Potato and Pea Curry with Yoghurt and Panch Phoron, served with Rice
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Ingredients
- 400 g potatoes, peeled and diced
- 150 g frozen peas
- 300 g basmati rice
- 100 g natural yoghurt
- 2 tbsp ghee
- 1 tsp panch phoron (five spice blend)
- 0.5 tsp ground turmeric
- 0.5 tsp chilli powder
Nutrition (per serving)
- Calories
- 458 kcal
- Protein
- 11.3 g
- Carbohydrate
- 79.6 g
- of which sugars
- 3.8 g
- Fat
- 9.1 g
- of which saturates
- 5.1 g
- Fibre
- 5.5 g
- Salt
- 0.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice in plenty of boiling water for 10-12 minutes, then drain.
- 2
Melt the ghee in a pan, add the panch phoron and fry for 30 seconds, then stir in the ground turmeric and chilli powder.
- 3
Add the potatoes and 200ml water, cover and simmer for 15 minutes until nearly tender.
- 4
Add the frozen peas and cook for 5 minutes more, until the potatoes and peas are tender.
- 5
Take off the heat and stir in the natural yoghurt.
- 6
Serve with the rice.
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