Potato and Pea Curry ~ Fragrant Indian spices enhance a creamy tomato sauce filled with luscious golden potatoes and sweet peas.Me: What do you want for dinner?
Elizabeth: Indian food.
Me: Deal.
When that’s her answer, it is always granted.
I already had planned to cook up some chicken so I was simple of enough to just add some complementary spices to it and really spend my time focusing on this delicious dish.
My daughter is a pretty good eater; a palate I am proud of. But outside French fries and tator tots, she won’t touch a potato. No hash browns. Not mashed. Definitely not boiled. Roasted? Nope. So when I decide to make her request of Indian and used potatoes as one of the main ingredients, I was afraid of her wrath. But much to my surprise, she did not object. In fact, she had two full servings. And ate it for breakfast the next morning. (We’re not big on traditional breakfasts around here.) Potato and Pea Curry for the WIN!
I used cream in the dish, but to make this vegan, simply omit it. To be honest, I was truly in love with the dish before I added the cream and we would have loved it as is. However, I had to use up some cream ASAP, so in it went-and well, no complaints.

Potato and Pea Curry
Ingredients
- 2 lbs Yukon gold potatoes; cooked , peeled, and cubed
- 1-16 oz bag of frozen peas
- 1 cup onion; finely diced
- 1-15 oz can crushed tomatoes
- 1-15 oz can diced tomatoes
- 1/2-1 cup heavy cream (half and half will work too)
- 3 garlic cloves
- 1/4 tsp turmeric
- 1 1/2 tsp chili powder (adjust down, to 1/2 tsp if you don't want it to be spicy)
- 2 tsp coriander
- 1 tsp garam masala
- 2 tsp cumin
- 1/8 tsp black pepper
- 1/4 tsp salt +/- to taste.
- High heat cooking
Instructions
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Boil the potatoes, when cooked and cooled, peel and cube them.
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In a large pot/pan, add a tablespoon or so of oil over medium high heat and once it is hot, add the onions.
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Cook the onions for about 2 minutes or until the begin to soften.
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Add all the garlic and all the dried spices.
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Once they become fragrant, add the can of crushed tomatoes and mix well.
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After the spices and onions have been blended into the tomatoes, add the potatoes and allow them to rewarm in the sauce.
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Cook the potatoes for about 4 minutes, add the peas and the can of diced tomatoes.
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Mix well and cook for an addition 3-5 minutes, allowing everything to meld together.
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Pour the desired amount of cream in and mix well, bring to a simmer and reduce heat to medium low, cook for an additional 10 minutes.
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Garnish with cilantro, serve and enjoy.





47 Comments
Liz @ I Heart Vegetables
August 21, 2015 at 5:29 amI made aloo gobi last week which has a lot of similar flavors! I didn’t quite love the way mine turned out (still working on it) so I’ll have to try this one!
Michelle
August 23, 2015 at 1:25 amThe balance is in the spices…I’m still learning.
Lisa
August 9, 2016 at 9:13 pmI substituted the milk with Greek yogurt….adds another texture and flavor.????
Michelle De La Cerda
August 9, 2016 at 10:13 pmFantastic substitution! I’ve used Greek before as well.
Faith (An Edible Mosaic)
August 21, 2015 at 6:23 amIndian food is always a favorite in our house too. This looks so yummy, I love all the veggies and fragrant spices in there. And that S&P set is adorable!
Michelle
August 23, 2015 at 1:26 amThank you Faith, I love my S/P shakers.
Carla
August 13, 2016 at 3:59 pmYes! This recipe is the best, thank you! I love the S/P shaker too! Do you remember where you bought it?
Michelle De La Cerda
August 14, 2016 at 10:31 pmThank you Carla. I am glad you enjoyed the recipe. I got the S/P’s at https://goo.gl/hL0wx0
Kati @ Our Foodie Appetitek
August 21, 2015 at 7:39 amI have t had much curry but I’m becoming more and more interested in trying a good curry dish. This may be a great place to start!
Michelle
August 23, 2015 at 1:26 amIt’s a pretty straight-forward recipe.
Alisa Fleming
August 21, 2015 at 8:37 amI have to admit to often being lazy and just using curry powder – I have all of those spices in my spice drawer and must give this version a try!
Michelle
August 23, 2015 at 1:28 amOh, go with the spices individually. I love curry powder, but not for all things.
Arthur in the Garden!
August 21, 2015 at 9:55 amYummy!
Michelle
August 23, 2015 at 1:28 amThank you.
Florian @ContentednessCooking
August 21, 2015 at 10:08 amI love curries, looks delicious!
Michelle
August 23, 2015 at 1:29 amThanks Florian, hope you enjoy it.
Brandon @ Kitchen Konfidence
August 21, 2015 at 12:50 pmYUM! This looks so warm and comforting. I would serve with some naan for dunking 🙂
Michelle
August 23, 2015 at 1:29 amI’m with you on the naan!
Gwen @simplyhealthyfamily
August 21, 2015 at 6:57 pmI’ve really been meaning to up my game when it comes to Indian food. I absolutely adore it but haven’t come close to mastering the art of making it at home yet…. I’ll be starting with this gorgeous dish as it’s flavors are calling out my name! oxox
Michelle
August 23, 2015 at 1:30 amIf you have all the spices, it’s really easy to make at home, it’s just getting the spices in the right quantity…and that I am still working on. Hope you enjoy this.
Debra @ Bowl Me over
August 21, 2015 at 8:11 pmWhen we were kids we told my Mom we wanted pie and icecream for breakfast. We justified by saying it was fruit, dairy and bread – and she said yes! 😉 Ok….back to the recipe – totally love your flavors and the tatters, sounds delish!!
Michelle
August 23, 2015 at 1:30 amAwesome that she said yes.
Alice
August 21, 2015 at 10:26 pmLooks perfectly delectable! Add a bit of naan on the side and I’ll be right over for dinner!
Michelle
August 23, 2015 at 1:31 amYes to the naan.
Lauren
August 22, 2015 at 12:13 amI totally hated potatoes she I was little too! Now they’re my favorite, especially in curries!
Michelle
August 23, 2015 at 1:32 amOh good, so maybe she will grow into them.
Jamie @ Coffee With Us 3
August 23, 2015 at 7:22 pmMy kids are funny about potatoes as well. They’re great eaters, but for some reason they just don’t enjoy potatoes. I finally bit the bullet and ordered garam masala, so now I can make this 🙂
Michelle
August 24, 2015 at 10:01 amOh excellent. Can’t wait to see what you do with the garam masala.
Sandi Gaertner (@sandigtweets)
August 23, 2015 at 10:37 pmI love how brave your daughter is with new foods…so jealous!
Michelle
August 24, 2015 at 10:02 amShe has her picky moments though, for sure.
Ashleigh
August 24, 2015 at 11:27 amI’ve never made anything like this before, (pesto in general) but it looks yummy!!
Michelle
August 24, 2015 at 1:55 pmIt’s different than pesto, but still easy to make. Lots of flavor.
Joy @ Joy Love Food
August 24, 2015 at 2:01 pmMy kids are the same way, they love French fries and potato chips, but potatoes in any other format, forget it. They love Indian food as well, so maybe I can get them to eat potatoes this way in a curry, it sounds wonderful!
Michelle
August 24, 2015 at 11:45 pmOh, maybe this will work on them like on mine.
christine
August 24, 2015 at 8:23 pmYou are SO LUCKY that your daughter will eat. My kids won’t eat anything other than their regular 4-5 meals and the craziest being pasta w/ butter and parmesan! I’m not familiar w/ Indian flavors AT ALL but this sounds really flavorful!
Michelle
August 24, 2015 at 11:51 pmShe has her picky moments, that’s for sure.
lizzy
August 25, 2015 at 7:02 amI really love recipes like this – I love the flavors, they are so vibrant, and all the veggies!! I can’t wait to try this!
Michelle
August 25, 2015 at 8:36 amThank you Lizzy.
Laura Tabacca
August 28, 2015 at 11:10 pmMy kids, who are also great eaters, were also really weird about potatoes! I wonder if kids encouraged to eat colorfully are suspicious of the whiteness of them lol!
Michelle
September 1, 2015 at 11:43 pmThat’s a very good thought….
plasterers bristol
August 29, 2015 at 4:38 amHmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
Simon
Michelle
September 1, 2015 at 11:46 pmIt really is a quick one. Thanks for stopping by.
Heather
April 8, 2016 at 9:07 pmI made this tonight and really enjoyed it! It’s really the first Indian dish I have made and it makes me inspired to try more!
Michelle De La Cerda
April 8, 2016 at 9:29 pmI am so pleased to hear that. I love Indian food. It really isn’t hard to make, the long list of spices just look intimidating. Hope you make more at home.
Charlene
October 9, 2016 at 9:02 amCould some canned coconut milk be substituted for the cream?
Michelle De La Cerda
October 9, 2016 at 12:11 pmGreat question, yes, swapping out the cream for coconut milk would be fine.
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