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Potato Curry with Peas

A comforting and flavorful dish with tender potatoes, sweet peas, and a rich coconut milk base, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons vegetable oil for cooking
  • 1 medium onion, chopped for sautéing
  • 2 cloves garlic, minced for flavor
  • 1 tablespoon grated ginger for flavor
  • 4 medium potatoes, diced waxy potatoes preferred
  • 1 tablespoon curry powder adjust to taste
  • 1 teaspoon cumin
  • 1 teaspoon salt to taste
  • 1 can (400ml) coconut milk for creaminess
  • 1 cup peas fresh or frozen
  • 2 tablespoons fresh cilantro, chopped for garnish

Method
 

Preparation
  1. Heat vegetable oil in a pot over medium heat. Add the chopped onion and sauté until it becomes translucent.
  2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  3. Add the diced potatoes, curry powder, cumin, and salt. Stir well to coat the potatoes with the spices.
  4. Pour in the coconut milk and bring the mixture to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
  5. Stir in the peas and cook for an additional 5 minutes.
  6. Garnish the curry with fresh cilantro and serve warm.

Notes

This curry is best served warm and pairs well with steamed rice, naan, or flatbreads. Leftovers can be stored for up to three days in the refrigerator or frozen for up to a month.