Jono & Jules do food & wine

We’ve cooked pretty much everything from scratch since lockdown but tonight we treated ourselves to a naan bread from the local takeaway. Every evening they fire up the tandoor and we get the most delicious smells in our back garden. This is an easy curry which is perfect for a weeknight.

Wine Suggestion: a local Lager was our choice tonight, from the White Gypsey Brewery in Tipperary. Their Munich Lager is light and fresh but with a real character and personality.

Pea & new potato curry – serves 4

• 1 tbsp vegetable oil
• 2 onions, sliced
• 3 red chillies, deseeded and finely sliced
• a thumb-sized piece of ginger, roughly chopped
• 2 tsp cumin seeds
• 1tsp Madras curry powder
• ½ tsp turmeric
• 750g new potatoes, halved or quartered
• juice of 1 lime
• 500ml natural yoghurt, full-fat so less likely to split
• a small bunch of coriander, stalks and leaves finely chopped, but kept separate
• 200-300ml veg stock
• 300g frozen peas
• lime wedges and naan breads, to serve

Before you start, put the potatoes in a pan and cover with water. Bring to the boil and simmer for about 5 minutes or until slightly tender – they’ll continue to cook in the curry. Drain and set aside.

Heat the oil in a large, deep frying pan. Add the onions and cook for 10-15 minutes over a gentle heat. Add the chillies, ginger and spices, and cook for a few minutes, then stir in the potatoes and lime juice and stir to coat in the spices.

Add the yoghurt, coriander stalks and stock. Simmer gently for 35-40 minutes or until the potatoes are soft and the sauce reduced (we put the lid on for a few minutes at the end as the sauce was reduced enough). Keep the temperature low as the yoghurt can easily split. Stir through the peas and cook for another 5 minutes.

Serve with the coriander leaves sprinkled over and lime wedges and naan breads on the side.

(Original recipe from BBC Good Food)