A good side dish, easy to prepare, with peas adding that promise of spring. Any number of frozen or fresh vegetables could be used in place of or in addition to the peas: corn, green beans, carrots. If using fresh, you’ll probably want to cook them with the potatoes to ensure they become tender.
3 T butter or vegetable oil
1 T peeled, finely minced fresh ginger, or 1/2 t powdered ginger
2 T curry powder, or to taste
1/4 t crushed red pepper flakes
2 – 3 T tomato paste, or 2 T ketchup
1 1/2 c water, broth, or stock
1 1/2 lbs potatoes, (peeled) and chopped into cubes or sticks, or sliced
2 c frozen peas
1. In a large, lidded skillet or saucepan, melt the butter or heat the oil. Add the ginger, curry powder, and red pepper flakes. Sauté, stirring, for a minute until curry is fragrant.
2. Add the tomato paste and liquid. Stir until the tomato paste is blended in. Bring to the boil. Add the potatoes, return to the boil, lower heat, cover, and simmer until the potatoes are tender, about 15 minutes, but depending more on the size of the potato pieces.
3. Add the frozen peas and cook for a few minutes longer, until the peas are just tender, or to your preference. Serve immediately.