A low-fat and low-calorie vegetable curry that’s made with madras spice and yogurt
Prep:15 mins
Serves 4
1 tbsp vegetable oil2 onions, sliced3 red chillies, deseeded and finely slicedthumb-sized piece ginger, roughly chopped2 tsp cumin seed1 tsp madras curry powder½ tsp turmeric750g new potato, halved1 lime, juiced500ml natural yogurtsmall bunch coriander, stalks and leaves finely chopped200-300ml vegetable or pea stock (to make your own, see step 1)300g podded fresh peas (or use frozen)lime wedges, to serve2 naan bread, to serve
STEP 1To make your own pea stock: put leftover pea pods in a large saucepan with half bunch each mint, thyme and parsley. Add enough water to cover, and some salt and black peppercorns. Gently bring to the boil and simmer for 35 mins, then strain. Chill for up to five days or freeze for up to a month.STEP 2Heat the oil in a large, deep frying pan. Add the onions and cook over a low heat for 10-15 mins until soft. Throw in the chillies, ginger and spices, and cook for a few mins. Stir in the potatoes and lime juice, coating in the spice mix.STEP 3Add the yogurt, coriander stalks and the stock. Simmer slowly for 35-40 mins until the potatoes are soft and the sauce has reduced. Stir through the peas and cook for another 5 mins. Sprinkle over the coriander leaves, and serve with lime wedges and warm naan bread.
