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    Indian-spiced potatoes and peas

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    Indian-spiced potatoes and peas

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 500g waxy potatoes, such as charlotte
    • 2½cm fresh root ginger, chopped
    • 6 garlic cloves, chopped
    • 2 tbsp essential Waitrose sunflower oil
    • 1 onion, roughly chopped
    • 1 tsp turmeric
    • 4 essential Waitrose tomatoes, roughly chopped
    • 1½ tsp ground cumin
    • ½ tsp cayenne pepper
    • 150g essential Waitrose frozen peas
    • ½ x 20g pack coriander, chopped


    1. Cook the unpeeled potatoes in boiling water until tender. Drain and, once cool enough to handle, cut into chunks.
    2. Work the ginger and garlic to a paste in a mortar and pestle or a small food processor. Add 3 tbsp water and stir.
    3. Heat 1 tbsp oil in a deep frying pan add the potatoes and onion. Cook over a medium heat for 5-6 minutes until golden, then add the turmeric and cook for another 2 minutes. Add the remaining 1 tbsp oil and the chopped tomatoes; cook for about 5 minutes until the tomatoes are soft, stirring from time to time. Stir in the garlic and ginger paste, then add the cumin and cayenne pepper; season.
    4. Cook for 2 minutes, then add the peas and 150ml water. Simmer for 4–5 minutes until thickened. Stir in the coriander and serve with plain rice and low-fat plain yogurt on the side.

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