Vegetarian Curry with Peas and Potatoes

Ingredients

• 800 g peas (fresh)
• 600 g waxy potatoes
• 1 untreated orange
• 1 Spring onion
• 1 onion
• 40 g ginger
• 2 Garlic cloves
• 1 red chili pepper
• 1 tbsp Rapeseed Oil
• 1 tbsp curry powder
• 600 ml Coconut Milk
• 400 ml Vegetable broth
• 1 Lime (juice)
• 2 tbsp freshly chopped coriander leaves
• Salt
• Cayenne pepper

Instructions

1. 1.

   Peel the fresh peas from their pods. Peel and cube the potatoes into bite-sized pieces. Wash the orange, dry it, and slice half of its peel thinly. Squeeze out the fruit juice. Clean the spring onion, trim it, and cut the green part into thin strips. Finely chop the white part of the spring onion. Peel and finely dice the onion, ginger, and garlic. Rinse the chili and slice it into thin rings. Heat the oil in a large pot over high heat and sauté the white spring onion, diced onion, ginger, and garlic until fragrant. Add the chili and sprinkle with curry powder. Cook for 1-2 minutes until aromatic. Deglaze with coconut milk and broth. Add the potatoes, orange peel, and juice, then simmer for about 15 minutes. Stir in the peas and continue to simmer for another 5 minutes.

2. 2.

   Add a splash of lime juice, the coriander leaves, and spring onion strips. Season with salt, cayenne pepper, and additional lime juice. Serve with naan bread.