Coarse-skinned, long, oval baking potatoes are starchy and absorb flavours well — perfect for this tasty dish.
- Portion size 6 servings
- 4 baking potato (2 lb/1 kg)
- 2 onion sliced
- 2 tablespoons butter
- 2 teaspoons curry powder
- 1 can stewed tomatoes
- 2 cups frozen peas
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1 pinch pepper
Peel potatoes; cut into bite-size chunks. In 12-cup (3 L) casserole, combine potatoes, onions and butter; microwave, uncovered, at High for 4 minutes, stirring twice.
Stir in curry powder to coat well; microwave, uncovered, at High for 2 minutes.
Stir in tomatoes; cover and microwave at High for 13 to 17 minutes or until potatoes are tender, stirring every 3 minutes.
Add peas; cover and microwave at High for 1 minute or until heated through. Let stand for 5 minutes.
Sprinkle with parsley, salt and pepper.