Pea & new potato curry

2 of 5-a-day calcium fibre folate healthy curry low calorie make ahead our spring collection spring vegetable curry vitamin c

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Ingredients

1 tbsp vegetable oil

2 onions, sliced

3 red chillies, deseeded and finely sliced

thumb-sized piece ginger, roughly chopped

2 tsp cumin seed

1 tsp madras curry powder

½ tsp turmeric

750g new potato, halved

1 lime, juiced

500ml natural yogurt

small bunch coriander, stalks and leaves finely chopped

200-300ml vegetable or pea stock (to make your own, see step 1)

300g podded fresh peas (or use frozen)

lime wedges, to serve

2 naan bread, to serve

Method

To make your own pea stock: put leftover pea pods in a large saucepan with half bunch each mint, thyme and parsley. Add enough water to cover, and some salt and black peppercorns. Gently bring to the boil and simmer for 35 mins, then strain. Chill for up to five days or freeze for up to a month.

Heat the oil in a large, deep frying pan. Add the onions and cook over a low heat for 10-15 mins until soft. Throw in the chillies, ginger and spices, and cook for a few mins. Stir in the potatoes and lime juice, coating in the spice mix.

Add the yogurt, coriander stalks and the stock. Simmer slowly for 35-40 mins until the potatoes are soft and the sauce has reduced. Stir through the peas and cook for another 5 mins. Sprinkle over the coriander leaves, and serve with lime wedges and warm naan bread.