cooking with nothing

Potato and pea curry

As I mentioned in my last post, I’m trying out food combining for my IBS. Even for those with digestive tracts of steel, food combining can help you get more vitamins and minerals out of what you’re eating (and there are far less strict versions than the one I’m following). The first week is taking a bit of adjusting, but I’ve made carrot, ginger and coriander soup (starch meal) and this delicious miso soup recipe from Veggie Num Num (protein meal). 

Last night’s meal was potato and pea curry, which I served without rice for me (I shouldn’t mix two starches in one meal) and with rice for the boyfriend.

Serves four

• 1 kg x potatoes, diced into 3-cm cubes
• 2 tsp x mustard seeds
• 2 TBSP x coconut oil
• 2 x onions, sliced
• 2 tsp x fresh ginger, grated
• 2 x garlic cloves, crushed
• 2 tsp x turmeric
• 1/2 tsp x chilli powder
• 2 tsp x ground cumin
• 2 tsp x garam masala
• 3/4 cup x water
• 3/4 cup x frozen peas
• 1/2 tsp x white pepper
• Sea salt, to season
• A bunch of fresh coriander, finely chopped 

Warm a lidded pot or wok on a medium heat and cook the mustard seeds until they start to pop. Add the coconut oil, onions, garlic and ginger and cook, stirring, until soft. Add the potatoes, turmeric, chilli powder and garam masala. Stir until the potatoes turn yellow (from the turmeric). Add water and simmer, covered, until the potatoes are just tender. Stir occasionally. This should take around 20 minutes. Add peas, white pepper and salt to season and stir to combine. Cook for a further 3-5 minutes until the peas are warmed through, the potatoes are completely cooked, and the liquid has reduced to a nice thick sauce. Sprinkle with fresh coriander and serve. 

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