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Potato & Pea Curry
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Lancewood Potato & Pea Curry

Ingredients

3 potato(es)
30 ml oil
1 cinnamon stick
1 star aniseed
3 curry leaves
2 bay leaves
5 ml cumin seeds
5 ml fennel seeds
2 medium onion(s) , chopped
2 garlic clove(s) , crushed
3 cm piece ginger , grated
1 green chilli(es) , chopped (or more to taste)
20 ml garam masala
5 ml turmeric
250 ml peas  (fresh or frozen)
250 ml water
salt  to taste
30 ml butter


To serve:

LANCEWOOD® Double Cream Plain Yoghurt
soft rolls
fresh coriander

Method

Place the potatoes in a large pot with salted boiling water. Boil until soft. Drain, cool and remove the skins. Break into chunks.

In a large pan, heat the oil and fry the cinnamon stick, star aniseed, curry and bay leaves, cumin and fennel seeds for 1 – 2 minutes until they become fragrant.

Add the onions and fry until soft. Add the garlic, ginger, chilli, garam masala and turmeric. Fry for 1 minute.

Add the potatoes, peas and water. Season to taste.

Simmer over low heat for 10 minutes or until the sauce thickens. Add butter.

Sprinkle with coriander before serving.

Serve with yoghurt, rice and soft warm rolls.

HINTS & TIPS:
To make a Chicken, potato & pea curry, fry 500 g cubed chicken breasts with the onions.

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