Potato curry with peas and mushrooms

Combine the onion, garlic, ginger and 3 tbsp water in a food processor or blender and process to make a purée.

Heat the oil in a large frying pan over a medium heat. Add the onion purée and cook for 5 minutes or until the liquid has evaporated. Add the mushrooms to the pan and cook for 3 minutes, stirring frequently, until just tender.

Stir in the curry powder. Add the potatoes and salt to the pan and stir so that the potatoes are well coated with the spice mixture. Add 250ml water and bring to the boil. Reduce to a simmer, cover and cook for 15 minutes or until the potatoes are tender.

Stir in the peas and cook for 2 minutes until heated through. Remove from the heat, stir in the yoghurt and serve immediately.