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    Recipes » Recipes

    Potato Pea Curry (Vegan + GF)

    Last updated - July 14, 2021; Published - January 15, 2018 By Rhian Williams 6 Comments

    Jump to Recipe Print Recipe

    This Potato Pea Curry is the best dinner! It's:

    • easy to make
    • uses inexpensive ingredients
    • filling and nutritious!

    Potato Pea Curry (Vegan + GF)

    This Potato Pea Curry was inspired by this Chickpea Pumpkin Curry, and it's pretty effortless to throw together, healthy, and warming and comforting.

    Potato Pea Curry (Vegan + GF)

    I decided to use potatoes this time as they work well to soak up all the spicy flavours of the curry, and become wonderfully soft and tender. If you're not into potatoes, you could substitute them with sweet potatoes.

    Potato Pea Curry (Vegan + GF)

    This super healthy and delicious curry is also full of yummy ingredients such as:

    • low-maintenance veggies like carrots and spinach
    • fibre- and protein-rich green peas
    • a myriad of spices like spicy curry powder, cheerful turmeric, earthy cumin, smoky paprika and kaleidoscopic garam masala
    • fragrant ginger and garlic
    • aromatic coriander (cilantro)
    • creamy, cooling coconut milk
    • sweet tomatoes

    Potato Pea Curry (Vegan + GF)

    This Potato Pea Curry is super easy to make a big batch of, and leftovers reheat well. Unfortunately it doesn't freeze well as potatoes become mushy when frozen. If you are keen on freezing this curry, I would recommend you substitute the potatoes with sweet potatoes.

    Potato Pea Curry (Vegan + GF)

    If you're into curries, check out my:

    • Chickpea Sweet Potato Peanut Curry
    • Japanese Curry
    • Thai Green Curry Rice Soup
    • Tofu Satay Curry
    • Pumpkin Curry Soup

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

    Helpful tools to make this Potato Pea Curry:

    measuring jug

    Potato Pea Curry (Vegan + GF)

    Potato Pea Curry (Vegan + GF)

    This Potato Pea Curry is the best dinner! It's easy to make, uses inexpensive ingredients, and is filling and nutritious!
    4.34 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Keyword: potato pea curry, vegan potato curry
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 229kcal
    Author: Rhian Williams

    Ingredients

    • 1 tablespoon coconut oil (or vegetable or rapeseed oil)
    • 1 onion, diced
    • 1 cm (½ inch) ginger, minced
    • 2 garlic cloves, minced
    • 1 heaped teaspoon curry powder, to taste
    • 1 teaspoon ground cumin
    • 1 teaspoon ground turmeric
    • 1 teaspoon sweet paprika
    • 1 teaspoon garam masala
    • 1 carrot, peeled and diced
    • 1 kg (35oz) potatoes, peeled and diced (or sub sweet potatoes)
    • 250 g (1 ⅔ cups) frozen green peas
    • 1 vegetable stock cube (ensure gluten-free if necessary)
    • Handful of fresh coriander (cilantro), roughly chopped
    • 200 ml (⅘ cup) coconut milk
    • Salt + pepper, to taste
    • 200 ml (⅘ cup) tinned tomatoes
    • 200 g (7oz) spinach

    To serve (optional):

    • Cooked brown or white rice

    Instructions

    • Heat up the oil in a large saucepan and add onion, ginger and garlic once hot
    • Fry for around 10 minutes until soft
    • Add curry powder, cumin, turmeric, paprika and garam masala, and fry for a minute until fragrant
    • Add the carrot, potatoes, peas, stock cube, coriander, coconut milk and salt + pepper, and enough water to roughly cover
    • Bring to the boil and simmer on a low heat for around 15 minutes, until potatoes are soft enough to gently pierce with a fork
    • Add tinned tomatoes and continue to cook for another 10 minutes
    • About 5 minutes before serving, add the spinach
    • Serve alongside rice if desired
    • Leftovers are delicious reheated - see notes for freezing*

    Notes

    *Unfortunately it doesn't freeze well as potatoes become mushy when frozen. If you are keen on freezing this curry, I would recommend you substitute the potatoes with sweet potatoes. 
    Nutrition Facts
    Potato Pea Curry (Vegan + GF)
    Amount Per Serving
    Calories 229
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    « Vegan Corn Chowder (GF)
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    Reader Interactions

    Comments

    1. Anonymous

      May 02, 2018 at 4:10 pm

      5 stars
      Really easy to make and tasted fab!

      Reply
      • Rhian Williams

        May 02, 2018 at 8:03 pm

        Thank you!

    2. Indrani

      September 15, 2018 at 2:44 pm

      5 stars
      My new absolute favourite comfort dish! Such fantatsic flavours. Thank you 🙂

      Reply
      • Rhian Williams

        September 15, 2018 at 4:55 pm

        Yay thank you so much, so glad you liked it!

    3. Carol

      November 05, 2019 at 2:29 am

      5 stars
      Hi Rhian,
      I made this recipe tonight and my husband and I both loved it!
      I used a large sweet potato and the rest was regular potatoes.
      I used a little more curry powder and Garam masala since we like spices. I also added the peas with the spinach so they would be cooked less and stay bright green.
      For us, this made about 6 servings. Yum!

      Reply
      • Rhian Williams

        November 05, 2019 at 1:13 pm

        Thank you so much, so glad you liked it!!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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