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Pea and Potato Curry

This pea and potato curry combines the sweetness of peas with earthy potatoes in a rich coconut milk sauce, cooked through sautéing and simmering. The dish has a comforting, hearty texture with a vibrant, colorful appearance, finished with a subtle spice aroma. It’s quick to prepare and perfect for a satisfying weeknight meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable or coconut oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 1 tbsp curry powder
  • 1/2 tsp turmeric
  • 2 medium potatoes waxy, peeled and diced
  • 400 ml coconut milk full-fat preferred
  • 200 ml water or broth
  • 150 g frozen peas
  • to taste salt and pepper
  • optional fresh cilantro for garnish

Equipment

  • Large saucepan
  • Knife and chopping board
  • Wooden spoon
  • Measuring Cups

Method
 

  1. Heat the oil in a large saucepan over medium heat until shimmering and fragrant.
  2. Add the chopped onion and cook, stirring occasionally, until it turns golden and soft, about 5 minutes.
  3. Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant and slightly bubbling.
  4. Add the curry powder and turmeric, stirring well to coat the onions evenly. Cook for 1 minute until the spices bloom and fill the air with warm aroma.
  5. Toss in the diced potatoes and stir to coat them with the spiced oil. Cook for about 5 minutes, stirring often, until they start to soften and turn a little golden.
  6. Pour in the coconut milk and water or broth, stirring to combine. Bring the mixture to a gentle simmer and cook uncovered for 10-15 minutes, until the potatoes are tender and the sauce has thickened.
  7. Add the frozen peas, stirring gently, and cook for another 3-4 minutes until they are heated through and vibrant green.
  8. Season the curry with salt and pepper to taste. If the sauce is too thick, stir in a splash of water to loosen it slightly.
  9. Remove from heat and let it sit for a couple of minutes. Garnish with chopped cilantro if desired, then serve hot over rice or with flatbread.

Notes

For extra flavor, toast the spices in oil before adding the onions. Feel free to swap in sweet potatoes for a sweeter variation. Add a squeeze of lemon at the end for brightness.