Curry · FIRST EDITION

Potato & pea tomato curry

Tender potatoes and peas in a thick, gently spiced tomato sauce, with rice alongside.

40 minutes · Serves 2

Meals built around lower-cost staples, beans, grains and everyday vegetables.

Serving inspiration · stock photograph

If potatoes in a stew feel familiar, cumin and ginger take the same ingredients in a different direction.

Here’s how.

1
Start the base
Heat oil in a saucepan. Soften onion for 6 minutes, then stir in ginger, cumin and turmeric for 30 seconds.
2
Simmer the potatoes
Add potatoes, tomatoes, measured water and salt. Bring to a simmer, cover and cook for 18–22 minutes, stirring occasionally, until potatoes are tender. Add water if the sauce catches.
3
Cook the rice
Meanwhile cook rice following the packet. Crush a few cooked potato pieces into the sauce to thicken it.
4
Add the peas
Stir peas into the curry and simmer uncovered for 3–4 minutes until hot through. Serve with the rice.

Keep potato cubes small and evenly sized. Larger pieces need longer before they will soften.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.