As Curry Week approaches, I thought I’d put up a recipe that a friend gave me. I really love this curry and the great thing about it is you can eat it as a vegetarian choice or add meat to it if you want. We’ve added chicken and bacon and it still tastes great!
Serves 4
- 1 ½ lbs potatoes
- 2 cloves finely chopped garlic
- 2 tbsp ground ginger
- ¼ tsp cardamon seeds cracked
- 1 tsp turmeric
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 cup frozen peas
- touch of vegetable oil
- 1 medium finely chopped onion
- 2 tsp chilli mixed essence
- ½tsp cumin
- ½ tsp garam masala
- salt and pepper
- 1 bay leaf
- 4 tbsp of water
Parboil potatoes in salted water for 10 minutes. Drain and put aside.
Heat oil in a saucepan or wok. Add garlic and onion and saute until onion is soft. Add all the spices and lemon juice and fry gently for a few minutes.
Add potatoes, peas and water to onion mixture and mix well. Cover tightly and cook for 10 minutes. Season to taste.
Serve with boiled rice.
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