Curry with Peas and Potatoes
- 800 grams potatoes
- 4 garlic
- 2 onions
- 2 small, red chile peppers
- 4 tablespoons Canola oil
- 1 teaspoon ground Turmeric
- 1 tablespoon mild Madras curry powder
- 400 milliliters Coconut milk
- 400 milliliters Vegetable broth
- 1 Lime (juiced)
- 300 grams fresh Peas (Without pods)
- 1 handful cilantro (for garnish)
Peel potatoes, cut into quarters and cook for about 20 minutes in a pot of boiling salted water. In the meantime, peel garlic and onions and dice. Rinse chile peppers, trim and cut into thin rings. For a less spicy curry, remove seeds and ribs from chile peppers prior to cutting into thin rings.
Heat canola oil in a saucepan and saute garlic, onions and chile peppers until onions are translucent. Add turmeric and curry powder, fry briefly while stirring and then deglaze the saucepan with coconut milk and broth. Let simmer over medium heat for approximately 10 minutes until liquids reduce and then season with salt and lime juice.
Drain potatoes. Add potatoes and peas to the saucepan. Cook for about 5 minutes over low heat. During this time, rinse cilantro. Serve curry in bowls garnished with cilantro.