Creamy Potato & Pea Curry

Shiruna

Prepare to be transported to the streets of India as the rich aroma and flavorful spices dance on your palate with this silky-smooth and delightfully spicy curry!

Easy

30 min

Ingredients

2 tbsp oil
1 tbsp cumin seeds
1 tbsp ginger (minced)
1 tsp green chili (sliced)
1 bay leaf
2 tomatoes (diced)
1 tsp turmeric powder
1 tsp coriander powder
½ tsp paprika powder
200ml water
1 star anise
3 cardamom pods
200ml La Cooking
1 handful parsley (chopped)
1 handful coriander (chopped)
300g potatoes (cooked and peeled)
1 tsp sea salt
100g peas

Garnish: La Cooking, herbs, garam masala, almonds

Serving suggestions: with rice or quinoa

Instructions

Heat up oil in a pan and allow the cumin seeds to crackle.
Fry the ginger and green chili followed by a bay leaf for 2-3 minutes.
Add the diced tomatoes to the pan together with turmeric, coriander and paprika powder. Cook for 3-4 minutes before adding water. Cover the pot and let it cook for 5 minutes on medium heat.
Add the star anise and cardamom, cover, and cook for another 2 minutes.
Now pour in La Cooking and add the parsley and coriander. Cover and cook for another 2 minutes to infuse all the flavors.
Cut the potatoes into bite-sized chunks and add this to the curry. Transfer the salt and peas and mix well. Cover and allow the curry to simmer for 8-10 minutes.
Garnish the curry with more La Cooking, fresh herbs, a pinch of garam masala and top it with almonds. Serve it with rice or quinoa for a delicious meal.