Potato and pea curry

Ingreadient:

• 2 tbsp sunflower oil or any vegetable oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 400g tin chopped tomatoes
• ½ tsp salt
• 1 tsp dried chilli flakes
• 1 tsp ground cumin
• 3 medium-sized potatoes (about 650g/1lb 7oz), peeled and cut into 2.5cm/1in pieces
• 300g/10½oz frozen peas

Direction

1. Heat the oil in a large saucepan and add the cumin seeds. Once they start to sizzle, add the onion and cook for 5–6 minutes over a medium heat until golden-brown, stirring regularly.

2. Add the garlic and cook for another minute. Add the tomatoes with 200ml/7fl oz water and bring to the boil. Cover and cook over a low–medium heat for 15 minutes, or until the volume of liquid has reduced, stirring regularly.

3. Add the salt, spices, potatoes and 300ml/½ pint boiling water. Cover and cook over a low–medium heat for 15 minutes, or until the potatoes are softened but not breaking apart, stirring regularly.

4. Add the peas with an extra splash of water (if needed) cover and cook for 5 minutes. Serve hot with flat breads or rice. A dollop of natural yoghurt is also a nice addition.