Potato and Pea Curry (version 2) Recipe - Serves 4

Potato and Pea Curry (version 2) Recipe

270 calories each serving (468 calories if eating with rice)


2 tablespoons (30ml) vegetable oil
2 medium onions, peeled and finely chopped
600g (1 lb 5 oz) potatoes, peeled and cut into 2cm (3/4 inch) cubes
3 cloves of garlic, peeled and crushed
2.5cm (1 inch) cube fresh ginger root, peeled and grated
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) ground coriander
1 teaspoon (5ml) garam masala
1/4 teaspoon (1ml) ground turmeric
1 fresh green chilli, finely chopped
2 large tomatoes, finely chopped
500ml (17 fl oz) vegetable stock
1 teaspoon (5ml) salt (optional)
1 cup (110g or 4 oz) frozen peas, thawed


Heat the vegetable oil in a medium to large saucepan over a medium heat
Add the onions and saute until soft and golden (5-12 minutes), stirring often
Add the potatoes, garlic and ginger, mix well and cook for 2 minutes, stirring every half minute or so
Add the cumin, coriander, garam masala, turmeric and fresh chilli, mix well and cook for 3 minutes, stirring often to stop the ingredients from sticking (add a little hot water if the ingredients get too dry)
Add the tomatoes, mix well and cook for 1 minute, stirring often
Add the vegetable stock, mix well and bring to the boil
Taste the stock to see if the salt is needed and add the salt if it is needed
Adjust the heat to maintain a good simmer and simmer until the potatoes are cooked (15-20 minutes), stirring every few minutes
Add the peas, mix well, bring back to a good simmer and simmer for 4 minutes, stirring every minute or so
Serve hot

Recipe submitted on 19 May 2018

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