Potato & pea curry (aloo matar)

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Potato800 g (≈ 4 potatos) (200 g (≈ 1 potato))
• Frozen peas320 g (80 g)
• Canned chopped tomatoes400 g (100 g)
• Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
• Garlic (bulb)20 g (≈ 0.5 bulb) (5 g)
• Fresh ginger20 g (5 g)
• Curry powder16 g (4 g)
• Ground turmeric4 g (1 g)
• Sunflower / vegetable oil40 g (10 g)
• White rice (long grain)280 g (70 g)

Method

1. Fry onion, garlic, ginger and spices.
2. Add diced potato, tomatoes and 100 ml water per serving; simmer 15 minutes.
3. Add peas for 5 minutes; serve with rice.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Stow the main ingredients in the fridge.
• Contains: Celery, Mustard — always check the labels of what you buy.