Spicy Potato and Pea Curry

Despite the name, this dish can be more or less spicy depending on what kind of chillies you use. It's a pretty simple dish that has a great flavour considering it doesn't have an awful lot of ingredients. I've used canned tomatoes in the absence of fresh ones, and it was still good.

• Ready In: 1 hr
• Serves: 6-8
• Yields: 1 main course

Ingredients

• 1⁄4 cup  vegetable oil
• 1  teaspoon cumin seed
• 2  large onions, thinly sliced
• 1⁄2 teaspoon ground turmeric
• 2  small red chilies (fresh)
• 1  teaspoon ground coriander
• 750  g kipfler potatoes, washed and halved length-ways
• 700  g firm ripe tomatoes, peeled, seeded and coarsely chopped
• 1  teaspoon sea salt
• 125  g peas, thawed if frozen (1 cup)
• 1⁄4 cup coriander leaves, chopped (cilantro) (optional)

Directions

1. Heat 2 teaspoons vegetable oil in a large, deep non-stick frying pan. Add cumin seeds and stir over medium heat until fragrant.
2. Add remaining oil and onions to pan, cook over medium heat for 10 - 15 mins or until onions are light brown.
3. Add turmeric, chillies & coriander and stir for 2 minutes or until fragrant.
4. Add potatoes, tomatoes and salt and mix well.
5. Cook, covered, over low heat for 25 mins, stirring frequently to prevent mixture from sticking to base of pan.
6. Add peas and cook for another 3 minutes or until just heated through.
7. Stir in coriander (if using) and serve immediately with a rice dish of your choice.