Potato and Pea Curry
This Potato and Pea Curry recipe is a celebration of aromatic spices and hearty vegetables, offering a vegan and gluten-free option that’s rich in flavor. Featuring ingredients like Yukon Gold potatoes, green peas, and a blend of spices including cumin seeds and cayenne pepper, this dish is a testament to the culinary adventure one can embark on from the comfort of their kitchen. With a secret preparation technique, this curry is designed to be both comforting and exotic, promising a delightful eating experience.
Prep Time
20 minutes
Cooking Time
40 minutes
Servings
4 servings
Ingredients
- Yukon Gold potatoes, 2 pounds (907 grams), peeled and diced
- Green peas, 1 cup (150 grams), fresh or frozen
- Cooking oil, 3 tablespoons (44 ml)
- Full-fat unsweetened canned coconut milk, 1 can (400 ml or 13.5 ounces)
- Onion, 1 large (approximately 200 grams), finely chopped
- Garlic, 3 cloves (approximately 9 grams), minced
- Ginger, 2 inches (5 cm) piece, finely chopped
- Cumin seeds, 1 teaspoon (2 grams)
- Mustard seeds, 1 teaspoon (2 grams)
- Cayenne pepper, 1/2 teaspoon (1 gram)
- Cinnamon stick, 1 inch (2.5 cm)
- Cloves, 3 whole
- Cardamom pods, 4, lightly crushed
- Salt, 1 teaspoon (5 grams) or to taste
- Water, as needed for cooking
- Fresh cilantro, for garnish
- Optional: Yogurt-cucumber sauce, for serving
Method
- Begin by preparing your vegetables. Peel and dice the potatoes into small, even pieces. If using frozen peas, rinse under running water to thaw; pat dry.
- Heat the oil in a deep skillet over medium heat. Sauté the onions until golden, about 5 minutes.
- Add the minced garlic and ginger, cooking until fragrant, about 1 minute.
- Stir in cumin seeds, mustard seeds, cayenne pepper, cinnamon stick, cloves, and cardamom pods. Cook for 2 minutes, allowing the spices to bloom.
- Pour in the coconut milk and add the diced potatoes. Add enough water to just cover the potatoes. Season with salt. Bring to a simmer, then cover and cook on low heat for 25 minutes.
- Uncover and add the peas, cooking for an additional 10 minutes, or until the potatoes are tender and the peas are cooked through. Adjust seasoning to taste.
- Garnish with fresh cilantro and serve with basmati rice, naan bread, and optional yogurt-cucumber sauce.
This Potato and Pea Curry is a richly flavored, comforting, and exotic dish that’s surprisingly simple to make. It’s a delightful blend of spices, textures, and tastes that come together to create a vegan and gluten-free meal that’s satisfying and flavorful. Perfect for those seeking a culinary adventure in their own kitchen, this curry is sure to become a staple in your recipe collection.
Nutritional Information (Approx)
- Calories: 350 kcal
- Protein: 7 g
- Fat: 21 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Sugar: 5 g
- Sodium: 300 mg