Potato & Green Pea Curry
35 min
Meal
Servings
Total
35 minPrep
5 minCook
30 minFree from
soy
peanut
tree nut
sesame
gluten
Ingredients
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2 tsp (10 mL)vegetable oil
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2 tsp (4 g)whole cumin seeds
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2 tsp (3 g)whole coriander seeds
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2 tsp (4 g)whole brown mustard seeds (optional)
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1medium onion, diced
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3cloves garlic, minced
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1 Tbsp (6 g)fresh ginger, minced
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1vegetable bouillon cube
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2 tsp (6 g)ground turmeric
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½ tspcayenne pepper
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3medium potatoes, cut into 1 cm cubes
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1½ cups (360 mL)water
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1 cup (134 g)frozen green peas
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1½ cups (278 g)cooked chickpeas
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1⅔ cups (399 mL)canned full-fat coconut milk
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2 cups (60 g)fresh spinach
Serves well with
-
cooked rice
-
fresh cilantro
-
fresh lime slices
Make your own
Directions
- To a large pot on medium-high heat, add the oil. When hot, add the cumin, coriander, and mustard seeds, stirring for 30 - 60 seconds to toast the spices.
- Then add to the pot the onion, and cook until translucent, about 3 - 5 minutes. Add splashes of water as needed to deglaze the pot.
- Add the garlic and ginger, and cook until fragrant and lightly golden, about 2 minutes.
- Add the bouillon cube, garam masala, turmeric, and cayenne, and cook while stirring for 30 - 60 seconds longer.
- Add the potatoes and water. Cook until tender, about 15 minutes.
- Add the peas, chickpeas, and coconut milk. Cook until warmed through.
- Finally, add the spinach, and when wilted, remove from the heat. Serve while hot, with naan or rice, and garnish as desired. Enjoy!
Notes
- Variations: throw in any veggies you have in the fridge that needs using up; zucchini, cauliflower, tomatoes, or mushrooms would all work well in this curry.
Storage
- Store in an airtight container in the fridge for up to 4 days.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains 0%
Proteins 36%
• frozen green peas
• cooked chickpeas
Fruits & Veggies 64%
• medium onion
• clove garlic
• fresh ginger
• medium potato
• fresh spinach
Calcium
No significant sources of calciumFat
• vegetable oil
• canned full-fat coconut milk
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
Discussion & Rating
LOVE this recipe, so delicious! My 1.5 year old daughter (Robin!) is a massive fan too, I've never seen her eat so much food at once. Thanks for sharing!
This is one of those recipes thanks to which I eat less meat. So thank you :)
This has become a go to after work curry - it's delicious and quick to make, and we always have the ingredients.
I've made this curry a fair few times now and its delicious! A family favourite with both adults and kids. It's my first experience cooking with spice seeds instead of the ground version and wow! The depth of flavour it adds is amazing. Perfect comforting meal now the weather is getting colder. Thank you so much Sadia 💕
I don't even know what to say about this or any other curry found in this website. They are all just so spectacularly flavorsome! I could use all your curry recipes and make a different one every day and I think I would never get sick of them. Simply delicious! Thank you Sadia!
Comforting and delicious, especially on those colder autumn days 😍 we have cooked it so many times already and it never disappoints !
Sadia did it a again! Amazing flavourfull recipe! Love it!
I have made this recipe so many times and it never disappoints.
Potatoes and curry....two of my favorite things in the world! I've made this recipe multiple times because it is just that good.
This curry is packed with flavour. When I made this the first time I had not expected that a curry this quick and easy to make could be so flavourful. Both the spices and other ingredients are part of my kitchen stock - A great pantry staple that my kids can also more than appreciate. Even better when prepped the night before. Definitely one of my favourite curries to make and eat.
What I love about your recipes is that they are always rich with flavours, this one is not an exception! As always very delicious! I added lemon grass while sautéing the onions and kept it while boiling the potatoes then removed it (I learned it from your recipe Coconut Thai Green Curry noodles Soup)
I tried it once and it was sooo good, I've been hooked ever since!
My partner and I make this curry all the time, it's our all-time favorite and we usually have all the ingredients at home. Sometimes we use frozen spinach and it still turns out great. Love it with the homemade naan too!
I had it about 100 times because it's to rich and creamy yet so healthy.
today i made this for the first time and i absolutely loved it! i've been vegan for about one month now and your recipes have inspired me so much and make me look forward to going to the kitchen. I made this curry for dinner today and my family (not vegan) LOVED it :))) thank you so much for all your hard work and effort, i really appreciate it!
I am excited every time I make this. I wake up excited knowing I have leftovers, and that I'm going to have something so delicious and flavorful to so easily reheat. The base tastes similar to the curry my dad made when I was little, so I'm hit in the face with nostalgia every time I eat it. And when I make naan with it, ohhhh hoho it's just so good. My roommates always beg me to share it with them.
I had actually never had nor made a curry before this recipe and honestly, this is one of my favorite things to make. It is ABSOLUTELY delicious and warms the tummy! I love love love this recipe and I think it is just so inviting and easy to make, even if you've never made a curry.
This is my go-to easy comfort food now and it tastes great every time!
Very tasty, though next time I will lightly crush the cumin coriander and mustard seeds and toast them off first in a dry frypan then add them later with the other spices, I found that when fried off whole at the start per the recipe it leant an odd texture to the finished dish. Otherwise it was fabulous.
I have lost count at how many times I’ve made this recipe. It’s a staple in my kitchen. Thank you so much for showing me. It’s incredibly budget friendly and has filled my belly when my wallet was a little dry.
I haven’t found a recipe on your site that I haven’t enjoyed!
Thanks for all the hard work you’ve done with coming up with these recipes and revamping the website ! Looks really great!
Lots of love from Winnipeg, Manitoba
Have made this a couple times and its incredible <3 !
We have this all the time, it's the bomb! It has replaced our go-to veggie curry.
With food like this, Sadia and Pickup Limes team have reignited my love for a V based diet. I don't really look anywhere else anymore, this project is too perfect.
Thanks Sadia, Robin and the team. Much love from New Zealand.
Another delicious and nourishing recipe !!
We served it with brown rice and was the perfect match .
You're doing a great job , Sadia !! You 're bringing the plant-based recipes to another level !!
I appreciate so much everything you do !! Thank you !!
it's just perfect!am from Mauritius island and all curry recipes are basics(which I dont manage at all!) But all thanks to this great PUL Team who help me make my family enjoy curry meals :)
Very nice your updated web page by the way!
God bless you all
Love,
Anamica