A very simple and delicious Indian potato and pea curry with added sweetcorn - all in one pot. Coriander seeds could be a substitute for fenugreek.
Ingredients
| 1 | Large onion, diced |
| 400 g | Potatoes, cut into 2cm cubes (Main) |
| 1 tsp | Fennel seeds |
| 1 tsp | Fenugreek |
| 1 tsp | Salt |
| 1 ½ Tbsp | Medium curry powder |
| 1 Tbsp | Lemon juice |
| 1 Tbsp | Tomato paste |
| 1 ½ cups | Water |
| 1 cup | Frozen peas, or canned (Main) |
| 1 cup | Whole kernel corn (Main) |
| ½ cup | Cream |
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Directions
- Place the onion in a medium saucepan. Add the potatoes, spices, salt, curry powder, lemon juice, tomato paste and water. Cover and simmer until the potato is almost tender, about 20 minutes.
- Add the peas and corn and heat through. Stir in the cream and gently warm through.
- Great topped with fresh herbs such as Vietnamese mint, coriander or parsley.
