Burmese Potato and Pea Curry

Ingredients

• about 680 g Potatoes
• 1 cup Frozen peas
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1/2 tsp Cumin
• 1/2 tsp Coriander
• 1 can Coconut milk
• 1/2 cup Vegetable broth
• 2 tbsp Vegetable oil
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat vegetable oil in a large pot over medium heat.
2. 2Add diced onion and cook until softened, about 5 minutes.
3. 3Add minced garlic and ginger and cook for another minute until fragrant.
4. 4Add cubed potatoes and cook for 5 minutes, stirring occasionally.
5. 5Stir in turmeric powder, chili powder, cumin, and coriander.
6. 6Add coconut milk and vegetable broth. Bring to a simmer and cook for 20 minutes, or until potatoes are tender.
7. 7Stir in frozen peas and cook for another 5 minutes.
8. 8Garnish with chopped cilantro before serving.

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