Pea and Potato Curry

This is a really quick and simple curry, which is easy to throw together as a midweek supper or as an accompaniment to a larger feast, from a few store cupboard, fridge and freezer staples.

Garlic and fresh ginger keep for quite a while in the fridge, while tinned tomatoes and coconut milk keep forever, and I usually try to make sure I have some kicking around for when the urge for a curry takes ahold: this is quicker than a takeaway and really healthy.

Serve with some wholegrain basmati rice, adding a good handful of frozen chopped spinach for the last 3 or 4 minutes of cooking time to further boost the fibre content of this low fat, high fibre and low GI tasty meal.

The recipe serves 4 as a main.

Pea and Potato Curry
Pea and Potato Curry
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
25 minutes
Pea and Potato Curry
Pea and Potato Curry
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
25 minutes
Ingredients
  • 500 grammes new potatoes cut into bite sized pieces
  • 2 large onions finely chopped
  • 3 cloves crushed garlic
  • 3 cm piece of fresh ginger peeled and grated
  • 2 tsp ground cumin
  • 1/2 - 2 tsp cayenne pepper according to taste
  • 4 tsp curry powder mild, medium or hot
  • 4 tsp garam masala
  • 1 tsp Salt
  • 400 grammes tinned chopped tomatoes
  • 400 grammes tinned reduced fat coconut milk
  • 500 grammes frozen peas
  • 1 tbsp sunflower oil
Instructions
  1. Chop the onions and start softening in a large pan coated with Frylight.
  2. While the onions are softening, chop the potatoes and cook until tender (about 10 or 15 minutes depending on your idea of bitesized!)
  3. Meanwhile, peel your garlic and ginger (grating the latter) and measure out the dry spices.
  4. Drain the potatoes, then add the oil, garlic and ginger to the onions for a minute or two, before tipping in the dry spices and stirring for two minutes more.
  5. Add the tomatoes and coconut milk, bring to a boil and then tip in the potatoes and peas. Bring back to the boil, lower heat and simmer for 10 minutes.
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