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Potato curry with peas and mushrooms
Recipe by:
Zoë Harpham
This simple combination of ingredients is delicious served as a side dish to a meaty curry or as a vegetarian main meal with basmati rice or warm naan bread.
Ready in 40 minutes
Saved as a favourite by 48 cook(s)
Ingredients
Serves: 4
- 1 small onion, cut into chunks
- 3 garlic cloves, peeled
- 5 cm piece fresh ginger, peeled and sliced
- 1 tablespoon vegetable oil
- 250 g portobello or Swiss brown mushrooms, halved
- 2 teaspoons curry powder
- 375 g small waxy potatoes, scrubbed and quartered
- ½ teaspoon salt
- 1 cup frozen peas, thawed and drained
- ½ cup natural low-fat yoghurt
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Preparation method
Prep: 10 minutes | Cook: 30 minutes1.
Put the onion, garlic, ginger and 2 tablespoons of water in a food processor or blender and process until you have a smooth purée.
2.
Heat the oil in a large frying pan over a moderate heat. Add the onion purée and cook for 5 minutes, or until the liquid has evaporated.
3.
Add the mushrooms to the pan and cook for 3 minutes, stirring frequently, until just tender.
4.
Stir in the curry powder until the mushrooms are coated. Add the potatoes and salt to the pan and continue stirring until the potatoes are well coated with the spice mixture. Add 1 cup of water and bring to the boil. Reduce to a simmer, cover with a lid and cook for 15 minutes, or until the potatoes are tender.
5.
Add the peas to the pan, stir well, then cook for 2 minutes until heated through. Remove the pan from the heat and stir in the yoghurt. Transfer the curry to a serving dish and serve immediately.
cook's tip
Fresh shiitake mushrooms would also be good for this curry, having a unique steak-like texture and subtle meaty flavour, but they do cost more then portobello or Swiss brown mushrooms.
Provided by: Allrecipes
Last updated:
07 Jan 2012
Reviews
Moderately easy
Yum
Posted:
22 May 2010
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