Gunpowder potato & pea curry

Name: Gunpowder potato & pea curry
Prep time: 2 min
Cook time: 40 min
Total time: 42 min
Yield: 2
Ingredients: 400 g pack gunpowder baby potatoes; 25 g pack Cooks’ Ingredients Coriander; 400 ml Waitrose Duchy Organic Coconut Milk; 180 g Popped petits pois

An easy midweek dinner, with little preparation required. If you like it hotter, add spices of your choice.

3 out of 5 stars(4) Rate this recipe

Serves2
CourseMain meal
Prepare2 mins
Cook40 mins
Total time42 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

400g pack gunpowder baby potatoes
½ x 25g pack Cooks’ Ingredients Coriander
400ml Waitrose Duchy Organic Coconut Milk
180g Popped petits pois

Preheat the oven to 190ºC, gas mark 5. Tip the potatoes into a small roasting tin, and add the finely chopped stalks of ½ the coriander pack.
Shake the coconut milk can before opening, then pour around the potatoes and season. Cook for 30 minutes, stirring occasionally to mingle the spices into the coconut milk.
Stir in the peas and cook for 10 minutes more until the peas are piping hot and the potatoes soft. Crush some potatoes to soak up some of the sauce, if liked.
Top with plenty of coriander leaves to serve. Great with flatbread or rice.

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