small bunch coriander, stalks and leaves finely chopped
200-300ml vegetable stock, or pea stock (see tip, below)
300g podded fresh peas (or use frozen)
lime wedges, to serve
2 naan bread, to serve
Making your own pea stock
To make pea
stock, put leftover
pea pods in a large
half bunch each mint,
thyme and parsley.
Add enough water
to cover, and some
salt and black
Gently bring to the
boil and simmer
for 35 mins, then
strain. Chill for up
to 5 days or freeze
for up to a month.
Heat the oil in a large, deep frying pan.
Add the onions and cook over a low heat
for 10-15 mins until soft. Throw in the chillies, ginger and spices, and cook for
a few mins. Stir in the potatoes and lime
juice, coating in the spice mix.
Add the yogurt, coriander stalks and
the stock. Simmer slowly for 35-40 mins
until the potatoes are soft and the sauce
has reduced. Stir through the peas and
cook for another 5 mins. Sprinkle over
the coriander leaves, and serve with lime
wedges and warm naan bread.