Indian-style potato and pea curry
This Indian-style potato and pea curry features a blend of spices and creamy coconut milk, making it a hearty vegetarian dish. It's easy to prepare and perfect for serving with rice or flatbread.
Cook time 50 min
Prep time 10 min
Ingredients:
1/4 cup olive oil2 onions
1 tsp salt
2 tbsp dried coriander
2 tsp ground cumin
1 tsp turmeric powder
1 tsp chili powder
3 potatoes
3/4 cauliflower
1 can canned tomatoes
1/2 cup vegetable broth
1 cup coconut milk
2 cups peas
Indulge in a flavorful and comforting Indian-style potato and pea curry that's perfect for any meal. This vegetarian dish combines aromatic spices with hearty vegetables, creating a delicious and satisfying culinary experience. Ideal for both beginners and seasoned cooks, this recipe promises to bring the rich taste of Indian cuisine to your table.
Instructions:
- Peel and dice the potatoes.
- Cut the cauliflower into small florets.
- Finely chop the onions.
- In a large pot or deep skillet, heat the 1/4 cup olive oil over medium heat.
- Add the finely chopped onions to the pot with 1 tsp of salt.
- Cook, stirring occasionally, until the onions are soft and golden brown (about 5-7 minutes).
- Stir in 2 tbsp dried coriander, 2 tsp ground cumin, 1 tsp turmeric powder, and 1 tsp chili powder.
- Cook the spices with the onions for about 1-2 minutes to bloom their flavors, stirring frequently to prevent burning.
- Add the diced potatoes and cauliflower florets to the pot.
- Stir well to coat the vegetables with the spiced onion mixture.
- Pour in the canned tomatoes and vegetable broth.
- Stir to combine everything evenly.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for about 20 minutes, or until the potatoes and cauliflower are tender.
- Pour in the 1 cup coconut milk and add the 2 cups peas.
- Stir well to incorporate them into the curry.
- Continue to simmer the curry uncovered for an additional 5-10 minutes, until it thickens to your desired consistency.
- Stir occasionally to prevent sticking and ensure the flavors meld together.
- Taste the curry and adjust the seasoning if needed. You can add more salt, chili powder, or any preferred seasoning to suit your taste.
- Turn off the heat and let the curry sit for a few minutes before serving.
- Serve hot with rice, naan, or your favorite flatbread.
This Indian-style potato and pea curry is not only a delightful blend of flavors but also a nutritious and wholesome meal. Serve it with steamed rice, naan, or your favorite bread to soak up the rich, fragrant sauce. Enjoy the taste of India in the comfort of your home!
Indian-style potato and pea curry FAQ:
The potatoes and cauliflower should be fork-tender. You can check doneness by piercing them with a fork; they should easily break apart without much resistance.
Allow the curry to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat thoroughly before serving.
Yes, you can substitute coconut milk with other non-dairy alternatives like almond milk or soy milk, but the flavor may change slightly. If you prefer a creamier texture, opt for a different dairy or non-dairy cream.
A large pot or deep skillet with a capacity of at least 4 to 6 quarts is recommended to accommodate all the ingredients and allow for even cooking.
To increase the heat, you can add more chili powder or include fresh chopped green chilies when sautéing the onions. Start with small amounts to avoid overpowering the dish.
Tips:
- To enhance the flavor, toast the dried spices in the olive oil before adding the onions.
- Use waxy potatoes like Yukon Gold for a firmer texture after cooking.
- If you prefer a spicier curry, increase the amount of chili powder or add fresh chili peppers.
- For a creamier texture, blend part of the cooked curry before serving.
- Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of flavor.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition per serving
6 ServingsCalories 280kcal
Protein 10g
Carbohydrates 44g
Fiber 11g
Sugar 12g
Fat 20g
More recipes
Chicken tikka malasa skewers with raita
Grilled chicken tikka skewers with refreshing cucumber raita.
21 Nov 2025Beef and spinach curry with coconut milk
Enjoy a creamy beef and spinach curry with aromatic spices.
13 Feb 2026Indian spiced nut mix
A crunchy Indian spiced nut mix with honey, curry, and dried fruits.
08 Feb 2026Indian chicken curry with chickpeas and spinach
A hearty Indian chicken curry with chickpeas and spinach.
11 Feb 2026