16 ounces of green peas
2 cups of sliced potatoes
1 chopped medium tomato (optional)
1 small onion finely sliced
2 tablespoons of vegetable oil or unsalted butter
1/2 tablespoon of crushed ginger
1/2 tablespoon of crushed garlic
1 tablespoon of salt
curry to taste
1 cup of water
Finely chopped chilies if desired
serves 4 – 6 people
Heat a non-stick pan under medium-high heat. Add oil or unsalted butter and let it get hot. Add onions, stir, cover, and saute for 1 minute until onions become slightly golden brown. Add garlic, ginger, (chilies), 2 tablespoons of water, curry spice mix, stir, cover and saute for 2 minutes. Stir occasionally. Add peas, potatoes, (tomatoes), salt, rest of water, mix well, cover. Simmer for 5 minutes. Stir occasionally. Lower heat to medium-low. Simmer for 5 – 10 minutes until tender and you have your desired amount of sauce. The curry is now cooked. Turn off heat. Serve curry on bed of rice.