Dry potato and pea curry with warm flatbread, yoghurt and date chutney

Name: Dry potato and pea curry with warm flatbread, yoghurt and date chutney
Yield: 4
Ingredients: 200 g Dates, sliced 1cm (Main); 1 large Orange, juice only; 1 large Lemon, juice only; 1 tsp Cumin seeds, toasted; ¼ tsp Fennel seeds, toasted; 1 pinch Grated nutmeg; 1 pinch Chilli flakes, a large one; 1 small handful Coriander, chopped; 3 Tbsp Vegetable oil; 4 Tbsp Ginger, finely chopped; 1 Tbsp Cumin seeds, toasted; 1 Green chilli, sliced thinly, or more to taste if desired; 1 tsp Black mustard seeds; 1 large handful Curry leaves; 900 g Waxy potatoes, peeled, diced 3cm (Main); 1 tsp Ground turmeric; 1 ½ cups Frozen peas, thawed (Main); 1 handful Mint leaves, coarsely chopped; 1 handful Coriander leaves, coarsely chopped; 8 large Lebanese flat bread, warmed when needed in a microwave or a hot oven (I like the Jabal brand) (Main); 300 g Plain unsweetened yoghurt

for 4 people

Tam West

Ray McVinnie

Chef and food writer

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This chutney is based on a recipe from Lord Krishna's Cuisine. The Art of Indian Vegetarian Cooking by Yamuna Devi. Start this the day before as the dates will almost melt from soaking overnight in the juices. If pressed for time soak for 1 hour, the chutney will be chunkier but taste good. Carnivores – this curry goes well with barbecued lamb or chicken or fried fish

Date chutney

200 g	Dates, sliced 1cm (Main)
1 large	Orange, juice only
1 large	Lemon, juice only
1 tsp	Cumin seeds, toasted
¼ tsp	Fennel seeds, toasted
1 pinch	Grated nutmeg
1 pinch	Chilli flakes, a large one
1 small handful	Coriander, chopped

Curry

3 Tbsp	Vegetable oil
4 Tbsp	Ginger, finely chopped
1 Tbsp	Cumin seeds, toasted
1	Green chilli, sliced thinly, or more to taste if desired
1 tsp	Black mustard seeds
1 large handful	Curry leaves
900 g	Waxy potatoes, peeled, diced 3cm (Main)
1 tsp	Ground turmeric
1 ½ cups	Frozen peas, thawed (Main)
1 handful	Mint leaves, coarsely chopped
1 handful	Coriander leaves, coarsely chopped
8 large	Lebanese flat bread, warmed when needed in a microwave or a hot oven (I like the Jabal brand) (Main)
300 g	Plain unsweetened yoghurt

Directions

Date chutney

Put the dates and juices into a bowl, mix well and soak overnight or minimum 1 hour.
Add the remaining ingredients, taste, season with a little salt. Reserve.

Curry

Heat the oil in a frying pan or wok over moderate heat and add the ginger, cumin seeds, chilli, mustard seeds and curry leaves. Fry for 2 minutes without browning.
Add the potatoes, the turmeric, 1 teaspoon of salt and enough water to just cover the potatoes. Mix well, bring to the boil and boil gently for 15-20 minutes or until the potatoes are tender and the water almost evaporated.
Add the peas, mint and coriander, mix well, simmer 2-3 minutes until the mixture is hot and thick.
Serve wrapped in warm flatbread with a dollop of yoghurt and some chutney.