Spicy Potato and Pea Curry

• 14 cup vegetable oil
• 1 teaspoon cumin seed
• 2 large onions, thinly sliced
• 12 teaspoon ground turmeric
• 2 small red chilies (fresh)
• 1 teaspoon ground coriander
• 750 g kipfler potatoes, washed and halved length-ways
• 700 g firm ripe tomatoes, peeled, seeded and coarsely chopped
• 1 teaspoon sea salt
• 125 g peas, thawed if frozen (1 cup)
• 14 cup coriander leaves, chopped (cilantro) (optional)

1. Heat 2 teaspoons vegetable oil in a large, deep non-stick frying pan.
2. Add cumin seeds and stir over medium heat until fragrant.
3. Add remaining oil and onions to pan, cook over medium heat for 10 - 15 mins or until onions are light brown.
4. Add turmeric, chillies & coriander and stir for 2 minutes or until fragrant.
5. Add potatoes, tomatoes and salt and mix well.
6. Cook, covered, over low heat for 25 mins, stirring frequently to prevent mixture from sticking to base of pan.
7. Add peas and cook for another 3 minutes or until just heated through.
8. Stir in coriander (if using) and serve immediately with a rice dish of your choice.

vegetable oil, cumin, onions, ground turmeric, red chilies, ground coriander, kipfler potatoes, firm ripe tomatoes, salt, peas, coriander leaves

Taken from www.food.com/recipe/spicy-potato-and-pea-curry-414152 (may not work)