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

Sri Lankan potato and pea curry

Feed the family with this delicious, wholesome Sri Lankan potato and pea curry from The Australian Women's Weekly's 'Almost Vegetarian' cookbook.

Serves 4

Prep

15M

Cook

30M

Total

45M

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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