Potato and Pea Curry

[Guest guest]

Potato and Pea Curry

 

750 g (potatoes, peeled

2 tablespoons (8 tsp) oil

1 onion, finely chopped

2 cloves garlic, crushed

2 teaspoons grated fresh ginger

2 teaspoons chopped chilli

3 cloves

1 bay leaf

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/2 teaspoon garam masala

1/4 teaspoon cracked cardamom seeds

1/4 teaspoon ground cinnamon

salt and freshly ground black

pepper to taste

4 tsp lemon juice

1 cup frozen peas

4 tablespoons (1/3 cup) water

 

1. Par-boil potatoes in water for 10 minutes. Drain well. Set aside.

 

2. Heat oil in a large saucepan. Saute onion and garlic until onion is tender.

 

3. Add ginger, chilli, cloves, bay leaf, spices and seasonings. Stir in juice.

Cook, stirring, for 3 minutes.

 

4. Add potatoes, peas and water to pan Bring to the boil. Reduce heat. Simmer,

covered, until potatoes are tender, about 10 minutes. Serve with steamed rice

and an Indian chutney or pickle.

 

Serves 4.

 

 

Jenn Mom2sam & Tiny

WHAT YOU SEE IS WHAT YOU GET!

GOD ONLY GIVES YOU WHAT YOU CAN HANDLE

 

 

[Guest guest]

Thank you Jenn for sending this recipe in! My hubby, family and I love curry!

I am always experimenting and one popular recipe in our house is curried chick

peas. Our oldest daughter loves Potato and Pea Curry and she especially enjoys

it in a thin crepe or Caribbean roti. My background is Irish/English/Norwegian

and my Mother would often make curried rice and other dishes when we were young.

Thanks again.

 

Lor

 

Travis & Jenn <jlbart74 wrote:

Potato and Pea Curry

 

750 g (potatoes, peeled

2 tablespoons (8 tsp) oil

1 onion, finely chopped

2 cloves garlic, crushed

2 teaspoons grated fresh ginger

2 teaspoons chopped chilli

3 cloves

1 bay leaf

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/2 teaspoon garam masala

1/4 teaspoon cracked cardamom seeds

1/4 teaspoon ground cinnamon

salt and freshly ground black

pepper to taste

4 tsp lemon juice

1 cup frozen peas

4 tablespoons (1/3 cup) water

 

1. Par-boil potatoes in water for 10 minutes. Drain well. Set aside.

 

2. Heat oil in a large saucepan. Saute onion and garlic until onion is tender.

 

3. Add ginger, chilli, cloves, bay leaf, spices and seasonings. Stir in juice.

Cook, stirring, for 3 minutes.

 

4. Add potatoes, peas and water to pan Bring to the boil. Reduce heat. Simmer,

covered, until potatoes are tender, about 10 minutes. Serve with steamed rice

and an Indian chutney or pickle.

 

Serves 4.

 

Jenn Mom2sam & Tiny

WHAT YOU SEE IS WHAT YOU GET!

GOD ONLY GIVES YOU WHAT YOU CAN HANDLE_.___

 

 

 

 

 

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