This Potato Pea Curry is the best dinner! It’s:
- easy to make
- uses inexpensive ingredients
- filling and nutritious!
This Potato Pea Curry was inspired by this Chickpea Pumpkin Curry, and it’s pretty effortless to throw together, healthy, and warming and comforting.
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.
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
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.
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:
This Potato Pea Curry is the best dinner! It's easy to make, uses inexpensive ingredients, and is filling and nutritious!
- 1 tablespoon coconut oil (or vegetable or rapeseed oil)
- 1 onion, diced
- 1 cm (1/2 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 2/3 cups) frozen green peas
- 1 vegetable stock cube (ensure gluten-free if necessary)
- Handful of fresh coriander (cilantro), roughly chopped
- 200 ml (4/5 cup) coconut milk
- Salt + pepper, to taste
- 200 ml (4/5 cup) tinned tomatoes
- 200 g (7oz) spinach
- Cooked brown or white rice
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*
*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.
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