Potato and Pea Curry

Name: Potato and Pea Curry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 1 Knorr Vegetable Stock Pot; 600 g new potatoes; 100 g frozen peas; 1 onion; 1 green chilli; 3 garlic cloves; 1 small piece of ginger; 300 ml water; 200 ml passata; 1 tsp ground chilli powder; 1 tsp turmeric; 1 tsp cumin; 1 bay leaf; 2 tsp sunflower oil; coriander; 200 g basmati and wild rice mix

Vegetarian

Cheat on Meat with this hearty Potato and Pea Curry, the perfect veggie alternative!

45 MINS

Cooking Time
Easy

Difficulty
10 MINS

Prep Time
4 People

Serves

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1 Knorr Vegetable Stock Pot
600 g new potatoes
100 g frozen peas
1 onion
1 green chilli
3 garlic cloves
1 small piece of ginger
300 ml water
200 ml passata
1 tsp ground chilli powder
1 tsp turmeric
1 tsp cumin
1 bay leaf
2 tsp sunflower oil
coriander

Serve With

200 g basmati and wild rice mix

Boil the potatoes until just soft then add to a frying pan to fry in half the oil for 5 minutes until golden.
Heat the remaining oil then add the onions and cook for 10 minutes until golden. Then add the chopped ginger and garlic.
Add the spices and bay leaf then cook for 1 minute. Add the passata, water, Knorr Vegetable Stock Pot, chilli and fried potatoes. Simmer for 10 minutes then add the peas and chopped coriander. Serve with rice.

Amount per Serving

Nutritional values	Amount per Serving
Energy (kcal)	372.59 kcal
Protein (g)	13.05 g
Sugar (g)	8.85 g
Fat (g)	5.55 g
Fibre (g)	9.0 g

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