Potato and pea curry

Serves: 4

Time to make: 30 mins

Ingredients

4 potatoes, cut into small cubes
1 onion, sliced
2 cloves garlic, chopped
1 tablespoon oil
½ teaspoon ground coriandercilantroX
½ teaspoon ground cumin
1 teaspoon curry powder
thumb-sized piece fresh ginger, grated
1 can lite coconut milk or coconut-flavoured evaporated milk
1 cup frozen peas

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Instructions

Stay Awake

1 Chop the onion, garlic and potatoes and grate the ginger. Gently fry the onion, garlic and ginger in the oil until soft.

2 Add the spices and stir well to combine, add the potatoes and cook a further 2 minutes, then add the coconut milk and peas. Bring to a simmer and cook until the potatoes are cooked through.

3 Serve with basmati rice and a sprinkle of fresh coriander.

Variations

Make it gluten free: Use gluten-free curry powder.

HFG tip

If you can’t find coconut-flavoured evaporated milk, use 3 capfuls (about 15 ml) of coconut essence to 1 can of lite evaporated milk.

Nutrition Info (per serve)

Calories 232 cal

Kilojoules 970 kJ

Protein 12.8 g

Total fat 5.4 g

Saturated fat 1.4 g

Carbohydrates 32.8 g

Sugar 3 g

Dietary fibre 4.7 g

Sodium 95 mg

Calcium 290 mg

Iron 1.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.