Homemade Italian Minestrone Soup
A hearty Italian minestrone with vegetables, beans and pasta in a rich tomato broth for an easy family dinner.
Potato & Pea Curry
This potato and pea curry is a reliable weeknight dinner that still tastes like a slow-cooked favourite. Mustard and cumin seeds bloom in oil before onion, garlic, and ginger build a savoury base with tomato and ground spices. As the potatoes simmer, they absorb the sauce and become tender while the peas add sweetness and colour. Serve it with rice or naan for an easy, budget-friendly meal that reheats beautifully.
Method
15m30m45m
- Heat the oil in a large deep pan over medium heat. Add mustard and cumin seeds and cook for 30–45 seconds until they start to pop.
- Add the chopped onion and cook for 6–8 minutes until softened and lightly golden. Stir in garlic and ginger, then cook for 1 minute.
- Add turmeric, ground coriander, and chilli powder. Stir constantly for 30 seconds so the spices bloom without burning.
- Pour in the chopped tomatoes and 250 ml water. Bring to a gentle simmer and cook for 3–4 minutes.
- Add the potato chunks and salt. Cover and simmer for 18–20 minutes, stirring occasionally, until the potatoes are almost tender.
- Stir in the peas and cook uncovered for 4–5 minutes until peas are hot and potatoes are fully tender. Add a splash of water if the curry is too thick.
- Taste and adjust seasoning. Scatter with fresh coriander and serve hot with basmati rice, naan, or both.
Ingredients
- 2 tbsp Fresh coriander chopped, for garnish
- 3 cloves Garlic finely chopped
- 400 g can Chopped tomatoes
- 1 tsp Cumin seeds
- 0.5 tsp Chilli Powder adjust to taste
- 1 tsp Salt plus extra to taste
- 250 g Frozen Peas thawed
- 1 tsp Mustard Seeds
- 1 tsp Ground Turmeric
- 2 tsp Ground coriander
- 800 g Potatoes peeled and cut into 2 cm chunks
- 2 tsp Fresh Ginger grated
- 2 tbsp Vegetable Oil
- 1 large Onion finely chopped
Notes
For extra richness, finish with 2 tablespoons of plain yogurt off the heat.
If you like more heat, add a pinch of chilli flakes with the spices.
This curry keeps well for up to 3 days in the fridge and tastes even better the next day.
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