Dry Potato and Pea Curry

Serves 4


Ingredients:

2 tsp brown mustard seeds
2 tbsp ghee or oil
2 onions, sliced
2 cloves garlic, crushed
2 tsp grated fresh ginger
1 tsp ground turmeric
½ tsp chilli powder
1 tsp ground cumin
1 tsp garam masala
750g potatoes, peeled and cut into cubes
⅔ cup (100g) peas
2 tbsp chopped fresh mint


Method:

1. Place the mustard seeds in a dry large pan and cook over medium heat until they start to pop. Add the ghee, onion, garlic and ginger and cook, stirring, until the onion is soft.
2. Add the turmeric, chilli powder, ground cumin, garam masala and the potato and stir until the potato is coated. Add ½ cup (125ml) of waater and cover and simmer, stirring occasionally, for 15-20 minutes, or until the potato is just tender.
3. Add the peas, salt and freshly ground black pepper and simmer, covered, for 5 minutes, or until the potato is cooked and the liquid absorbed. Stir in the chopped mint and serve.

Nutrition per serve:
Protein 8g;
Fat 10g;
Carbohydrate 30g;
Dietary Fibre 6g;
Cholesterol 30mg;
1075 kj (255 cal)