Are vegans more at peace when there are peas in their gastronomic wishlist? The green little round delights add a flurry of taste riot especially when in contact with some round and supple baby potatoes and when the opera on stove is orchestrated by the symphony of five spices – Cumin, Brown Mustard, Fenugreek, Nigella and Fennel to dish out an easy to make and fuss free meal.
Surely the vegans will love this meal, but there is a risk that your non-vegetarian friends will be too tempted by the aroma and taste of this curry with new potato and peas. So how you will hide your meal is something you need to know better.
Ingredients I Used:
1 tbsp vegetable oil
2 onion sliced
2 Red Chilli, halved
2 green chilli, slitted
1 tablespoon ginger paste
1 tsp cumin powder
1 tsp red chilli powder
1 tsp coriander powder
½ tsp turmeric
Salt to taste
Five Spices Blend (Cumin, Brown Mustard, Fenugreek, Nigella and Fennel)
750g new potato half-boiled (I used baby potatoes, whole)
500ml pot natural yogurt
small bunch coriander leaves finely chopped
200-300ml vegetable stock (you can use plain water)
300g podded fresh pea (or use frozen)
Lets cook now
Step one: Heat the oil in a large, deep frying pan. Add the red chillies and five spices blend. Let it flutter for 5 seconds. Add onions and cook over a low heat for 5-7 mins until soft.
Step two: Throw in the green chillies, ginger paste and spices, and cook for a few mins. Stir in the potatoes, coating in the spice mix.
Step three: Add the yogurt and vegetable stock or water. Simmer slowly for 10 mins until the potatoes are soft and the sauce has reduced. Stir through the peas and cook for another 5 minutes. Sprinkle over the coriander leaves.
Serve with steamed rice or warm naan bread.