Sweet potato and sugar snap peas curry

This is the perfect early summer dish from my mum's side of the family.  It is delicately spiced and combines new potatoes, sugar snap peas and sweet potatoes in a fabulous vegetable medley.  My auntie's family all go crazy for it at this time of the year and so I thought I would share it with you so that you could see what all the fuss is about.



Serves 2-3 as a main course

Ingredients

• 1 tablespoon light tasting vegetable oil
• 2 teaspoons ajwain seeds
• A pinch asafoetida (optional)
• A pinch bicarbonate of soda
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric
• 3 red chillies
• 500 grams new potatoes
• 1 large sweet potato - peeled and chopped into bite sized chunks
• 150 grams sugar snap peas
• 1 tablespoon water

Method

1. In a large pan heat the vegetable oil.
2. Add the ajwain seeds and let them cook for a minute or two.
3. Now add the asafoetida, bicarbonate of soda, salt and turmeric and whole red chillies (don't chop them) and stir well.
4. Using a sharp knife slice the potatoes in four from the top to 2/3 of the way down.  This is so that the flavours of the spices penetrate the potatoes during the cooking process.
5. Add the potatoes, sweet potato, peas and water and stir well.
6. Place a lid on the pan and cook on a low heat stirring occasionally to prevent sticking.  The dish is ready when the potatoes and sweet potatoes are fully cooked - in the region of 40 minutes.
7. Serve immediately.