Three Quarters of the way through the year. One quarter left to go. Thirteen more recipes.
I was wandering aimlessly through the supermarket and had no idea what I was going to cook. I was decidedly unprepared, which is unusual. I gained inspiration from the back of the tetra pack of stock!! So here is a nice vegetarian dish. It's actually very nice, I have been back in the fridge stealing bits and bobs, Nigella-like. I was too lazy for a rice accompaniment so I used my fall back accompaniment: couscous. And I also found some Paneer in the deli so I added that too. It's not in the original recipe and it's optional. I would have almost everything for this recipe in my kitchen and you could easily add some chicken or lamb to make it a carnivore's delight!!Potato and Pea Curry serves 4
- 1 tablespoon olive oil
- 2 tbspn mild Indian curry paste, I used Korma
- 500g waxy potatoes, peeled and chopped into 2cm pieces
- 500g sweet potato, peeled and chopped into 2cm pieces
- 2 cups of vegetable stock
- 1/2 cup red lentils
- 1 cup frozen peas
- 100g baby spinach
- 2 tbspn plain yoghurt
- 180g Paneer (optional)
Over a medium heat, fry the curry paste for a minute and then add the potatoes, sweet potato, lentils and stock. Oops I added the peas too early, it didn't seem to matter. Bring to the boil, cover and lower the heat. Simmer for 20 minutes, stirring every 5 minutes.
Now add the baby spinach and the yoghurt and stir for 2 minutes until the spinach is wilted. Serve with rice. Or couscous if you are lazy like me. Arrange the Paneer attractively on top. This is a very tasty and quick recipe.