Cooking light recipe

Pea and Potato Curry

Ingredients Serves 4

4 large potatoes or the equivalent in new potatoes 1 onion Some peas, fresh or frozen. However much you like. 1 tsp ground coriander 1tsp ground cumin 1tsp ground tumeric 1/2 tsp cayenne pepper 1/2 tsp sugar As much chilli as you like, powdered, dried or fresh 1tsp garem masala A knob of butter (or oil if you're vegan) A pinch of salt and pepper

The Cooking

Chop up the onion really finely, as finely as you can bear with tears streaming down your face. If possible, it should be almost chopped to a paste although don't worry if it's not. Melt the butter in a non-stick saucepan on a low-to-medium heat and when it starts to foam, add the onion. Stir it occasionally as you get on with the other stuff, but not too much, it's nice when it catches a bit.

Now cut up the potatoes into roughly equal-sized chunks. If you're using new potatoes just halve them.

Mix together the coriander, cumin, cayenne, sugar, chilli, salt and pepper (but not the garem masala). When the onions are golden brown, almost burnt, add the potatoes and the spice mix, give it a good stir so the onions and potato are coated and let it cook for a minute. Then pour in some cold water, enough to almost cover the potatoes.

Bring the whole thing up to the boil and let it bubble away for 15 minutes, stirring occasionally and tasting often - if you feel it needs more salt then add it. As the potato softens and the liquid reduces a bit, smoosh a couple of the potatoes into the liquid to thicken it.

If it gets a bit dry, add more water. If it's too watery, smoosh some more of the potato into it and turn up the heat and reduce the liquid some more. Use the mighty power of your brain.

After 15 minutes, check if the potatoes are almost-but-not-completely cooked. If they are, add the peas (if they're not, cook them some more until they are, obviously). Once the peas are cooked (about 5 minutes), sprinkle over the garem masala, stir it around for another minutes and serve it up with basmati rice and dhal, if you like.

This, as they say on the packets, is a serving suggestion:

* 2 cups of spinach or tri-color rotini pasta, cooked, drained, and chilled
* 2 cups of spinach leaves
* 2 cups of button mushroom
* 1/3 of a cup of extra virgin olive oil
* 2 tablespoons lemon juice
* 1 lemon (left over from the juicing)
* 3 to 4 tablespoons of red or white wine vinegar
* 1 tablespoon of Dijon mustard
* 6 ounces of blue cheese
* 1/4 cup of honey-roasted pecans

Procedures

1. 1

  Shake or whisk together oil, vinegar, mustard, and lemon juice to form an emulsion.

2. 2

  Rinse, spin dry, and finely chop the spinach leaves. Saute until tender in olive oil, cooking spray, or use a nonstick pan. Squeeze with lemon from the fruit and lightly salt during the cooking process.

3. 3

  Brush dirt off of mushrooms. Slice thinly. Saute until brown. Drain thoroughly, combine with spinach. Add half of the salad dressing mixture.

4. 4

  Stir other half of the salad dressing into cold rotini pasta. Combine spinach, mushrooms, and pasta.

5. 5

  Chill for several hours, at least three to four. Top with blue cheese and pecans before serving.