Potato Curry with Peas

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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 399kcal

Author Tania Sheff

Ingredients

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

Instructions

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).

Video

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.

Nutrition