Golden new potato & pea curry
Adapt our potato and pea curry to your liking – for example, you could add prawns or chunks of monkfish for a few minutes towards the end of the cooking time
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Prep:20 mins
Cook:35 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 420
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fat 28g
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saturates 20g
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carbs 31g
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sugars 0g
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fibre 7g
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protein 8g
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salt 0.04g
Ingredients
- 3 banana shallots, peeled and chopped
- 5 large garlic cloves, chopped
- 4 Thai red chillies
- 5cm piece of galangal, peeled and chopped, or 1 tbsp galangal paste
- 5cm piece of ginger, peeled and finely chopped
- 1 lemongrass stalk, outer leaves removed and end trimmed
- 2 tsp medium curry powder
- 2 tsp ground turmeric
- ½ tsp ground cumin
- 2 tbsp coriander seeds
- 900g new potatoes, halved (see tip, below)
- 2 tbsp rapeseed or vegetable oil
- 2 tbsp fish sauce (optional)
- 2 x 400g cans full-fat coconut milk
- 3 lime leaves
- 200g fresh peas
- 2-3 limes, juiced
- sticky jasmine rice, to serve
Method
Tip the shallots, garlic, half the chillies, the galangal, ginger, lemongrass and spices into a food processor with 50ml water and blitz to a smooth paste. Cook the new potatoes in a pan of boiling salted water for 5 mins until just softened, then drain.
Heat the oil in a large saucepan over a medium heat, then tip in the paste and fry for 10 mins, stirring regularly with a wooden spoon. Add the potatoes, fish sauce (if using), coconut milk and lime leaves. Halve the remaining chillies and add these along with 100ml water. Bring the mixture to a simmer, cover with a lid and cook for 15 mins, or until the potatoes are tender but still holding their shape. Add the peas and cook for another 5 mins.
Season to taste with salt, pepper and the lime juice, then serve the curry over a bowl of sticky rice.