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–+ servings
Potato Curry with Peas

Comforting Potato Curry with Peas for Quick Vegan Nights

This Easy Potato Curry with Peas is a quick, comforting vegan dish perfect for busy weeknights, gluten-free and full of flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups cubed Potatoes Yukon Gold or red
  • 1 medium Onion finely chopped
  • 2 medium chopped Tomatoes must be cooked until pulpy
  • 2 tablespoons Vegetable Oil can substitute with olive oil or ghee
For the Spice Mix
  • 1 tablespoon Ginger-Garlic Paste fresh minced ginger and garlic can be used
  • 1 teaspoon Cumin Seeds ground cumin works in a pinch
  • 1 teaspoon Mustard Seeds omit for a milder flavor
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Red Chili Powder adjust to your spice tolerance
  • 1 teaspoon Garam Masala can use curry powder as a substitute
  • 1 teaspoon Coriander Powder non-essential but recommended
  • Salt to taste
For Simmering
  • 1.5 cups Water enough to cover potatoes
  • 1 cup green Peas
  • Fresh Cilantro Leaves for garnish

Equipment

  • Large pan

Method
 

Step‑by‑Step Instructions
  1. Heat the oil in a large pan over medium heat. Add cumin and mustard seeds. Allow them to splutter for about 30 seconds.
  2. Add the finely chopped onion to the pan, stirring frequently for 5-7 minutes until golden brown.
  3. Stir in the ginger-garlic paste to the sautéed onions and sauté for an additional minute.
  4. Add the chopped tomatoes and cook for 5-7 minutes until they soften.
  5. Mix in turmeric, red chili powder, garam masala, coriander powder, and salt. Stir well and cook for another 2 minutes.
  6. Add the cubed potatoes to the mixture and stir to coat evenly. Cook with spices for about 3-4 minutes.
  7. Pour in water to cover the potatoes and bring to a boil. Simmer for 10-15 minutes until tender.
  8. Add the green peas and cook uncovered for an additional 5 minutes.
  9. Garnish with freshly chopped cilantro. Serve hot with rice or naan.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 35gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 300mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze in portions for up to 3 months. Reheat gently and add water for consistency if needed.

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