Preparation
- Cut the potatoes into 2cm chunks. Heat one tablespoon of the oil in a large frying pan and fry the potatoes for 20-25 minutes over a medium heat, turning regularly, until golden and tender. Remove from the pan and set aside.
- Heat the remaining oil in the frying pan. Slice the onion and fry for 5-6 minutes, until soft. Add the garam masala and cook for a further minute, then add the tinned tomatoes. Half fill the empty tin with water and add to the pan. Simmer for 3-4 minutes, covered.
- Drain the butter beans and add to the pan, along with the peas. Simmer for another 3-4 minutes, covered, until the beans are warmed through and the peas cooked. Stir the potatoes back into the tomato mix and season well. Serve.
Hearty, filling and chock-full of warming spice, this easy veggie curry is an absolute winner.