Name: Sri Lankan potato and pea curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 medium potatoes (800g), chopped coarsely; 1/4 cup (60g) ghee (clarified butter); 1 medium brown onion (150g), sliced thinly; 4 clove garlic, chopped finely; 2 1/2 tablespoon finely chopped fresh ginger; 2 sprigs fresh curry leaves; 1 tablespoon curry powder; 1 1/2 teaspoon brown mustard seeds; 1/2 teaspoon ground turmeric; 2 fresh long green chillies, sliced thinly; 400 gram canned chickpeas (garbanzo beans), drained, rinsed; 1 cup (120g) frozen peas; 1/2 cup (125ml) water; 1/2 teaspoon finely grated lime rind; 1 teaspoon lime juice; 4 free-range eggs; 2 green onions (scallions), sliced thinly; 1 cup fresh coriander leaves

Ingredients

4 medium potatoes (800g), chopped coarsely

1/4 cup (60g) ghee (clarified butter)

1 medium brown onion (150g), sliced thinly

4 clove garlic, chopped finely

2 1/2 tablespoon finely chopped fresh ginger

2 sprigs fresh curry leaves

1 tablespoon curry powder

1 1/2 teaspoon brown mustard seeds

1/2 teaspoon ground turmeric

2 fresh long green chillies, sliced thinly

400 gram canned chickpeas (garbanzo beans), drained, rinsed

1 cup (120g) frozen peas

1/2 cup (125ml) water

1/2 teaspoon finely grated lime rind

1 teaspoon lime juice

4 free-range eggs

2 green onions (scallions), sliced thinly

1 cup fresh coriander leaves

Method

1.Place potatoes in a large saucepan with enough cold water to just cover; bring to the boil. Boil over medium heat for 15 minutes or until tender; drain.

2.Heat 2 tablespoons of the ghee in a large frying pan over medium heat; cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, curry leaves, curry powder, seeds, turmeric and half the chilli; cook, stirring, for 1 minute or until fragrant.

3.Add potatoes, chickpeas, peas and the water; bring to the boil. Reduce heat; simmer, for 3 minutes or until peas are tender. Stir in rind and juice; season to taste.

4.Heat remaining ghee in a large frying pan over medium-high heat; fry eggs for 2 minutes or until the whites are set.

5.Serve potato curry topped with fried egg, green onions, coriander and remaining chilli.

We used dutch cream potatoes.
Note

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Ingredients

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