Pea & new potato curry

Pea & new potato curry

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(32 ratings)


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Cooking time

Prep: 15 mins Cook: 1 hr, 10 mins

Skill level



Serves 4

A low-fat and low-calorie vegetable curry that's made with Madras spice and yogurt

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

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  • 1 tbsp vegetable oil
  • 2 onions, sliced
  • 3 red chillies, deseeded and finely sliced
  • thumb-sized piece ginger, roughly chopped
  • 2 tsp cumin seeds
  • 1 tsp Madras curry powder
  • ½ tsp turmeric
  • 750g new potatoes, halved
  • juice 1 lime
  • 500ml pot natural yogurt
  • small bunch coriander, stalks and leaves finely chopped
  • 200-300ml vegetable stock, or pea stock (see tip, below)
  • 300g podded fresh peas (or use frozen)
  • lime wedges, to serve
  • 2 naan bread, to serve

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  1. Heat the oil in a large, deep frying pan. Add the onions and cook over a low heat for 10-15 mins until soft. Throw in the chillies, ginger and spices, and cook for a few mins. Stir in the potatoes and lime juice, coating in the spice mix.
  2. Add the yogurt, coriander stalks and the stock. Simmer slowly for 35-40 mins until the potatoes are soft and the sauce has reduced. Stir through the peas and cook for another 5 mins. Sprinkle over the coriander leaves, and serve with lime wedges and warm naan bread.

Recipe from Good Food magazine, May 2013

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Anna_Griff's picture

I loved this! Although I did follow all of Katiehill11's tips...

Part boiled the spuds first
Used frozen peas and cooked them first
Stirred in the yoghurt when I added the peas
Grated the ginger

I'll definitely be making this again and again. Super cheap, super easy, super tasty.

Don't let some of the other comments put you off making it.


denisejed's picture

Given the comments I don't think I'll bother. Shame - Good Food recipes usually excellent. But I always look at the comments first - so thank you fellow readers for the heads up!

malachimala's picture

Naan or nan means bread. It's like chili con carne with meat. Please.

mike1970's picture

I have never rung an Indian restaurant for a takeaway without being asked whether I wanted any "Naan bread" - always by an Indian, Pakistani or Bangladeshi person.

drfabio's picture

I thought about giving this 1 star because the recipe was a debacle, but then remembered how fresh and delicious the sauce tasted at first, and decided to up it to 3. It all seemed so promising in the beginning... TWO HOURS later when the potatoes (which I'd even cut smaller than recommended) had finally cooked? Not so much.

I wish I'd read these comments first! I would make it again, but this time make sure the potatoes were cooked to start with, and I'd stir the yogurt in at the end to try and minimise the curdling.

emmalh's picture

This was awful, curdled really badly, potatoes too firm and the yogurt mess then added insult to injury by separating even further into a congealed blob and watery sauce yuck yuck yuck we chucked it into the bin what a waste :-(

franzella's picture

I agree the yoghurt curdled immediately it was added!

katiehill11's picture
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oh and i also grated the ginger!

katiehill11's picture
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Made this curry today and after reading the comments i made a few alterations:
I used low calorie oil spray instead of oil.
I par-boiled my potatos 1st.
I only used half of the amount of potatoes then added broccoli and cauliflower too.
I added the yogurt when i added the peas, at the end.
I also used frozen peas so boiled them previous to adding too.
And i only used two small chillis as i was making it for the children.
It was lovely! i loved the lime kick i got, didnt feel bloated after, just had a small amount of nann bread with it.
will be making this again!

Anna_Griff's picture

Great tips!!

domesticlou's picture
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Really tasty. I used fat free yoghurt with no issues but of course you have to do it gently. I mixed the yog in a jug with some of the liquid from the pan and then took it off the heat and added the yog mix in before heating really gently until it was up to temperature.

Definitely par-boil the potatoes, I can't see how they would ever cook properly otherwise.

sarahleetes's picture
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Great tasty curry that all the family enjoyed! Took note of the other comments and suggestions and par boiled pots for 10 mins and it was fine! also used up left over veg in fridge ie broccoli and sweetcorn, etc and it was yummy! Served with rice and poppodums. Not too spicy for the kids! Very yummy! Served a family of 5 easily. Will definately be making this again.

kvfoster's picture

I made this and yes the sauce curdled. Added some corn flour paste at a high heat and saved it! I would add more curry powder next time and different veggies but otherwise it was very tasty. Potatoes took an hour to soften! Parboil next time :)

magicalsummer's picture
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ok, here's a tip for cooking with yoghurt

- always use yoghurt from whole milk; anything else curdles
before using
- bring it to room temperature
- whip it lightly with a fork

yes, this recipe is overly generous with the potatoes (which do need to be parboiled before adding to the gravy). cut down on them or add other vegetables.

rongraves's picture

Eddie the Pole has nailed the spud problem - other root veg share it, carrots, for example.

Kathy, if you take a close look at the pic at the head of this column, you'll see that the yoghurt has clearly curdled - you're not alone.

luckyeddie's picture

Potatoes will never boil soft in the presence of acid such as lime juice or vinegar. Either par boil the potatoes or add the acid after the potatoes have cooked. An excellent recipe

lizzafezza's picture
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We really enjoyed this curry

captaincabinet's picture
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We couldn't finish eating it.

It has an odd taste, the lime juice makes it very acidic, which curdled the yoghurt. I added creme fraiche at the end to try and make it creamy again but when it came to eating it it resembled baby sick.

This could be my questionable cooking skills, but still, a strange mix of flavours. Not a great recipe.

petalmoore's picture

I've not made this curry, but have done many others like it, and find coconut milk much tastier. But whether I use that or yogurt I add it with the peas, once the potatoes are done, because, as others have found, the potatoes take for ever to cook otherwise. However, they seem to do OK simply in the spiced stock, particularly if they are cut into smaller chunks, or halved, depending on the size of the potatoes.

If I use 0% fat yogurt I get it out of the fridge so that it's at room temperature and then stir it in after I've taken the pan off the heat. That way it has best chance of staying creamy and not curdling.

mirandabm's picture

Since for some people there seemed to be a problem with the potatoes I shall try this but parboil the potatoes first and maybe add the yoghurt later?