Potato and Pea Curry Recipe

Introduction

This Potato and Pea Curry is a comforting and flavorful dish perfect for a simple weeknight meal. Creamy coconut milk combines with warming spices to create a rich sauce that coats tender potatoes and sweet peas beautifully.

Ingredients

• 2 large potatoes, diced
• 1 cup frozen peas
• 1 can (14 oz) coconut milk
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Step 1: In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent.
2. Step 2: Add the minced garlic and sauté for another minute until fragrant.
3. Step 3: Stir in the curry powder and cumin, cooking for an additional minute to release the spices’ aromas.
4. Step 4: Add the diced potatoes and coconut milk to the skillet. Bring the mixture to a simmer, then cover and cook for about 15 minutes or until the potatoes are tender.
5. Step 5: Stir in the frozen peas and cook uncovered for an additional 5 minutes.
6. Step 6: Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Tips & Variations

• For extra depth, toast the curry powder and cumin in the dry skillet before adding oil and onions.
• Swap frozen peas for fresh peas or add a handful of spinach for added greens.
• Serve with steamed rice or warm naan to make it a complete meal.
• Add a pinch of chili flakes for some heat if you like your curry spicy.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes work well and add a natural sweetness that complements the spices and coconut milk.

Is this curry vegan?

Yes, this recipe is naturally vegan since it uses coconut milk and no animal products.

Potato and Pea Curry Recipe

Print Recipe

★★★★★

4.9 from 57 reviews

A comforting and flavorful Potato and Pea Curry made with tender potatoes simmered in a rich coconut milk base, infused with aromatic spices, and finished with fresh cilantro. This easy one-pan dish is perfect for a cozy weeknight meal.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 large potatoes, diced
• 1 medium onion, chopped
• 1 cup frozen peas
• Fresh cilantro for garnish

Spices and Seasoning

• 1 tablespoon curry powder
• 1 teaspoon cumin
• Salt and pepper to taste

Other Ingredients

• 1 can (14 oz) coconut milk
• 2 cloves garlic, minced
• 1 tablespoon oil (vegetable or olive oil)

Instructions

1. Heat the Oil: In a large skillet, heat a tablespoon of oil over medium heat to prepare for sautéing the aromatics.
2. Sauté Onions: Add the chopped onion and cook until translucent, about 5 minutes, to develop sweetness and depth of flavor.
3. Add Garlic: Stir in the minced garlic and sauté for another minute until fragrant, enhancing the curry’s aroma.
4. Add Spices: Mix in the curry powder and cumin, cooking for an additional minute to toast the spices and release their flavors.
5. Simmer Potatoes: Add the diced potatoes and pour in the coconut milk. Bring the mixture to a simmer, then cover and cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
6. Add Peas: Stir in the frozen peas and cook uncovered for an additional 5 minutes to heat through and maintain their vibrant color.
7. Season and Garnish: Season with salt and pepper to taste. Remove from heat and garnish with fresh cilantro before serving to add freshness and color.

Notes

• You can substitute fresh peas if available, adding them during the last 5 minutes of cooking.
• Adjust the spice level by adding chili powder or fresh chilies if desired.
• This curry pairs well with rice, naan, or flatbreads for a complete meal.
• For a thicker curry, reduce the amount of coconut milk or simmer uncovered for a few minutes after cooking.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Potato curry, pea curry, coconut milk curry, vegetarian Indian curry, easy curry recipe, one-pan curry