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Indian-style potato and pea curry
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Elevate your week with a hearty and veggie-packed curry.
Ingredients:
  • 60ml olive oil
  • 2 brown onions, halved, thinly sliced
  • 3 tsp ground coriander
  • 5.00 gm ground cumin
  • 1 1/2 tsp ground turmeric
  • 1/2 tsp chilli powder
  • 600g chat potatoes, quartered
  • 600g cauliflower, cut into florets
  • 400g can diced tomatoes
  • 125ml vegetable stock
  • 270ml can coconut cream
  • 300g pea
  • Fresh coriander leaves, to serve
  • Steamed white rice, to serve
  • Pappadums, to serve
Instructions:
  • In a large saucepan, gently heat the oil over medium-low heat. Add onions and salt, stirring occasionally, uncovered, for 20-25 minutes until golden brown. Stir in spices and cook for 1 minute.
  • Add the potatoes and cauliflower to the pan, ensuring they are evenly coated in the delightful spice mix. Pour in the tomatoes and stock, then cover and cook for 20 minutes. Finish by stirring in the luscious coconut cream and simmer gently over medium heat, uncovered, for an additional 10 minutes.
  • Stir in peas and continue cooking uncovered for 10 minutes more until all veggies are tender.
  • Garnish the curry with fresh coriander leaves, then serve alongside rice and pappadums.

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