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Gluten Free Potato and Pea Curry

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"Quick, Easy, Cheap VegNRecipe, which is easy to scale up."

Serves 4 | Prep Time 10 minutes | Cook Time 30 minutes

Why I Love This Recipe

i have cooked this recipe a lot, including several times for my church bring and share meal when i have scaled it up 2 or 3 times.

It stores well, although the spices combine with the potato over time and it loses it's heat. This is from "Low -Fat Cookbook" which was given to me as a gift and I made all the recipes in it in one year. Some i liked, some i didn't like. This one stuck.

Ingredients You'll Need

1 tsp sunflower oil
2.5 cm fresh root ginger. peeled and grated
2-3 green chillies. Deseeded and finely chopped
1 tsp cumin seeds
1 tsp mustard seeds
small handful of curry leaves
6 tomatoes (skinned if you don't like the skin) and chopped
675g waxy potatoes, peeled and cubed
1 tsp ground turmeric
300 ml gluten free vegetable stock
75g frozen peas
salt and pepper


Heat the oil in a large pan over a medium heat. Add ginger, chillies, cumin seeds and mustard seeds and crumble in the curry leaves. Cook for a couple of minutes until the mustard seeds start to pop. Add tomatoes, stir through and cook for a few minutes

Add potatoes, turmeric and stock. Bring to boil, reduce heat and simmer for 15 mins

Stir in the peas and cook for another 5-10 mins. Season and serve

Pairs Well With

Rice or Gluten Free Naan Bread

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