Back to work today – so hard to get up, but I made it 😊
Back to normal too in the kitchen – Meat Free Monday and I wanted to use some fridge vegetables, so this Pea and Potato Curry recipe took my fancy. I have made some tweaks to use what I have in, but it’s close enough 😉
I have made some flat breads too, literally 1 cup of plainflour and half a cup of plain yoghurt, a pinch of salt and a drizzle of oil – this isn’t American measurements this is whatever quantity of flour, use half the amount of yoghurt – how easy is that 😇
I mixed it together and kneaded for a couple of minutes till it comes together, then leave to rest for 20 minutes – I started the curry while I was waiting – I cut a golf ball size piece of dough, cover thin plain flour and roll out very thin – I set my new Tawa (Indian flat pan) on the hob to gently heat, then cook each flatbread for a couple of minutes each side, roll the next one as one is cooking.
Formthe curry, I started by finely slicing a medium onion and gently frying with a teaspoon of turmeric and one of cumin seed, a grated knob of ginger and this is where I split from the recipe, as I had some shop bought Madras paste, I added a tablespoon of that.
I then cut up 5 smallish potatoes and added to the pan and stored to cover in the spices and let them brown slightly for 5-10 minutes.
Once at this stage, add 500ml plain yogurt (I used what I had left after the flatbreads), 200ml Veg stock, 300g frozen peas, the chopped stalks of the coriander and a good squeeze of lemon juice.
Leave to bubble away for a half hour, stirring occasionally then finish with the chopped leaves of the coriander and another squeeze of lemon juice.
As I had some in the freezer from Christmas, I cooked some vegetable samosas to go with the flatbread and Curry 😋
I serve in a bowl with the flatbread and samosas to dunk – Yummy 😍