Potato and pea curry

• White potatoes800 g
• Frozen peas300 g
• Chopped tomatoes (tin)1 tin
• Brown onions150 g
• Garlic3 cloves
• Natural yoghurt100 g
• Basmati rice300 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, mild curry powder. Missing any? You can add them to your shop on the shopping list.

Usually contains: Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Chop the onion and garlic. Heat a tablespoon of oil in a large pan over a medium heat and cook them for 5 minutes. Stir in 2 teaspoons of curry powder for 30 seconds.150 g brown onions3 cloves garlic
2. Peel the potatoes and cut into 2 cm cubes. Add to the pan with the chopped tomatoes and 300 ml of water. Cover and simmer for 20 minutes, until the potatoes are tender when you push a knife in.800 g white potatoes1 tin chopped tomatoes
3. While the curry simmers, cook the rice following the pack instructions.300 g basmati rice
4. Stir the frozen peas into the curry for the last 3 minutes and season with salt. Serve with the rice, with a spoon of yoghurt on top if you are using it.300 g frozen peas100 g natural yoghurt

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