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  • Writer's pictureYiannoulla Burness

Blue Pea Potato Curry

Curry is a tasty dish made by many cultures throughout the world. Curry literally means a dish with a sauce or gravy made from spices. Curry is what you make it. Mild curry is good for those that like just a hint of chilli and usually have the addition of yoghurt or coconut and fragrant herbs.

Medium curries are often made with a fair amount of chilli but can be toned down with the addition of yoghurt or coconut cream.

Hot curries have more intense hot flavours resulting in a thicker, richer sauce.

Blue peas are used in this dish that need to be soaked a few hours, boiled then added to potato and rest of ingredients to make this tasty dish.

Enjoy this mild blue pea curry with fluffy basmati rice, roti or naan bread.

EQUIPMENT: large cooking pot or frypan


SERVES: 4 -6 people


INGREDIENTS


BLUE PEAS: this variety of pea needs to be soaked for a few hours. For quick soaking method cover peas with boiling hot water instead of cold water, they will be ready in half the time. I always soak extra and place in the freezer . The recipe calls for 1 cup of dry peas, when soaked it makes two full cups. Blue peas can be purchased in some supermarkets, whole food or health shops, online.


PANCH PHORON: is a whole spice blend of cumin, fenugreek, mustard seeds, fennel and nigella seeds. Available in some health shops, Indian shops, online. If you cannot find it leave it out of the recipe or use 1/2 teaspoon cumin and 1 teaspoon mustard seeds instead.


CURRY POWDER: There are many curry blends available online or make up your own. I have been using curry spice blends made by an Australian owned business called 'No Worries Curries' they have a large selection of curry blends all very nice.

Authentic Indian curry blends made by Indians.


TURMERIC: is a spice also known as curcumin and is a member of the ginger family. Its colour ranges from bright yellow to deep orange and has a variety of uses, especially in curries.


RECIPE

175g or 1 cup blue peas (soaked)

2-3 tablespoons light tasting cooking oil

490g or 2 large potatoes (cut into bite size pieces)

190g or 1 large brown onion finely chopped

208g or 1 large tomato chopped

65g peeled garlic minced (mortar and pestle)

1-2 fresh cilli

10 curry leaves (optional)

1 tablespoon curry powder

2 teaspoons punch phoron

1 teaspoon turmeric

1-2 teaspoon pink Himalayan salt

1 1/2 cups water


METHOD

*Place soaked peas in a medium size saucepan and cover with water, bring to a boil then turn down to a simmer. Let peas cook for at least 30 minutes (while preparing the rest of ingredients).

*Peel, wash and cube potato into bite size pieces, cover with water to stop discoloration until ready to cook.

*Heat a fry pan on medium heat, once the pan is heated add 2 -3 tablespoons of oil, add punch phoron seeds.

*As soon as the seeds start popping add curry leaves, then finely chopped onion. Give the onion a stir and let cook a couple of minutes.

*Add minced garlic and chilli let cook a couple of minutes.

* Add turmeric and curry powder and cook off in the oil for a minute or so then add drained potatoes and salt.

*Toss potatoes so they are covered with the rest of the ingredients in the pan and cook at least five -10 minutes.

*Next add chopped tomato and give a stir. Once the tomato starts to break down add the water and drained cooked peas.

*Continue cooking on a low to medium heat with lid on. Every now and then remove the lid and give the curry a stir, replace the lid and continue cooking until potatoes are fork tender. Add a little more water if needed. Taste and adjust with more salt if needed.

* When curry is ready place in a serving bowl and serve with rice, roti or naan bread




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