Gunpowder potato & pea curry
Prep
2 mins
Cook
40 mins
Servings
2
Difficulty
Medium
This is one of my favourite quick weeknight dinners because it comes together in under 45 minutes with minimal fuss. The gunpowder potatoes hold their shape beautifully while soaking up all those fragrant coriander flavours, and the creamy coconut milk makes everything feel indulgent without being heavy. Fresh peas add a lovely sweetness and boost of fibre that keeps me satisfied. Best of all, the ingredients are budget friendly and easy to find, making this an absolute go to when I need something nourishing and delicious on the table fast.
Ella x
Ingredients
- 400 gramsgunpowder potatoes(pack gunpowder baby potatoes)
- 25 gramscoriander
- 400 mlscoconut milk
- 180 gramspopped petits pois
Detail level
Instructions
- 1
Preheat the oven to 190ºC, gas mark 5. Tip the potatoes into a small roasting tin, and add the finely chopped stalks of ½ the coriander pack.
- 2
Shake the coconut milk can before opening, then pour around the potatoes and season. Cook for 30 minutes, stirring occasionally to mingle the spices into the coconut milk.
- 3
Stir in the peas and cook for 10 minutes more until the peas are piping hot and the potatoes soft. Crush some potatoes to soak up some of the sauce, if liked.
- 4
Top with plenty of coriander leaves to serve. Great with flatbread or rice.
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