I’m a big fan of batch cooking at the moment. Cook once (clean once) and eat four times? Sign me up. This can be eaten hot as it is, or bundled into a lunchbox if you’re a key worker and still going to work. It’s great served with some rice, a little cucumber raita and Naan if you can get some – or even more impressive, have a go at making some!
Potato & pea curryPrint This
- 1 white onion, diced
- 3 garlic cloves, crushed
- 1 tsp freshly grated ginger or ground ginger
- 1 red chilli, seeds removed and finely diced, or 1/2 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1/2 tsp salt
- 700g new potatoes, halved
- 1 tin coconut milk
- 400ml vegetable stock
- 100g green beans, chopped
- 200g fresh or frozen peas
- 70g chopped spring greens/kale/spinach
- 240g cooked rice (80g uncooked)
- 1 lime
- 4 mini naan breads
- FOR THE COCONUT RAITA
- 200g coconut yoghurt
- 1/2 cucumber, grated
- 10 mint leaves, chopped
Place a saucepan over a medium heat, drizzle in a little oil and sauté the onions for 5 minutes until they start to turn translucent.
Next add the garlic, ginger and red chilli and cook for a further couple of minutes before adding the ground cumin, garam masala, turmeric and salt.
Now, add the potatoes and ensure they are evenly coated in the spices. Turn the heat up to high and fry the potatoes for a few minutes more.
Pour in the coconut milk and vegetable stock, bring the mixture to a boil and then turn down slightly and simmer for 20 minutes or until the potatoes cooked.
Add the green beans and cook for a further 5 minutes and then add the peas and spring greens.
Make the cucumber raita by combining the coconut yoghurt, grated cucumber and mint leaves in a small bowl.
Once the peas have defrosted (if you’re using frozen) and the greens have wilted, remove from the heat and serve with the cooked rice, mini naans and a coconut raita. A squeeze of lime juice is also really delicious to finish, if you like.