Perfect Potato and Pea Coconut Curry

This delicious and super simple Potato and Pean Coconut Curry is the perfect dinner after a busy day! Perfect for the whole family!


– 1 tbsp of vegetable oil – 1 tbsp of cumin seed whole – 1 tbsp of brown mustard seeds – 1 small chili pepper; serrano, thai, ancho, chopped finely – 1 clove garlic chopped – 1 tbsp of fresh chopped ginger – 1 medium yellow onion diced – 1 large russet potato unpeeled, diced, about 2 C  - 2-3 cremini or white button mushrooms sliced – 1 C of coconut milk about ½ of a can – ½ tsp of powdered turmeric – ½ tsp of black pepper – ½ C of frozen peas – ¼ C of fresh cilantro orparsley, chopped – ½ tsp of salt or to taste – Pinch of sweetener  – 1 tsp 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.