Finding the potato and pea curry recipe from The Essential Vegetarian Cookbook a tad bland and dry, we increased both the spice content and the liquid content (substituting broth and wine for water while we were at it). Hence, we arrived at the following toothsome recipe:- 6-8 medium potatoes, diced and pre-boiled
- 2 Tbsp mustard
- 2 onions, sliced
- 1 tsp each of: turmeric, cumin, garam masala, and chili garlic sauce
- 1+ cups broth
- 0.5 cups white wine
- 1/2-1 can of peas
The sequence: mustard, oil and onions, spices, potatoes. Simmer this for 20+ minutes, adding liquids (broth, wine, or just water) as necessary. When almost ready, stir in the peas and simmer some more. The original recipe also calls for 2 teaspoons of mustard seeds instead of mustard and additional spices: crushed garlic, grated ginger, and -- at the very end -- mint. The latter sounds like a particularly tasty addition.