Gluten Free/ Indian/ Potatoes/ Vegetables/ Vegetarian

Potato and Pea Curry

Potato and Pea Curry ~ Fragrant Indian spices enhance a creamy tomato sauce filled with luscious golden potatoes and sweet peas.Potato and Pea Curry ~ The Complete SavoristMe: 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 ~ The Complete Savorist

Potato and Pea Curry

Course: Dinner
Cuisine: Indian
Author: Michelle De La Cerda
Potato and Pea Curry ~ Fragrant Indian spices enhance a creamy tomato sauce filled with luscious golden potatoes and sweet peas.


  • 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


  1. Boil the potatoes, when cooked and cooled, peel and cube them.
  2. In a large pot/pan, add a tablespoon or so of oil over medium high heat and once it is hot, add the onions.
  3. Cook the onions for about 2 minutes or until the begin to soften.
  4. Add all the garlic and all the dried spices.
  5. Once they become fragrant, add the can of crushed tomatoes and mix well.
  6. After the spices and onions have been blended into the tomatoes, add the potatoes and allow them to rewarm in the sauce.
  7. Cook the potatoes for about 4 minutes, add the peas and the can of diced tomatoes.
  8. Mix well and cook for an addition 3-5 minutes, allowing everything to meld together.
  9. 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.
  10. Garnish with cilantro, serve and enjoy.

Potato and Pea Curry ~ The Complete SavoristPotato and Pea Curry ~ The Complete SavoristPotato and Pea Curry ~ The Complete SavoristPotato and Pea Curry ~ The Complete SavoristPotato and Pea Curry ~ Fragrant Indian spices enhance a creamy tomato sauce filled with luscious golden potatoes and sweet peas~ The Complete Savorist

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  • Liz @ I Heart Vegetables
    August 21, 2015 at 5:29 am

    I 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 am

      The balance is in the spices…I’m still learning.

      • Lisa
        August 9, 2016 at 9:13 pm

        I substituted the milk with Greek yogurt….adds another texture and flavor.????

        • Michelle De La Cerda
          August 9, 2016 at 10:13 pm

          Fantastic substitution! I’ve used Greek before as well.

  • Faith (An Edible Mosaic)
    August 21, 2015 at 6:23 am

    Indian 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 am

      Thank you Faith, I love my S/P shakers.

      • Carla
        August 13, 2016 at 3:59 pm

        Yes! This recipe is the best, thank you! I love the S/P shaker too! Do you remember where you bought it?

  • Kati @ Our Foodie Appetitek
    August 21, 2015 at 7:39 am

    I 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 am

      It’s a pretty straight-forward recipe.

  • Alisa Fleming
    August 21, 2015 at 8:37 am

    I 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 am

      Oh, go with the spices individually. I love curry powder, but not for all things.

  • Arthur in the Garden!
    August 21, 2015 at 9:55 am


    • Michelle
      August 23, 2015 at 1:28 am

      Thank you.

  • Florian @ContentednessCooking
    August 21, 2015 at 10:08 am

    I love curries, looks delicious!

    • Michelle
      August 23, 2015 at 1:29 am

      Thanks Florian, hope you enjoy it.

  • Brandon @ Kitchen Konfidence
    August 21, 2015 at 12:50 pm

    YUM! This looks so warm and comforting. I would serve with some naan for dunking 🙂

    • Michelle
      August 23, 2015 at 1:29 am

      I’m with you on the naan!

  • Gwen @simplyhealthyfamily
    August 21, 2015 at 6:57 pm

    I’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 am

      If 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 pm

    When 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 am

      Awesome that she said yes.

  • Alice
    August 21, 2015 at 10:26 pm

    Looks 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 am

      Yes to the naan.

  • Lauren
    August 22, 2015 at 12:13 am

    I totally hated potatoes she I was little too! Now they’re my favorite, especially in curries!

    • Michelle
      August 23, 2015 at 1:32 am

      Oh good, so maybe she will grow into them.

  • Jamie @ Coffee With Us 3
    August 23, 2015 at 7:22 pm

    My 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 am

      Oh excellent. Can’t wait to see what you do with the garam masala.

  • Sandi Gaertner (@sandigtweets)
    August 23, 2015 at 10:37 pm

    I love how brave your daughter is with new foods…so jealous!

    • Michelle
      August 24, 2015 at 10:02 am

      She has her picky moments though, for sure.

  • Ashleigh
    August 24, 2015 at 11:27 am

    I’ve never made anything like this before, (pesto in general) but it looks yummy!!

    • Michelle
      August 24, 2015 at 1:55 pm

      It’s different than pesto, but still easy to make. Lots of flavor.

  • Joy @ Joy Love Food
    August 24, 2015 at 2:01 pm

    My 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 pm

      Oh, maybe this will work on them like on mine.

  • christine
    August 24, 2015 at 8:23 pm

    You 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 pm

      She has her picky moments, that’s for sure.

  • lizzy
    August 25, 2015 at 7:02 am

    I 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 am

      Thank you Lizzy.

  • Laura Tabacca
    August 28, 2015 at 11:10 pm

    My 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 pm

      That’s a very good thought….

  • plasterers bristol
    August 29, 2015 at 4:38 am

    Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.


    • Michelle
      September 1, 2015 at 11:46 pm

      It really is a quick one. Thanks for stopping by.

  • Heather
    April 8, 2016 at 9:07 pm

    I 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 pm

      I 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 am

    Could some canned coconut milk be substituted for the cream?

    • Michelle De La Cerda
      October 9, 2016 at 12:11 pm

      Great question, yes, swapping out the cream for coconut milk would be fine.