Korma Potato and Peas

30g gee or unsalted butter
1 brown onion, diced
2.5cm piece of ginger, peeled and grated on microplane
1 tsp cumin seeds (whole)
1 tsp tumeric powder
1/2 tsp garam masala
1 clove garlic, crushed
500g potatoes (white or red jacket potatoes, or baby potatoes, or kipfler potatoes washed). Chop potatoes into 5cm pieces.
1 370g can cocount cream
1/2 tsp chicken stock
2 tsp korma paste or to taste
1/2 cup frozen peas
1/2 toasted slivered almonds
handful of fresh mint and coriander leaves, washed and very finely chopped

Fry onion in gee or butter for 5 minutes in a frying pan on medium high heat.

Add ginger, cumin seeds, turmeric and garam masala. Fry for 1 minute until aromatic.

Add garlic and potato and fry for 5 minutes, stirring regularly.

Add korma paste and stir.

Add coconut cream and chicken stock powder, stir until combined.

Reduce heat to medium.

Stir regularly, to prevent the curry from burning. It may take longer than 10 minutes for the potato cook. If so, Add 1/4 cup water at a time, stir regularly. Until the potato is cooked. You might also find it useful to place the lid on the frying pan to speed up the cooking time for the potato.

Once the potato is cooked, add peas, stir to combined and cook for 1-2 minutes.

Add almonds and herbs.

Serve with naan, rice and papadams.

Try this with cauliflower, add washed florets after potatoes have half cooked and softened a bit. Then cover and hard simmer until potato and cauliflower are cooked. You may need to add more water.