A flavoursome vegetarian curry that requires minimal effort.
|2 Tbs||sunflower oil|
|1||onion — chopped|
|1 tsp||garlic — minced|
|5-6||potatoes — cubed|
|1/4 tsp||ginger — ground|
|2 tsp||garam masala|
|1/2 tsp||turmeric — ground|
|1/2 tsp||cumin — ground|
|1 Tbs||tomato paste|
|2||tomatoes — chopped|
|1 cup||peas — frozen|
Heat oil in a medium sized saucepan, then add onion and garlic, sauteeing over medium heat until softened.
Add potatoes, salt, ginger, garam masala, turmeric and cumin and stir
to coat the potatoes with the spices.
Cook, uncovered over medium heat
for 10 minutes, stirring a few times to prevent the potatoes sticking to
the bottom of the pan.
Add a little bit of water, if necessary, to
Stir in the tomato paste and chopped tomatoes, bring to a boil, then
turn heat down to a simmer, cover and cook another 10 – 15 minutes or
until potatoes are soft.
Add peas and mix through.
Cook another 2 -3 minutes to defrost peas and distribute heat evenly.
Serve as is or with rotis and basmati rice.
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