Pea and Potato Curry

Let’s make some Pea and Potato Curry 🌿🌶️🧄🥔🫛🧂

Ingredients 🌿🌶️🧄🥔🫛🧂
• 175g Frozen Peas (1¼ cups)
• 2 Garlic Cloves
• 2.5cm Piece Ginger (1 inch)
• 1 Green Chilli
• 3 Tablespoons Vegetable Oil
• 100g New Potatoes (¾ cup)
• 1 Teaspoon Cumin Seeds
• 1 Bay Leaf
• 1 Brown Onion
• 1 Tablespoon Ground Coriander
• 1 Teaspoon Ground Turmeric
• 2 Tomatoes, Finely Chopped
• Fresh Coriander, to Garnish
• Salt and Pepper to Taste
• 2 Tablespoons Water

Method 📖
1. Prepare the blender mixture: Add 85g (½ cup) of the frozen peas, 2 Tablespoons (30ml) of water, the peeled garlic, peeled ginger, and the chopped chilli to a blender.
2. Blend until smooth: Blend on high speed for 45 seconds, or until a thick green paste forms.
3. Chop vegetables: Cut the potatoes into 1cm (½ inch) cubes. Peel and finely dice the onion. Finely chop the tomatoes.
4. Heat the pan: Place a large frying pan over medium heat and add 2 Tablespoons (30ml) of oil. Heat for 1 minute.
5. Fry the potatoes: Add the cubed potatoes and fry for 10 minutes, stirring every 2 minutes, until lightly golden. Remove and set aside.
6. Add more oil: Add 1 Tablespoon (15ml) of oil to the same pan. Heat for 30 seconds.
7. Cook the onions and whole spices: Add the diced onion, cumin seeds, and bay leaf. Cook for 5 minutes, stirring occasionally, until the onion softens and turns golden.
8. Add the blended paste and spices: Stir in the green paste, ground coriander, ground turmeric, and chopped tomatoes. Cook for 4 minutes, stirring frequently, until thickened.
9. Return the potatoes: Add the cooked potatoes back to the pan and mix thoroughly.
10. Add the remaining peas: Stir in the remaining 90g (¾ cup) of frozen peas.
11. Simmer briefly: Cook for 1 minute until heated through.
12. Season the dish: Add salt and pepper to taste and stir to combine.
13. Garnish and serve: Transfer to a serving bowl, sprinkle with chopped coriander, and serve hot with rice or roti.