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Potato and pea curry

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Ingredients for 4 servings:

  • 8 m.-sized potatoes
  • 400 g peas
  • 200 g corn from the can, drained
  • ½ tsp chili powder
  • 1 tsp garam masala
  • 1 tsp ginger powder
  • 2 cloves garlic
  • 1 can coconut milk
  • 500 g tomatoes, pureed
  • 1 tsp turmeric
  • 1 head of cauliflower

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 day 16 hours; Total time approx. 1 day 16 hours 20 minutes

vegetarian

Peel the potatoes, cut into small bite-sized pieces, and boil. Cook the peas in salted water. Cut the cauliflower into small florets and sauté. Peel and finely chop the garlic cloves, and lightly fry in oil. Add the passata and spices. Simmer for 5 minutes, then add the coconut milk. Simmer for 5 minutes. Add the potatoes, peas, cauliflower, and corn. Stir gently and serve. If you have time, let it marinate a little longer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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