Cooks In
Cooking Time 30 mins


450g Scotty Brand potatoes, peeled and cubed
1 tbsp olive oil
½ tsp cumin seeds
½ tsp mustard seeds
1 onion, finely chopped
1 small red chilli, deseeded and finely sliced
1 tsp garlic and ginger paste
1 tsp curry powder
½ tsp powdered turmeric
150ml vegetable stock
1 cup coconut milk
½ lime, juiced
Small bunch coriander, finely chopped
150g Scotty Brand Scottish Garden Peas (frozen)
Salt and pepper to taste


  1. Heat oil over medium heat. Add cumin and mustard seeds and cook for 1 to 2 minutes. Add onion, garlic and ginger paste, curry powder, and turmeric. Stir and sauté or a few minutes until onion is softened.

  2. Add the potatoes and vegetable stock, and cook for 10 minutes.

  3. Add coconut milk, salt and pepper, and stir well. Cook for 15 minutes or until potatoes are cooked.

  4. Add peas, coriander, and lime juice. Cook for a few minutes. Check the salt to taste and adjust accordingly. Serve with rice or naan bread, and top with fresh coriander.

This recipe was created & photographed by Glasgow Food Delicious 


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