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From the author, Renee Press: This simple curry was initially created to go inside a crispy mung bean dosa, but it’s also perfect served with rice, filling a wrap or tortilla, or served with a flatbread. Super easy to put together, and you can pretty much use up any veggies you have in the fridge. The key is to cut them small so they cook evenly and quickly. You can increase the heat on this one by increasing the pepper if you like it spicier. Enjoy!
From Plant-Based on a Budget: This incredibly comforting Perfect Potato and Pea Coconut Curry is super easy to prepare and has quite a kick. It is the perfect healthy and hearty dinner after a long and hectic day, you can adjust the spices if you want to serve it to the entire family. Let’s see how to prepare this creamy and aromatic curry dish!
Coconut Milk & Curry: The Perfect Match
Have you ever wondered why we adore curries so much? Is it the aromas, the taste, the texture or all of the above? The answer might be different for all of us but we do think that it might have something to do with the incredible combination of the curry spice and the creamy and sweet canned coconut milk. It truly is a match made in heaven and we absolutely love it.
Another reason we adore curry dishes is that you can add or replace any ingredient you don’t have or rather skip. Which in turn is also a fantastic chance to use those rather limp looking veggies inside your refrigerator, potatoes with a few funky growths can be perfect for this Potato and Pea Coconut Curry. Have some darkening mushrooms? Add them in and they will come back to life in no time.
More Comforting Curry Dishes?
Photos by Alfonso Revilla
Perfect Potato and Pea Coconut Curry
- 1 tablespoon of vegetable oil
- 1 tablespoon of cumin seed whole
- 1 tablespoon of brown mustard seeds
- 1 small chili pepper; serrano, thai, ancho, all ok (de-seeded if less heat desired), chopped finely
- 1 clove garlic chopped
- 1 tablespoon of fresh chopped ginger
- 1 medium yellow onion diced
- 1 large russet potato unpeeled, diced, about 2 cups (or sweet potato or winter squash)
- 2-3 cremini or white button mushrooms sliced (optional)
- 1 cup of coconut milk about ½ of a can
- ½ teaspoon of powdered turmeric
- ½ teaspoon of black pepper
- ½ cup of frozen peas
- ¼ cup of fresh cilantro or parsley, chopped
- ½ teaspoon of salt or to taste
- Pinch of sweetener like sugar or agave (optional)
- 1 teaspoon of lime or lemon juice
- Optional add ins: steamed broccoli florets, cauliflower, spinach, cooked chickpeas
- In a deep skillet, heat oil over medium heat (or omit and use a non-stick skillet). Add cumin and mustard seeds and cook for 1 to 2 minutes until mustard seeds begin to sizzle and pop. Add pepper, garlic, ginger, and onion. Stir and let cook 2-3 minutes until softened and fragrant.
- Add the potato and mushrooms, if using. Stir to coat. Add coconut milk, turmeric, and black pepper and stir well. Cover pan and let cook for 10-15 minutes until potatoes can be pierced with a fork easily. If a more wet curry is desired, you can stir in ½ cup of water or broth. Add peas, cilantro, salt and sweetener (if needed), lime or lemon juice, and stir. Cook 1 to 2 minutes more and serve immediately.
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