Potato Curry with Peas and Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 large onion (s)
- 2 cloves garlic)
- 1 chilli pepper (s)
- 500 g potato (s), waxy
- 400 g tomato (s), ripe
- 3 tablespoon oil
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 2 teaspoons coriander, ground
- 0.5 teaspoon ½ cinnamon, ground
- 300 ml water
- 300 g peas, frozen
- salt
- 0.25 ¼ bunch parsley
- 100 ml cream
Print Recipe
Pin Recipe Instructions
- Peel the onion, cut in half and cut into thin strips. Peel the garlic and cut it first into slices, then into fine sticks. Wash the chilli and remove the stem. Depending on how spicy you would like to prepare it, you cut the chilli pepper with or without the seeds in fine rings. Peel the potatoes and cut into 1.5 cm cubes. Wash and cut the tomatoes into eighths.
- Heat the wok or wok pan and add the oil. Mix all the spices together and fry in the hot oil for about 1 minute while stirring. Then add the potatoes, onions, garlic and the chili rings and stir-fry for about 1 minute. Deglaze with about 300 ml of water. Add the tomatoes and frozen peas and fold in.
- Reduce the heat and add salt to taste. Cover and simmer for about 15 minutes, until the potatoes are tender.
- Wash the parsley and shake dry. Pluck the leaves and chop finely.
- Add the cream to the curry and heat it up. Season to taste, season if necessary and sprinkle with the parsley.
- The dish tastes just as good with sweet potatoes.
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