- 1 tbsp vegetable oil
- 2 onions, sliced
- 3 red chillies, deseeded and finely sliced
- thumb-sized piece ginger, roughly chopped
- 2 tsp cumin seeds
- 1 tsp Madras curry powder
- ½ tsp turmeric
- 750g new potatoes, halved
- juice 1 lime
- 500ml pot natural yogurt
- small bunch coriander, stalks and leaves finely chopped
- 200-300ml vegetable stock, or pea stock (see tip, below)
- 300g podded fresh peas (or use frozen)
- lime wedges, to serve
- 2 naan bread, to serve
- Heat the oil in a large, deep frying pan.
Add the onions and cook over a low heat
for 10-15 mins until soft. Throw in the chillies, ginger and spices, and cook for
a few mins. Stir in the potatoes and lime
juice, coating in the spice mix. - Add the yogurt, coriander stalks and
the stock. Simmer slowly for 35-40 mins
until the potatoes are soft and the sauce
has reduced. Stir through the peas and
cook for another 5 mins. Sprinkle over
the coriander leaves, and serve with lime
wedges and warm naan bread.
Serves 4 – taken from www.bbcgoodfood.com
Crafts and Life 
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