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Golden new potato & pea curry

Golden new potato & pea curry served in a bowl

Golden new potato & pea curry

Name: Golden new potato & pea curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: Asian
Ingredients: 3 banana shallots peeled and chopped; 5 large garlic cloves chopped; 4 Thai red chillies; 5cm piece of galangal peeled and chopped, or 1 tbsp galangal paste; 5cm piece of ginger peeled and finely chopped; 1 lemongrass stalk outer leaves removed and end trimmed; 2 tsp medium curry powder; 2 tsp ground turmeric; ½ tsp ground cumin; 2 tbsp coriander seeds; 900g new potatoes halved (see tip, below); 2 tbsp rapeseed or vegetable oil; 2 tbsp fish sauce (optional); 2 x 400g cans full-fat coconut milk; 3 lime leaves; 200g fresh peas; 2-3 limes juiced; sticky jasmine rice to serve

Esther Clark

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Serves 6

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 4.4 out of 5.10 ratingsRate

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Adapt our potato and pea curry to your liking – for example, you could add prawns or chunks of monkfish for a few minutes towards the end of the cooking time

Dairy-free

Egg-free

Gluten-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 banana shallots

peeled and chopped
5 large garlic cloves

chopped
4 Thai red chillies
5cm piece of galangal

peeled and chopped, or 1 tbsp galangal paste
5cm piece of ginger

peeled and finely chopped
1 lemongrass stalk

outer leaves removed and end trimmed
2 tsp medium curry powder
2 tsp ground turmeric
½ tsp ground cumin
2 tbsp coriander seeds
900g new potatoes

halved (see tip, below)
2 tbsp rapeseed or vegetable oil
2 tbsp fish sauce

(optional)
2 x 400g cans full-fat coconut milk
3 lime leaves
200g fresh peas
2-3 limes

juiced
sticky jasmine rice

to serve

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Nutrition: Per serving

kcal420
fat28g
saturates20g
carbs31g
sugars6g
fibre7g

high
protein8g
salt0.04g

Method

step 1

Tip the shallots, garlic, half the chillies, the galangal, ginger, lemongrass and spices into a food processor with 50ml water and blitz to a smooth paste. Cook the new potatoes in a pan of boiling salted water for 5 mins until just softened, then drain.
step 2

Heat the oil in a large saucepan over a medium heat, then tip in the paste and fry for 10 mins, stirring regularly with a wooden spoon. Add the potatoes, fish sauce (if using), coconut milk and lime leaves. Halve the remaining chillies and add these along with 100ml water. Bring the mixture to a simmer, cover with a lid and cook for 15 mins, or until the potatoes are tender but still holding their shape. Add the peas and cook for another 5 mins.
step 3

Season to taste with salt, pepper and the lime juice, then serve the curry over a bowl of sticky rice.

Recipe tip

If your new potatoes are on the larger side, quarter them to ensure they cook evenly.

Recipe from Good Food magazine, April 2022

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A star rating of 4.4 out of 5.10 ratings

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