Recipe: Pea and Potato Yogurt Curry
A creamy spring curry.
Heat 1 T. vegetable oil in a heavy bottom pot. Saute 1 1/2 C. chopped spring onion. When it softens add 3 T. minced fresh ginger, 2 t. cumin seeds, 1 t. Madras curry powder, and 1/2 t. turmeric. Add cayenne pepper to taste. Saute until the onions begin to brown.
Dice 1 lb. of potatoes and add to the onions with the juice of 1 lime. Still well to coat.
Add 2 C. plain yogurt and 4 C. vegetable broth to the pot. Bring to a boil, then simmer for 40 minutes, until the potatoes are quite tender.
Meanwhile, shell English peas and trim Snap Peas to make 2 C. Wash 4 C. of spinach and chop roughly.
Add to the pot and stir, then cook until the spinach wilts. Season with salt and pepper and serve with lime wedges and chopped cilantro.