A very simple and quick curry for every day. I served this on a bed of coconut rice and garnished it with caramelized onions.
Potato and Pea Curry
4 large potatoes, peeled and cut into 1-inch cubes
2 teaspoons brown mustard seeds
2 tablespoons ghee or canola oil
2 onions, sliced
2 closed garlic, crushed
2 teaspoons ginger, grated
1 teaspoons turmeric
salt and pepper
1/2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 cup water
2/3 cup frozen or fresh peas
2 tablespoons fresh mint, chopped
Heat the mustard seeds in a large dry pan until they start popping. Add the ghee (or oil), onions, garlic, ginger and cook, stirring, until soft. Add the turmeric, salt, pepper, chili powder, cumin garam masala and potatoes. Stir until coated.
Add the water and simmer, covered, for 15-20 minutes, or until potatoes are just tender. Add the peas and stir; simmer, covered for 3-5 minutes, or until the potatoes are cooked and the liquid is absorbed. Stir in the mint and serve hot or warm. Enjoy!
Stephen, W. & al. (1996). The Essential Vegetarian Cookbook. NSW, Australia: Murdoch Books.