potato and pea curry
 
 

serves 4, hands-on time 15 min, simmering time 25 min

1 lemongrass stalk
2 onions
1 tbsp rapeseed oil
75g Thai yellow curry paste
700g baby new potatoes
400ml vegetable stock
225m1 coconut milk
240g frozen peas
2 tsp light brown sugar
1 lime for squeezing

to serve
Steamed basmati rice
Pea shoots

Peel off the tough outer leaves of the lemongrass stalk and discard. Lightly bash the pale part with a rolling pin, then set aside. Thinly slice the onions.

Heat the oil in a deep frying pan over a medium heat. Add the sliced onions, curry paste and lemongrass, then cook, stirring continuously, for 2-3 minutes until fragrant.

Add the potatoes and stir to coat them in the paste, then add the stock and coconut milk. Cook over a medium heat for 15-20 minutes until the potatoes are tender. Add the frozen peas and cook for another 2 minutes.

Add the brown sugar and a squeeze of lime juice, then season to taste. The curry might need a touch more sharpness - if so, add another squeeze of lime juice. Serve with rice and pea
shoots, if you like.

378kcals, 18.5g fat [10g saturated), 9.6g protein, 43.6g carbs (10.5g sugars), 1.5g salt, 7g fibre