I invented this dish when my eldest was a wee baby. it's particularly delicious with Jasmine Rice and some Gingery Stirfried Beans. I like it on toast for breakfast too. It's really the super goodness! Oh and whack it in a lovely soft sesame roll with some relish and rocket for a totally winning portable lunch!
1 kg of nice potatoes (peeled and cut into rustic cubes)
2 large onions - roughly chopped
2 cloves of garlic - smashed up and chopped up
1 inch piece of ginger - grated or chopped finely
1 tbsp curry powder 1 cup of water
1 tbs soy sauce
2 tbsp vegetable or olive oil
fresh mint - chopped
200 g frozen peas
salt and pepper
Boil potatoes until almost tender - while they are boiling, in a large frying pan saute the onion the oil until golden - stir often and make sure it doesn't burn. When it's nice and golden and catching a bit on the bottom of the pan - throw in the garlic and ginger and stir for 30 seconds - then add the almost cooked potatoes - toss or stir to combine all ingredients in the pan.
Next, mix the curry powder, soy sauce and water to form a paste and pour into pan over potatoes - mix and fry well. Add the peas. Keep simmering and tossing until liquid has reduced - it's meant to be a dry-ish curry. Season well with salt and pepper - garnish with mint and serve! With rice or naan or whatever you like!
Saucepan Pendant here