curry

Serves: 4 to 6

INGREDIENTS

  • 850g Spud Lite potatoes, quartered potatoes
  • 2 tbsp vegetable oil
  • 1 large brown onion, peeled and chopped
  • 2 cloves garlic, crushed
  • 2 tsp ginger, finely grated
  • 1 green chilli, deseeded (optional – keep the seeds if you desire that chilli hit) and finely chop
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 2 tsp yellow mustard seeds
  • 1 tsp turmeric
  • 1 tsp garam marsala
  • 20 curry leaves
  • 4 vine tomatoes, chopped
  • 1 cup frozen peas
  • 70g baby spinach
  • 1/3 coriander leaves
  • Greek yogurt to serve

METHOD

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Step 1 - Saute

Heat oil in a large saute pan over a low heat. Add onion, garlic, ginger and chilli and cover. Cook for 10 minutes or until onion is tender.

Step 2 - Increase Heat

Increase heat to medium, add cumin, coriander and mustard seeds, turmeric and garam marsala, stirring to combine. cook for 2 minutes.

Step 3 - After 2 Minutes

Add chopped tomatoes, curry leaves and 1/2 cup water. Cover and cook for 10 minutes. 

Step 4 - Add Spud Lite Potatoes

Add potato and cook for 10 minutes. Add peas, stirring gently to combine and cook for 2 minutes. Remove from heat and scatter over spinach, stirring to combine.

Step 5 - Serving and Eating Time

To serve, sprinkle over coriander and serve with yogurt or raita.

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