A tangy pea, potato and coconut curry, and a soupy, spicy delight from northern India – and both meat-free
T
he sweetness of fresh green peas works so well with Indian curries and spices, and June is the month to make the most of them, because they’re now at their peak. Even the empty pods have so much flavour and sweetness, which makes them perfect for a quick salad on the side (toss thinly sliced raw, blanched or even griddled pods with chopped tomato, sliced onion and coriander, drizzle over some fresh mint raita and sprinkle with chaat masala). Blanch the fresh peas without any seasoning before you make the curry, then add them to the simmering gravy near the end. You can swap them for frozen peas, too, if you like.
AKA Maharashtrian ambat vatana rassa, this is a family recipe from our home in Mumbai. Traditionally, we use kokum, or dried wild mangosteen, to impart a sour, tangy flavour and a hint of colour, but you could use tamarind instead – the curry should be tart and tangy, so add to taste and according to the quality of your tamarind paste (the one I use is a pretty weak one, so I needed two tablespoons). We usually serve this with a buttery spiced ghee rice.
Prep 10 min
