POTATO KEEMA CURRY WITH PEAS

Serves 4, Prep 5 mins, Cook 15 mins

WHAT YOU NEED

2 tbsps vegetable oil

1kg Sebago potatoes, peeled, cut into 2cm pieces

1 large red onion, halved, thinly sliced

2 cloves garlic, crushed

3 tsp mild curry powder

1 chicken stock cube (10g)

¾ cup water

1½ cups frozen peas

½ cup fresh mint leaves

Natural yoghurt, to serve (optional)

1

Heat oil in a large, deep, non-stick frying pan over a medium heat. Add potatoes. Cook, stirring occasionally, for about 10 minutes, or until tender and golden.

2

Add onion and garlic to potatoes. Cook, stirring, for about 3 minutes, or until onion is soft. Stir in curry powder. Add combined stock cube and water. Stir in peas. Bring to boil. Simmer, covered, for about 2 minutes, or until peas are hot.

3

Garnish with mint. Serve with yoghurt (optional).