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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.
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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

  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.