Spicy curry stew with potatoes and peas
If you’re a fan of curry, the following slightly different and slightly fancy curry recipe might be just the thing for you! The twist is that there is no coconut milk in this curry, and in fact, it’s a completely fat-free dish! And instead of the traditional lentils and chickpeas, this time the curry is made with healthy green peas, which add a nice freshness to the dish. There’s plenty of spice too. Not too much, but still noticeable! The warming potato and curry stew is perfect for chilly winter evenings or as a hearty lunch to take to work or school, because it tastes great cold!
Servings: For two
Preparation time: 45 minutes
Difficulty: Easy
For prepare you need:
- 550 g diced potatoes
- 140 g frozen green peas
- 35 g chopped onions
- 3 crushed garlic cloves
- 2 teaspoons curry powder
- 1 teaspoon of ground spices
- ½ teaspoon of cayenne pepper
- 240 ml water
- 380 g crushed tomatoes
- 1 teaspoon of honey or maple syrup
- small handful of finely chopped fresh coriander + to serve
- chilli or paprika flakes (optional, for decoration)
- 1 tablespoon freshly squeezed lime juice (to serve).
How to prepare potato and pea pasta?
Heat the onion in a pan (add 1-2 tablespoons of water if necessary to prevent the onion from sticking to the bottom of the pan) and cook for 3-5 minutes until the onion is soft. Then add the crushed garlic, curry powder, ground cumin, coriander and cayenne. Simmer for another 1-2 minutes until you smell a nice spicy aroma.
Then add the potato cubes, crushed tomatoes and water to the spices. Stir until smooth, cover the pot with a lid and simmer over a low heat for 15-20 minutes until the potatoes are almost tender.
Stir in the honey or maple syrup, peas and coriander. Turn off the heat and let the romaine season for a few more minutes. Then transfer the curry paste to bowls, serve with chilli flakes, coriander leaves and lime juice.
Enjoy immediately!
