Gluten Free Potato and Pea Curry
  • Cooking Time: 30 minutes
  • Servings: 4
  • Preparation Time: 10 minutes
  • 1 tsp sunflower oil
  • 2.5 cm fresh root ginger. peeled and grated
  • 2-3 green chillies. Deseeded and finely chopped
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • small handful of curry leaves
  • 6 tomatoes (skinned if you don't like the skin) and chopped
  • 675g waxy potatoes, peeled and cubed
  • 1 tsp ground turmeric
  • 300 ml gluten free vegetable stock
  • 75g frozen peas
  • salt and pepper
  1. Heat the oil in a large pan over a medium heat. Add ginger, chillies, cumin seeds and mustard seeds and crumble in the curry leaves. Cook for a couple of minutes until the mustard seeds start to pop. Add tomatoes, stir through and cook for a few minutes
  2. Add potatoes, turmeric and stock. Bring to boil, reduce heat and simmer for 15 mins
  3. Stir in the peas and cook for another 5-10 mins. Season and serve
i have cooked this recipe a lot, including several times for my church bring and share meal when i have scaled it up 2 or 3 times. It stores well, although the spices combine with the potato over time and it loses it's heat. This is from "Low -Fat Cookbook" which was given to me as a gift and I made all the recipes in it in one year. Some i liked, some i didn't like. This one stuck.