Potato and pea rogan josh-style curry

Method

1. This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Scrub the potatoes and cut them into 3 cm chunks, skin on. Chop the onion, crush the garlic, and peel and grate the ginger.
2. Put the potatoes, onion, garlic, ginger, chopped tomatoes, tomato purée, garam masala, cumin, smoked paprika and chilli flakes in the slow cooker with 100 ml of water. Stir well.
3. Put the lid on and leave it on. Cook on low for 7 to 8 hours or on high for 4 hours, until the potatoes are tender.
4. About 25 minutes before you want to eat, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered.
5. For the last 20 to 30 minutes, stir in the frozen peas. Just before serving, stir in the coconut yogurt and season with salt and pepper.
6. Serve over the rice.

Tip Stir the coconut yogurt in off the heat so it does not split. Frozen peas go in at the end and need only a few minutes.

Photo made with AI.

From Nosha · nosha.app