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Pea and Potato Curry
Published 19 January, 2008
TweetThis is a test. A test, that is, of whether the Gluten Free Food Freak is able to tolerate green peas again after a long period without them and other similar items due to food intolerances. Last night carrots came back on the menu, so the outlook is good. Tomorrow morning will tell whether the peas are back in or consigned to never-never land.
In the meantime, this is one tasty curry...
Gluten free pea and potato curry
2 tbsps oil (something with not much flavour like groundnut oil)
1/2 tsp yellow mustard seeds
1/2 tsp cumin seeds
1/2 tsp dried chillies
450g/1lb potatoes (newish potatoes are best - older ones will fall apart too much)
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1 tsp sugar
300g/10oz frozen peas, defrosted
1 tsp salt
4 tbsp tamarind paste (use 4 grated tomatoes if you can't get this)
Heat the oil in a pan with a lid over a medium high heat and when hot, chuck in the mustard and cumin seeds and chillies. The mustard seeds will quickly start popping, and then add the potatoes, stirring until the potatoes brown a little. Take care not to burn your spices or they will be bitter.
Add the ground coriander, cumin, turmeric and sugar and stir a couple of times, then add the peas. Then add 250ml water and the salt, cover and bring to the boil. Simmer for 12 minutes then stir in the tamarind and simmer for a further 10 minutes with the lid off.
The finish curry is sweet, fragrant and very moreish. We double the amounts and nearly finished it between 2 adults and one toddler. The toddler was mostly to blame of course. :)
Enjoy your heavenly gluten free (vegetarian) curry!
