As an Amazon Associate I earn from qualifying purchases.
“This simple potato and pea 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 the author, Renee Press
Hearty and comforting, this potato and pea curry with coconut milk is the perfect healthy dinner after a long and hectic day. Adjust the spices and it’s a hit for the entire family!
Looking for more comforting curry dishes? Check out yellow tofu curry, coconut bean sprout curry, pumpkin curry, or quick Thai curry. (Photos by Alfonso Revilla)
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Perfect Potato and Pea Coconut Curry
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!
Video
Ingredients
- 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
Instructions
- 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.
I made this last night with a few variations (2 cans of chickpeas, no mushrooms) and my family loved it. They said it is one of their new favorites! I doubled it but that still wasn’t enough for 4 people to have seconds. I used 2 large potatoes, but next time I will use 3. Thanks for the great recipe!
That’s so awesome! So glad the family enjoyed this dish!