January 8, 2012

Pip's Potato Curry

serves six

2kg of potatoes (no need to peel, just cut into 1 inch-ish chunks!)
2 onions, peeled and sliced
2 cloves of garlic, peeled and diced
1 inch piece of ginger, peeled and diced
2 tablespoons of curry powder (I use this one)
1 tablespoon of soy sauce
1 cup of frozen peas
sea salt and freshly ground pepper
To Serve : fresh coriander or mint and some lemon wedges

To Make It
First boil the chopped potatoes until just tender.
While they are boiling, and in a very large fry pan, fry the onion in a tablespoon of good quality oil over a medium heat.  You want the onions to cook for five or ten minutes, until they are soft and golden. Yum.
Then, add the ginger and fry for a minute.  Next add the garlic and cooked potatoes to the onions and toss well.  Let them fry together for 2 or 3 minutes, so they can get to know each other.  
Next sprinkle the curry powder over the top of the whole lot and add 1/2 cup of water and the soy sauce.
Carefully toss and combine, frying for 2 or 3 minutes.
Add the peas and gently mix them through, cooking for another minute or so.
Season with salt and pepper and serve garnished with some fresh mint or coriander and lemon wedges.
The end!

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