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
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 – Serve
To serve, sprinkle over coriander and serve with yogurt or raita.
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Virginia SA 5120
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