How to Make Vegetable Curry

Ingredients

• 2½ tbsp sunflower oil
• 1 large onion, peeled, chopped
• 2 garlic cloves, peeled, finely chopped
• 1 tbsp fresh ginger, peeled, grated
• 1 red chilli, sliced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2½ tsp ground turmeric
• ½ tsp paprika
• a pinch of caster sugar
• 1 kg (2 lb 2 oz) new potatoes, halved
• 26 fl oz (750 ml) gluten-free vegetable stock
• 7 fl oz (200 ml) double cream
• 8 oz (225 g) frozen peas, thawed
• 1 lime juice
• a small handful of coriander, roughly torn
• salt and freshly ground black pepper

1. Heat the sunflower oil in a large saucepan set over a medium heat. Add the onion, garlic, ginger, chilli and a pinch of salt, sweating for 6-8 minutes until golden.
2. Stir in the spices and sugar and cook for about 1 minute until fragrant. Add the potatoes and cover with the stock, stirring well.
3. Bring to a simmer and cook steadily, partially covered, until the potatoes are tender to the tip of a knife, about 20-25 minutes.
4. Add the peas and cream, and return to a simmer, cooking for about 3 minutes until the peas are soft.
5. Season to taste with lime juice, salt and pepper. Stir in the coriander before ladling into bowls and serving.