This tamarind, potato and pea curry is my take on the classic Indian curry Aloo Dum. It is a little spicy, a little creamy and a whole lot of delicious. Serve with yellow rice or naan bread for an aromatic lunch or dinner.
Ingredients 4 medium potatoes
1 cup of peas
1 cup of cherry tomatoes
1 inch of ginger
3 garlic cloves
1 tsp mustard seeds
1 tbsp tamarind paste
1 cup of water
1 cup of plain yogurt or coconut cream
1 tsp stock
1 tsp chilli flakes
5 cardamon pods
1 tsp of garam masala
Chop the onion and garlic and add them to a large pot with all the spices and enough water or oil to fry. Once aromatic add the tamarind paste and stir.
Peal and chop the potatoes into large pieces, about 2 bite pieces. Add them to the pot and stir.
Add the stock to the pot and enough water to cover the potatoes. Bring to the boil then reduce to a simmer and let bubble away.
Once the potatoes are cooked and the liquid is reduced put your rice on to cook.
Add the yogurt (or coconut cream) and cherry tomatoes and stir. Once the rice is cooked throw the pea's into the pot with the curry and stir.
Serve the curry hot over rice, naan bread or poppadoms and garnish with toasted cashews and coriander.
To remove cardamon seeds from the pod simply cut open like you would a vanilla bean and let the seeds fall out.