Jack Stein served up a tasty pea and potato curry on Steph’s Packed Lunch.

The ingredients for the potatoes are: 1kg potatoes, peeled and cut into 3cm chunks, 4tbsp vegetable oil and 1tsp ground turmeric.

For the sauce: 3tbsp vegetable oil, 2 Indian bay leaves, optional, ¼ tsp asafoetida, 1 medium onion, peeled and very finely chopped, 6 garlic cloves, peeled and finely crushed, 5cm fresh root ginger, finely grated, 1tsp chilli powder, 1tsp ground cumin, 1tsp ground coriander. ½ tsp amchur (dried mango powder), ½ tsp ground turmeric, ½ tsp salt, 200g tomato passata, 2 green chillies, sliced lengthways into thin strips, with or without seeds according to preference,
150g frozen peas, 1tsp garam masala and a handful chopped coriander leaves, to finish.

See recipes by Jack in his book titled: Jack Stein’s World on a Plate: Local produce, world flavours, exciting food available from Amazon now.