Potato curry with peas

The word "curry" is a dish to which curry is added - a mixture of spices with turmeric (an essential ingredient). You can simplify your cooking by adding a couple of tablespoons of prepared curry paste instead of dry spices. To make the vegetable curry thinner, add more broth (vegetable broth).

Ingredients

• Olive oil - 1 tbsp. l.
• Fresh ginger, finely chopped - 1 piece (2-3 cm in size)
• Green chili peppers, seeded and finely chopped - 2-3 pcs.
• Cumin seeds (cumin) - 1 tsp
• Mustard seeds - 1 tsp
• Dried curry leaves (if possible)
• Tomatoes, peeled and chopped - 6 pcs.
• Peeled and diced potatoes - 700 g
• Turmeric - 1 tsp
• Vegetable broth (broth), hot - 1 ¼ cup
• Frozen peas - ½ cup
• Sliced ​​cilantro
• Salt, ground black pepper

Directions

1. Heat oil in a skillet over medium heat. Sauté the ginger, chili, cumin, and mustard for a couple of minutes. Add the tomatoes, stir and cook for a few more minutes.
2. Add potatoes and turmeric, pour in vegetable broth. Bring to a boil, reduce heat slightly, cover and cook 15 minutes until potatoes are tender.
3. Stir in peas and cook for 3-5 minutes. Season with salt and pepper and add cilantro. Serve the vegetable curry hot with rice or Indian naan. Bon Appetit!