( SERVES 2 )
A very simple and delicious Indian potato and pea curry with added sweetcorn - all in one pot. Coriander seeds could be a substitute for fenugreek.
- Place the onion in a medium saucepan. Add the potatoes, spices, salt, curry powder, lemon juice, tomato paste and water. Cover and simmer until the potato is almost tender, about 20 minutes.
- Add the peas and corn and heat through. Stir in the cream and gently warm through.
- Great topped with fresh herbs such as Vietnamese mint, coriander or parsley.