Indian Potato & Pea Curry

It was a gloomy and drizzly day in old Melbourne town; the perfect weather for a restoring and comforting curry. This recipe is vegan, low fat and contains no oils or salt but is incredibly delicious. You can adapt this recipe to however you like; lentils would also be a great addition as well as some baby spinach.

Indian Potato & Pea Curry
Serves 4 (large serves)

1 tsp yellow mustard seeds
1 small onion, finely chopped
1 large garlic clove, finely chopped
1/2 tbsp grated fresh ginger
1/2 tsp ground turmeric
1/2 med-large red chilli, finely chopped
1/2 tsp ground cumin
1/2 tsp garam masala
1 tbsp curry powder
3 cups potatoes, cubed
3 large flat mushrooms, chopped
1/2 cup green peas
3 large flat mushrooms, chopped
400g tinned organic chopped tomatoes
1 tbsp fresh cilantro, chopped

1. Heat the mustard seeds in a dry pan until they start to pop. Add water to the pan to prevent sticking and add onions, garlic and ginger, cooking until the onion is soft.
2. Add the turmeric, chilli, cumin, garam marsala and curry powder. Add potato and coat in spice mixture. Add enough water so the potatoes are just covered and simmer for about 15-20 minutes or until the potato is just tender. Stir and add more water occasionally to prevent sticking.
3. Add the mushrooms half way into the cooking process, as these will take less time to cook.
4. When the potatoes are tender, add the peas and tinned tomatoes. Stir well to combined. Mix in cilantro before serving.


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