• Cooking Time: 30 minutes
• Servings: 4
• Preparation Time: 10 minutes
• 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

1. 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
2. Add potatoes, turmeric and stock. Bring to boil, reduce heat and simmer for 15 mins
3. Stir in the peas and cook for another 5-10 mins. Season and serve

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.