Potato and Pea Curry (version 1) Recipe - Serves 4

Potato and Pea Curry (version 1) Recipe

202 calories each serving (400 calories if eating with rice)

Taste Rating = 7     Heat Rating = Medium


2 tablespoons (30ml) vegetable oil
1 medium onion, peeled and finely chopped
1 clove of garlic, peeled and crushed
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
1/2 teaspoon (2.5ml) chilli powder
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) salt
500g (1 lb) potatoes, peeled and cut into 1cm (1/2 inch) cubes
1 cup (100g or 3 1/2 oz) peas (thawed if using frozen)


Heat the vegetable oil in a large frying pan or saucepan (you need one with a lid) over a medium heat
Add the onion, garlic and ginger to the frying pan, or saucepan, and fry for about 8 minutes, stirring often, until the onion is soft and cooked (do not let the onion brown)
Add the chilli powder, cumin, salt and potatoes and mix well
Add 1 cup (250ml or 8 fl oz) of water, mix well, bring to a simmer, cover and cook for about 25 minutes (make sure that the potatoes are cooked - cook a bit longer if they are underdone), stirring every few minutes - add a little more hot water if the curry becomes too dry
Add the peas, mix well, cover and simmer for 5 minutes, stirring often (this is a dry curry so all of the liquid will disappear so make sure to stir often so the curry does not stick and burn) - add a little hot water if the curry becomes too dry (the liquid needs to disappear but the peas need to be cooked)
Serve hot on rice

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Recipe submitted on 24 March 2010

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