boil the potatoes and set aside.

Heat a dash of olive oil in a saucepan. Add the chopped garlic and onion. Heat for 2 minutes. Add the chopped tomato, chillies, curry paste (my chicken curry recipe contains the recipe for a basic curry paste, or for convienience a jar of Pataks or Sharwoods curry paste, I use Rogan Josh or Jalfrezi, its concentrated so a tbsp is all that is usually needed). Add the peas, wholegrain mustard and tomato puree also and simmer for 5 minutes on high.

Add the potatoes, stir well and simmer on low for a further 5 minutes. Garnish with fresh coriander. Serve!