POTATO PEA CURRY RECIPE
- Peel, dice and parboil potatoes in salted water for 20 minutes then set aside to cool
- Boil peas and set aside
- Bring coconut milk to a simmer
- Add curry powder and garam masala to the coconut milk and continue simmering
- Add sea salt and ground pepper to taste
- Add the potatoes and peas and let simmer for 20 minutes
- In the meantime, boil asparagus for 3 minutes and put in an ice bath
- Toss the asparagus in olive oil and sea salt
- Grill or bake until beginning to brown
- Once the curry has reduced and has thickened, remove it from the stove
- Serve hot with the asparagus spears and naan
Ingredients:
- 4 small potatoes cut into cubes
- 1 cup peas
- 1 cup coconut milk
- 1 teaspoon curry powder
- 1/4 teaspoon garam masala
- sea salt and ground pepper to taste
- 10-12 asparagus
- 1/4 cup olive oil
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