Quick and easy potato and pea curry

Quick and easy potato and pea curry

Based on 7 ratings
In app
"Full of bright, zesty lime and creamy coconut, this one-pot potato and pea curry is perfect for spring. It strikes the perfect balance – light enough for the season, yet still delicious and satisfying. Increase the red pepper flakes for a spicier kick, or omit them entirely for a family friendly take. Swap out the greek yogurt for a dairy-free alternative, and enjoy this curry totally vegan. Using just a handful of simple ingredients, this dish is perfect for weeknights on a budget!"
Difficulty
Easy 👌
Preparation
40 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
½ kg
waxy potato
1 tsp
mustard seeds
250 ml
water
½ tsp
salt
½ tsp
pepper
150 g
frozen peas
2 tbsp
full-fat Greek yogurt (for serving)
fried onion (for serving)
oil (for frying)

Utensils

cutting board, knife, pot (large, with lid), cooking spoon, pot, sieve

Nutrition per serving

Cal833
Fat28 g
Protein20 g
Carb131 g
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  • Step 1/3

    Quarter or halve the potatoes depending on their size. Peel and dice onion and finely chop ginger. Zest, then juice half of your limes. Heat some oil over medium heat in a large pot, add onion and ginger and gently sauté until translucent. Add turmeric, cumin, mustard seeds, and red pepper flakes, and stir until fragrant for approx. 1–2 min.
    • ½ kg waxy potato
    • ½ onion
    • 6 g ginger
    • ½ lime
    • ½ tbsp ground turmeric
    • 1 tsp ground cumin
    • 1 tsp mustard seeds
    • ½ tsp chili flakes
    • oil (for frying)
    • cutting board
    • knife
    • pot (large, with lid)
    • cooking spoon

    Quarter or halve the potatoes depending on their size. Peel and dice onion and finely chop ginger. Zest, then juice half of your limes. Heat some oil over medium heat in a large pot, add onion and ginger and gently sauté until translucent. Add turmeric, cumin, mustard seeds, and red pepper flakes, and stir until fragrant for approx. 1–2 min.

  • Step 2/3

    Add coconut milk, water, lime zest and juice, salt and pepper. Stir in potatoes, cover and bring to a boil. Then turn the heat to low and simmer for approx. 20–25 min.
    • 200 ml coconut milk
    • 250 ml water
    • ½ tsp salt
    • ½ tsp pepper

    Add coconut milk, water, lime zest and juice, salt and pepper. Stir in potatoes, cover and bring to a boil. Then turn the heat to low and simmer for approx. 20–25 min.

  • Step 3/3

    Meanwhile, cook your rice according to package instructions. Once potatoes are soft, stir in peas, and taste to check your seasoning. Serve with rice, cilantro, fried onions, yogurt and lime wedges.
    • 160 g basmati rice
    • 150 g frozen peas
    • 4 g cilantro (for serving)
    • 2 tbsp full-fat Greek yogurt (for serving)
    • fried onion (for serving)
    • ½ lime
    • pot
    • sieve

    Meanwhile, cook your rice according to package instructions. Once potatoes are soft, stir in peas, and taste to check your seasoning. Serve with rice, cilantro, fried onions, yogurt and lime wedges.

  • Enjoy your meal!

    Quick and easy potato and pea curry
FAQ

Waxy potatoes work well in this curry, as they hold their shape and structure when cooking. Look for smaller varieties like new potatoes or kipfler, which only need to be halved or quartered for this fulfilling curry.

How-To Videos

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How to cook basmati rice

how-to-cut-an-onion

How to cut an onion

how-to-prepare-turmeric

How to prepare turmeric

how-to-peel-ginger

How to peel ginger

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