6mediumpotatoes, peeled and cubedYukon Gold or Red potatoes are best
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
To make the sauce, just mix all of these ingredients together. Keep in the refrigerator until ready to serve.
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.