SPUD LITE POTATO, PEA AND TOMATO CURRY
SERVES: 4 – 6
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
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.
2. Increase Heat
Increase heat to medium, add cumin, coriander and mustard seeds, turmeric and garam marsala, stirring to combine. cook for 2 minutes.
3. After 2 Minutes
Add chopped tomatoes, curry leaves and 1/2 cup water. Cover and cook for 10 minutes.
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.
To serve, sprinkle over coriander and serve with yogurt or raita.
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