POTATO AND PEA CURRY
This Potato and Pea Curry is a comforting and plant-based dish brimming with aromatic spices and wholesome ingredients. Featuring tender potatoes, green peas, onion, garlic, a blend of curry powder and turmeric, it’s a one-pot wonder that’s simple and satisfying. Ideal for a quick dinner or a leisurely lunch, this vegan-friendly recipe brings a touch of Indian cuisine to your table with ease. The combination of potatoes and peas creates a hearty texture, while the fragrant spices fill your kitchen with inviting aromas. Enjoy it with rice or warm flatbread for a complete meal that’s both nourishing and delicious.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Indian
PREPARATION/TECHNIQUES
One-Pot Wonders, Sauté, Simmer
OCCASION/HOLIDAY
Ramadan
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Wheat/Gluten-Free, High Fibre, Low Fat
DISH TYPE
Soup / Stew
INGREDIENTS
The ingredients required for Potato and Pea Curry are listed below:
- ½ cup diced potatoes
- ¼ cup green peas
- ½ onion, chopped
- 1 clove garlic, minced
- ½ tsp curry powder
- ¼ tsp turmeric
- 1 tsp olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 162 kcal
- Fat: 5 g
- Saturated Fat: 0.7 g
- Carbohydrate: 26.2 g
- Sugar: 5.4 g
- Sodium: 10.1 mg
- Fiber: 5.5 g
- Protein: 4.6 g
- Calcium: 44.4 mg
- Iron: 2 mg
- Potassium: 537.8 mg
PREPARATION
These steps are followed for the preparation of Potato and Pea Curry:
- Heat Olive Oil: Warm the olive oil in a saucepan over medium heat.
- Sauté Onion: Add the chopped onion and sauté until translucent, about 5 minutes.
- Add Spices: Stir in the minced garlic, curry powder and turmeric. Cook for 1 minute until fragrant.
- Combine Vegetables: Add the diced potatoes and green peas; stir well to coat with the spices.
- Add Water: Pour in enough water to cover the vegetables (about ½ to 1 cup).
- Simmer: Bring to a gentle boil, then reduce the heat and simmer uncovered for 15 to 20 minutes, until the potatoes are tender and the curry has thickened.
- Season: Adjust with salt to taste.
- Serve: Serve hot, accompanied by rice or naan, if desired.
PREP TIME
5 minutes
COOKING TIME
20 minutes
TIPS
These tips can help you make a better Potato and Pea Curry:
- Dice Potatoes Evenly: Cut the potatoes into small, even-sized pieces to ensure they cook quickly and evenly.
- Simmer For Thickness: Let the curry simmer for a longer period to achieve a thicker consistency.
- Add Citrus Brightness: A squeeze of lemon juice before serving enhances the flavours.
- Use Frozen Peas: If fresh peas aren’t available, frozen ones work perfectly without needing to thaw first.
VARIATIONS
- Protein Boost: Add chickpeas or tofu for extra protein.
- Veggie Addition: Stir in spinach or kale for an added boost of nutrients.
- Spice Level: Adjust the heat by adding fresh chilli or chilli flakes.
- Creamy Twist: Stir in a splash of coconut milk towards the end for a creamy texture.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over medium heat, adding a splash of water or coconut milk if needed.