Perfect Potato and Pea Coconut Curry

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m

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 flat bread. Super easy to put together, and you can pretty much use up any veggies you have in fridge. 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!


  • 1 Tbsp cumin seed, whole
  • 1 Tbsp brown mustard seeds
  • 1 Tbsp fresh ginger, peeled and finely chopped
  • 1 small chili pepper; serrano, thai, ancho, all ok (de-seeded if less heat desired, chopped finely)
  • 1 medium yellow onion, diced
  • 1 clove garlic, chopped
  • 1 large russet potato, unpeeled, diced, about 2 cups (or sweet potato or winter squash)
  • 2-3 crimini or white button mushrooms, sliced (optional)
  • 1 cup coconut milk (about 1/2 can)
  • 1/2 tsp powdered turmeric
  • 1/2 tsp salt, or to taste
  • 1/2 tsp black pepper
  • 1 tsp lime or lemon juice
  • pinch of sweetener, like sugar or agave, if needed
  • 1/4 cup fresh cilantro, or parsley, chopped
  • 1/2 cup frozen peas
  • 1 Tbsp medium-high heat oil
  • Optional add ins: broccoli florets, cauliflower, spinach, chickpeas)


Step 1

In a deep skillet, heat oil over medium heat (or omit and use non-stick skillet). Add cumin and mustard seeds and cook for 1-2 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.

Step 2

Add 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 1/2 cup of water or broth. Add peas, cilantro, salt and sweetener (if needed), lime or lemon juice, and stir. Cook 1-2 minutes more and serve immediately.


Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone.

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