Main image of Potato & Green Pea Curry

Potato & Green Pea Curry

35 min

Meal

This nourishing green curry comes together quickly and is packed full of flavourful spices. It's also a versatile recipe, welcoming any veggies you have in your fridge that need using up. Enjoy!

Servings

Total

35 min

Prep

5 min

Cook

30 min

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

  • 2 tsp (10 mL)
    vegetable oil
  • 2 tsp (4 g)
    whole cumin seeds
  • 2 tsp (3 g)
    whole coriander seeds
  • 2 tsp (4 g)
    whole brown mustard seeds (optional)
  • 1
    onion, diced
  • 3
    cloves garlic, minced
  • 1 Tbsp (6 g)
    fresh ginger, minced
  • 1
    vegetable bouillon cube
  • 1 Tbsp (5 g)
  • 2 tsp (6 g)
    ground turmeric
  • ½ tsp
    cayenne pepper
  • 3
    potatoes, cut into 1 cm cubes
  • 1½ cups (360 mL)
    water
  • 1 cup (134 g)
    frozen green peas
  • 1½ cups (278 g)
    cooked chickpeas
  • 1⅔ cups (399 mL)
    canned full-fat coconut milk
  • 2 cups (60 g)
    fresh spinach

Serves well with

  • cooked rice
  • fresh cilantro
  • fresh lime slices
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Directions

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  1. 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.
  2. 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.
  3. Add the garlic and ginger, and cook until fragrant and lightly golden, about 2 minutes.
  4. Add the bouillon cube, garam masala, turmeric, and cayenne, and cook while stirring for 30 - 60 seconds longer.
  5. Add the potatoes and water. Cook until tender, about 15 minutes.
  6. Add the peas, chickpeas, and coconut milk. Cook until warmed through.
  7. 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

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%

onion

clove garlic

fresh ginger

potato

fresh spinach

Calcium
No significant sources of calcium
Fat

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.

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Discussion & Rating

Rate this post


Anamica - March 24, 2021, 8:26 p.m.

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

PUL Team - April 2, 2021, 6:23 a.m.

Thank you, Anamica! So happy you and your family enjoyed this one and you're liking the new website 😀