Onion & potato curry

This is a perfect vegetarian dish packed with flavour. It's a delicious mid-week meal for vegetarians or those looking to eat less meat, or include as part of an Indian banquet.

• Preparation: 15 mins
• Cooking: 25 mins
• Serves: 4

What you need:

• 1 1/2 tsp coriander seeds
• 1/2 tsp fennel seeds
• 1/2 tsp mustard seeds
• 1 tbsp sunflower oil
• 2 sticks of cinnamon
• 3 garlic cloves, crushed
• 5 dried curry leaves
• 1 green chillies, seeds removed and chopped
• 2 British brown onions, peeled and roughly sliced
• 2-3 tbsp coriander, chopped
• 5 medium-sized new potatoes cut into chunks
• 10 ripe vine tomatoes
• 250ml water
• 150g frozen peas
• Approx. 3 tbsp thick, plain yoghurt

What you do:

1. Place the coriander seeds, fennel seeds and mustard seeds in a dry pan and heat gently until they are lightly roasted and aromatic. Pour into a pestle and mortar and ground.
2. Pour the oil into a large, heavy-based pan, place over a medium heat and add the crushed spices, cinnamon, garlic, curry leaves and chilli, a pinch of salt and cook for two to three minutes. Add the onion, turn the heat down low and cook for 15 minutes or until the onions are soft and beginning to take on a golden brown colour.
3. Add the potatoes, tomatoes and water then cover and cook for 20 minutes, or until the potatoes are tender.
4. Add the peas and cook for a further 15 minutes. Stir in the yoghurt and coriander leaves then season and serve with warmed naan bread.

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