This Potato Curry with Peas is a hearty mix of tender potatoes, peas, and spices in a creamy broth. Serve this flavorful dish over your favorite grains and breads for a meal you won't forget.
This recipe is a favorite in my house because it's filling and delicious and so easy to make. If you're looking for a dish that will satisfy everyone, this Potato Curry with Peas fits the bill. The potatoes are cooked until tender in a coconut milk broth that's packed with curry and other spices. The flavor infuses into the vegetables while the potatoes thicken the broth to just the right consistency.
You can serve this vegan dish is lots of ways, such as with grains, noodles, breads, or other vegetables. Its pungent garlic and onion mix well with the rich coconut milk, and there's a little heat from the curry and chili powder. This mix is so tasty and it's versatile enough to pair with lots of other dishes. Let's look at the main ingredients in a little more detail.
What you'll need
- Potatoes. I like using Yukon Golds the most for this recipe. Red potatoes are also great.
- Peas. If you don't like peas, chickpeas or spinach can be used instead.
- Oil. Use your favorite kind.
- Coconut Milk. Full-fat, unsweetened canned coconut milk.
- Onion + Garlic. Flavor infusers.
- Spices. Curry powder, turmeric, paprika, chili powder, and salt.
How to make it
1. In a large skillet, heat up the olive oil over medium heat. Add the diced onions and sauté for 3-4 minutes.
2. Add the garlic, curry powder, turmeric, paprika, chili powder, and salt, and cook for about 1 minute.
3. Add the coconut milk, stir well, and then add the potatoes. Reduce the heat to low and cover with a lid. Then, let the potatoes simmer for about 30 minutes (until the potatoes are soft), checking and stirring them every once in a while.
4. Lastly, stir in the peas and cook for a few more minutes. Serve with yogurt-cucumber sauce, if desired (recipe in the Notes).
Tips for the best Potato Curry with Peas
- Saute the onions first. Start the dish with the onions because they become sweet and mild as they soften and brown. You won't release as much flavor if they are sauteed with the other ingredients.
- Stir the spices well. When you add the spices, stir them while they cook because they can easily burn when there is so little liquid in the pot. This also mixes them so they don't clump together.
- Cut the potatoes evenly. Cube the potatoes to about 1 inch pieces. Keeping them uniform will help them cook evenly, avoiding raw parts and mushy ones that fall apart.
- Let the dish simmer. Give it a stir every once in a while, but allow the Potato Curry to simmer covered so the starch can release and thicken the broth. This will also keep steam in to help the potatoes cook more quickly.
Add-ins and Substitutes
- Add other vegetables. If you don't like peas, you can also make this dish with chickpeas, spinach, kale, cauliflower, diced tomatoes, or carrots.
- Use other spices. Change up the flavors with spices like cinnamon, garam masala, ginger, red pepper flakes, onion powder, or coriander.
- Substitute different potatoes. While I like Yukon Gold for this recipe, you can also make it with red potatoes or even sweet potatoes. Avoid russets because they have too much starch and get mushy.
- Add to your broth. You can add tomato paste, vegan sour cream, lime juice, maple syrup, or dried mangoes to the dish for richer, sweeter, or tangier flavor.
How to Store
Store this Potato Curry with Peas in an airtight container once it has cooled. You can refrigerate it for up to 5 days. Reheat it in the microwave or on the stovetop until warmed through.
What to Serve with it
- Grains. Spoon this Potato Curry with Peas over a bowl of rice, couscous, bulgur, or quinoa. Try it with this Spinach Rice, Kale Quinoa Salad, or Rice and Beans.
- Breads. Use warm naan, roti, or flatbread to scoop up this delicious curry. You can also eat it with Vegan Cornbread or Potato Flatbread.
- Proteins. Pair it with Easy Tofu Scramble, Quinoa Tabbouleh Salad, Red Lentil Soup, or Quick Maple Sriracha Tofu.
- Veggies. Enjoy this with a side dish of Simple Vegetable Skewers, Roasted Curried Cauliflower, Roasted Broccoli, or Eggplant in Tomato Sauce.
This Potato Curry with Peas is a delicious, satisfying, and simple meal that will warm you from the inside out. Your friends and family will surely love it!
More tasty vegan potato recipes:
- Vegan Potato Salad
- Baked Potato Breakfast Hash
- Potato Tacos
- Perfect Baked Potatoes
- Pan-Fried Potato Cake
Potato Curry with Peas
- 2 tbsp. olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tbsp. curry powder
- 1 tsp. paprika
- 1 tsp. turmeric powder
- ⅓ tsp. chili powder or to taste
- 1 tsp. sea salt or to taste
- 1 14 oz. can coconut milk
- 6 medium potatoes, peeled and cubed Yukon Gold or Red potatoes are best
- 2 cup frozen peas
- In a large skillet, heat up the olive oil over medium heat. Add the diced onions and sauté for 3-4 minutes.
- Add the garlic, curry powder, turmeric, paprika, chili powder, and salt, and cook for about 1 minute.
- Add the coconut milk, stir well, and then add the potatoes. Reduce the heat to low and cover with a lid. Then, let the potatoes simmer for about 30 minutes (until the potatoes are soft), checking and stirring them every once in a while.
- Lastly, stir in the peas and cook for a few more minutes. Serve with yogurt-cucumber sauce, if desired (recipe in the Notes).
Cucumber Yogurt Sauce Recipe
- 1 cup plain yogurt
- 1 medium cucumber, peeled and diced
- 1 tbsp. extra virgin olive oil
- 3 tbsp. chopped cilantro
- ½ tsp. coriander powder (optional)
- ⅛ tsp. salt