Sponsored: Potato and pea curry from Knorr Stock Pots
Serves: 4
Prep time: 10 minsTotal time: 
Sponsored
Sponsored: Potato and pea curry from Knorr Stock Pots
Serves: 4
Prep time: 10 minsTotal time: 
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Ingredients
- 1 Knorr Vegetable Stock Pot
- 600g new potatoes, halved or quartered if large
- 1 tbsp sunflower oil
- 1 onion, chopped
- 2cm root ginger, grated
- 3 garlic cloves, crushed
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 bay leaf
- 300ml passata
- 1 green chilli, diced
- 100g frozen peas
- 1 handful chopped coriander
Step by step
- Boil the potatoes until just soft; drain well. Heat half the oil, add the potatoes and fry for 5-10 minutes until golden; set aside.
- Fry the onion in the remaining oil for 5 minutes until golden, then add the ginger, garlic, spices and bay leaf; cook for 1 minute.
- Add the passata, 300ml water, the Knorr Vegetable Stock Pot, chilli and fried potatoes.
- Simmer for 10-15 minutes until the sauce has thickened, adding the peas and coriander for the last few minutes. Serve with rice.
