Last of the Summer Potatoes Curry

pea and potato curry

Right down at the bottom of a dark, earthy sack in the January-cold garden shed were a handful of small Romano potatoes. These were the last of a good crop that we’d harvested from the plot at the end of the summer so as to get them out of the ground before the slugs start snacking on them. I wanted to find something interesting, spicy and warming to do with them. This pea and potato curry recipe is adapted from one that appears in Chilli Notes, by Thomassina Myers.

pea and potato curry ing


  • Potatoes 400g
  • Frozen peas 200g
  • 1 onion
  • 1 bird’s eye chilli
  • 1 tin of chopped tomatoes
  • 2 cloves of garlic
  • 1 spring onion
  • Natural yoghurt 150g
  • Mustard seeds 1 tsp
  • Fenugreek seeds 1 tsp
  • Coriander seeds 1tsp
  • Cumin seeds 1 tsp
  • Tumeric powder 1tsp
  • Cayenne chilli powder 1 tsp
  • Ginger 1 piece
  • Salt and pepper
  • Olive oil 2tbs

Serves two.

Chop the potatoes into bite-sized chunks and boil them for around 12-15 minutes so they still have some bite to them, I left the skins on and they tasted all the better for that. Then drain the spuds and put to one side.

While the potatoes are boiling, warm the seeds in dry frying pan for 3-4 minutes until they start to pop and then add these to a pestle and mortar with the powdered Turmeric and Cayenne Pepper and grind them all together for the curry spice (or skip this stage and use curry powder). Slice and pulp the ginger with a little water and add this to the tomatoes.

Then fry the chopped onions, bird’s eye chili and garlic for 3-4 minutes. Add the tomatoes, ginger and potatoes and leave everything to simmer gently for around 20 minutes. In the meantime, finely dice a spring onion and 1 clove of garlic and add to the yoghurt to make a fresh, tangy cooling dip to go with the curry.

Finally, stir in the peas to the main dish and let them cook in the mix for 3-4 minutes. Then serve, ideally with an ice-cold Indian beer (but any cold beer will do!).



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