Pea and Potato Curry
Ingredients
1 Cup McCain Frozen Peas
McCain Diced Potatoes
1 Onion Finely Chopped
2 Cloves Garlic, Minced
1 Tablespoon Vegetable Oil
2 Teaspoons Curry Powder
1 Teaspoon Ground Coriander
1/2 Teaspoon Turmeric Powder
1 Can (400g) Chopped Tomatoes
1 Cup Vegetable Broth
Salt And Pepper to Taste
Fresh Coriander, For Garnish
Cooked Rice Or Naan Bread, for serving
Directions
Total Time: 25 minutes
Serving Size: 4
- In a large pan or pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, fry until the onion becomes translucent.
- Stir in the curry powder, cumin, coriander, and turmeric, cook for another minute until fragrant.
- Add the diced potatoes and McCain frozen peas, stir to coat them with the spices.
- Pour in the chopped tomatoes and vegetable broth. Bring the mixture to a simmer and let it cook for about 15 - 20 minutes or until the potatoes are tender and the peas are cooked through.
- Season with salt and pepper according to your taste.
- Serve the Pea and Potato Curry over cooked rice or with naan bread. Garnish with fresh coriander.
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