Since returning from Singapore I've been going through an Indian curry sort of phase, which is handy as the weather has cooled rapidly and we're moving in to the end of Autumn.
1 shallot (chopped finely)
teaspoon of coriander seeds
half teaspoon of cumin
3 potatoes (peeled and diced)
cup or so of peas
1 star anise
half teaspoon red chilli powder
half teaspoon of garam masala (this recipe is only gluten-free if you make your own garam masala. if you use store-bought, you will find it often contains wheat)
one and a half (or so) cups of stock
Fry shallot, coriander and cumin in a tiny amount of oil. Add potatoes, cover in mixture, and add star anise. Fry for a bit, add stock (enough to half cover potatoes), leave to simmer on low, covered, for ten minutes. After ten minutes, add peas, chilli powder and garam masala, add more stock or water if necessary.
If you're using frozen peas, defrost by soaking in warm water for a couple of minutes first, then drain before adding to the pot.
After five to ten minutes, remove from heat and leave to soak up stock.
This dish takes about half an hour (or longer, if you're not so good at chopping).