Green Pea, Naengi and Potato Curry
Warm curry spices simmered with canned green peas, naengi and potato make for a hearty curry to serve over rice and top with a cilantro yogurt sauce.
Green Pea, Naengi and Potato Curry
Serves 5 - 6
Recently, we were given a 3kg can of green peas. Food snob Corinn said, who in the world buys canned peas and second, can you buy peas in a can? Turns out, peas in a can is a thing. I’ve only ever known about frozen peas so this was completely new to me. I also learned that canned peas in America are usually sweet peas though you can also buy green peas. I was surprised to find that the green peas are more mature, less sweet, starchier and have a firmer texture which is nice for the curry. That being said, you can use sweet peas in this recipe if desired. I will fully endorse canned green peas from now on. They are delicious!
This curry takes about 40 minutes from start to finish. It is sweet, earthy, and warming. The yogurt sauce with cilantro adds the perfect tang and freshness to the curry to make each bite perfectly balanced.
“Recipe Tips:
*1. Naengi in English is called shepherd’s purse. You can find it frozen at Asian grocery stores in the States. Measure the naengi frozen, defrost and chop before using. I used naengi that I cleaned, blanched and froze this spring. Because i processed my own naengi, I left the root which is edible. You can see these pieces in the pictures. Frozen shepherd’s purse usually does not have roots. If you cannot find naengi, add another potato to the curry.
**2. Substitute the mushroom bullion for mushroom powder or your favorite bullion. Alternatively, you can bring 650 ml (3.25 c) water to a boil and rehydrate 4 medium dried shiitake mushrooms in the water. Cool to room temp, chop the mushrooms and add the curry. Use the mushroom broth in place of the water.”
Ingredients
Base
3 T vegetable oil
620g (3 medium) onions, sliced thinly with the grain
Aromatics
14g (1 T) butter
20g (4 t) ginger, minced
8 garlic cloves, minced
3 cheongyang or serrano chilis, minced
2 bay leaves
Curry Powder
1 T ground coriander
2 t kosher salt
2 t garam masala
1.5 t ground cumin
1 t ground black pepper
0.75 t ground turmeric
0.50 t sancho pepper or ground Sichuan pepper
1/8 t ground clove
Yogurt Sauce
160g (0.50 c) plain Greek yogurt
4 T cilantro, stems and leaves chopped
2 garlic cloves, grated
0.25 t kosher salt
Finishing
3 T soy sauce
1 T mirin
600ml (3 c) water
*1 mushroom bullion packet (about 2 t)
728g (3 large) potatoes, peeled and cut into 0.50in pieces
1,125g (3-15 oz cans) green peas, drained
**200g (1.5 heaped cup) naengi, chopped
Recipe Know-how
1. In a large pot on medium-high, heat the oil.
Add the onions and cook stirring occasionally for 10 – 15 minutes or until golden brown.
Continue on to Step 2 while the onions brown.
Reduce the heat to medium if the onions begin to burn.
2. In a small bowl combine the curry powder ingredients mixing well. Set aside.
In a medium bowl, combine the yogurt sauce ingredients mixing well.
Taste and adjust seasoning as desired.
Keep refrigerated until needed.
3. Add the aromatics to the pot and cook for 30 seconds.
Add the curry powder and cook for 45 seconds longer, stirring continually.
Deglaze the pot with the soy sauce and mirin, scrapping the bottom well.
Add the water, bullion and potatoes.
Cover and bring to a boil.
Reduce to a simmer and cook for 15 minutes.
Add the peas and naengi and return to a simmer.
Simmer stirring occasionally for 10 – 15 minutes longer or until the potatoes are cooked through.
Overcooking the naengi in combination with the potatoes will thicken the curry, be sure to stir to prevent burning.
Add additional water 50ml (0.25 c) at a time if necessary to achieve your desired thickness.
Taste and adjust seasoning as desired.
If you have time, at this point it is nice to let the curry sit covered, off heat for 30 – 45 minutes and reheat right before serving.
4. Serve over rice topped with the yogurt sauce.
