Pea & new potato curry

Pea & new potato curry

  • 1
  • 2
  • 3
  • 4
  • 5
(36 ratings)

Prep: 15 mins Cook: 1 hr, 10 mins

Easy

Serves 4
A low-fat and low-calorie vegetable curry that's made with Madras spice and yogurt

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal336
  • fat8g
  • saturates3g
  • carbs50g
  • sugars18g
  • fibre9g
  • protein16g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp vegetable oil
  • 2 onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 red chilli, deseeded and finely sliced
  • thumb-sized piece ginger, roughly chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tsp cumin seed
  • 1 tsp Madras curry powder
  • ½ tsp turmeric
  • 750g new potato, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 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 pea (or use frozen)
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • lime wedges, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 naan bread, to serve

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (55)

Sam Beeton's picture

to stop yoghurt curdling, make sure it is not cold before use it, add a spoonful of cornstarch to each cup of yoghurt, add the hot ingredients to the yoghurt rather than adding the yoghurt to the hot ingredients

sooz99's picture

You should take this recipe down! It really doesn't work. Or at least amend the method to take account of all the tips and comments. It's boggin.

Elkoncz's picture

We made some changes - added some tomato and used the curry powder we had in the cupboard, rather than the type suggested. I also added some cooked chicken to mine on serving (my partner is a veggie). Overall the curry was great, we did get some curdling, but I noticed that it did reach a boil at one point, so I'd say keep a keen eye at this stage. We didn't find that the curdling impaired the flavour any and we thoroughly enjoyed the dish.

MrsWiddowson's picture

Delicious! Followed the recipe as written and had no problems with curdling. The only reason to not give it 5 stars is that the potatoes needed a little longer to be cooked through. Next time I will par boil as others have suggested. It even went down a storm with my carnivorous husband (who generally just grunts after a meal!) so it must be good!

wild sarah's picture

Why did I not read the comments first!? What an awful recipe. Reading the tips I'm sure it could be made to work but the method presented is flawed.

bumpbump's picture

Fabulous curry, easy, and delicious.... try it !

Al Wood's picture
0

This is a very unclear recipe and lead me to waste all of the ingredients when the yoghurt curdled. I'm angry as I put time and money into making this and following the recipe, as you do, resulted in ruining the dish. Why has this not been amended?

btegelaars's picture

Delicious dish. I recommend following the recipe rather than listening to the advice in the comments to add the yoghurt at the end. Really important to use full fat natural yoghurt rather than reduced fat. By cooking down for a long time the sauce goes thick and takes on a lovely rich flavour. Adding the yoghurt at the end would make a much looser, less fragrant sauce. A squeeze of lime over the finished curry gives it a great zinginess!

verity_louise's picture
0

I had to chuck this out before eating! I foolishly didn't read the comments and followed the instructions to the letter so the yoghurt curdled and was gross and the potatoes didn't cook :(

Tom B's picture
0

This recipe would be lovely if only the method was correct! Warning: DON'T add the yogurt till well after it's cooked. The method says simmer the yogurt, coriander stalks and the stock for 30 minutes. If you do this the yogurt will curdle!!!

usyins1804's picture
5

This sounded pretty good so despite more recent comments thought I'd try it out; making a few minor changes to the method but without really changing the overall recipe and it worked for us. Like others I subbed some cauliflower for some potatoes; I par-boiled the potatoes; I didn't add the lime juice; I blended the chilli & ginger with a little water to make a paste before adding; I added some some yellow lentils to 'thicken the sauce' finally I added the yoghurt just before serving to 'heat through' not to cook the veg in so no problem there with splitting. All in all a tasty recipe - the spice levels of which could be altered to suit, overall and despite our love of spicy Malay and Thai curries we enjoyed this very much - lovely subtle, fresh and clean flavours.

usyins1804's picture
5

Have to say we enjoyed this recipe with a few adaptations - although nothing major to change the flavour. As others I parboiled the potatoes first; I substituted some potatoes for cauliflower; I didn't add the lime juice; I blended the chilli/ginger with a little water to make a paste before adding; I added some yellow lentils when I added the stock to 'thicken' the sauce up a little then I added the yogurt at the very end to heat through just before serving. Despite the fact we both love the hot spice of Malay & Thai curries the flavours in this worked for us subtle, fresh and light. It tasted good the next day too. Yum!

Bexz9966's picture

Really not a good recipe, the yogurt split, the taste wasn't great. It ended up looking gross

DagnaO's picture
0

The yogurt sauce separated within a few minutes of adding. Will not be making this one again. Should have read the comments beforehand but they're not easily visible on the mobile version of the website.

nikkinoodle40's picture
1.25

Didn't enjoy this recipe won't be bothering again. Boring combinations and the sauce separated. Not pleasant

Jodie Marshall's picture
2.5

As a novice cook, this recipe got me into all kinds of trouble. My partner came home and just about rescued it for me, but as with most of the other comments he said if I'd par-boiled the potatoes and added the yogurt at the end then it would have been fine. Saying that, the flavour was lovely once the potatoes had finally cooked. I will do this again, but not follow this recipe

robso.car's picture
1.25

Sadly not impressed - won't be making this again.

I followed some tips written here, specifically substituting the yogurt for coconut milk. Not sure where I went wrong, but the consistency was just annoying - like water! Made it very awkward and difficult to eat.

sarah_h_butler's picture
3.75

This recipe is great... as long as you follow the advice from the other comments! Really tasty, but flaws in the recipe process mean you need to make quite a few adaptations:

1. I almost fully cooked my vegetables before adding to the curry
2. Swapped some potato for cauliflower. The quantity of potato here is quite high I think, so I did 100g potato per person, and 1/2 a small cauliflower each
3. Added the vegetables with the stock but as they were almost cooked, I only simmered for 5 mins just to finish them off, and reduce the stock
4. Added the peas (already cooked) and yoghurt right at the end, off the heat
5. I didn't have any madras powder, but used madras paste instead (1 tablespoon)

The yoghurt didn't split, and the veg was cooked perfectly. The veg was in the flavoured stock long enough to absorb the spices, and still have great flavour. I will definitely be making this again, and will try out with other curry pastes.

The meal itself was worth 5*, but as the recipe is so poorly written I have reduced it to 4*

sarah_h_butler's picture
3.75

This recipe is great... as long as you follow the advice from the other comments! Really tasty, but flaws in the recipe process mean you need to make quite a few adaptations:

1. I almost fully cooked my vegetables before adding to the curry
2. Swapped some potato for cauliflower. The quantity of potato here is quite high I think, so I did 100g potato per person, and 1/2 a small cauliflower each
3. Added the vegetables with the stock but as they were almost cooked, I only simmered for 5 mins just to finish them off, and reduce the stock
4. Added the peas (already cooked) and yoghurt right at the end, off the heat
5. I didn't have any madras powder, but used madras paste instead (1 tablespoon)

The yoghurt didn't split, and the veg was cooked perfectly. The veg was in the flavoured stock long enough to absorb the spices, and still have great flavour. I will definitely be making this again, and will try out with other curry pastes.

The meal itself was worth 5*, but as the recipe is so poorly written I have reduced it to 4*

Justynka@talk21.com's picture

Well I thought that putting yogurt right at the begging of cooking may ruin the dish, but unfortunately I fallowed the recipe. Now not only the yogurt curdled up, but the lime juice over potatoes made cooking them almost impossible. Theoretically perfect and easy dish ruined! Very disappointing.

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (4)

phlwibble32's picture
0

I have this on the hob at the moment and so far, it's horrendous!!!
Definitely par-boil your potatoes. Ninety minutes after bringing everything to a simmer, the halved potatoes are still hard.
If you don't want the yogurt to curdle, just make sure your pan's not too hot. I've learnt this through trial & practice. I cooked the onions & spices off on a low-med heat, then added the yogurt and it didn't split.
Before you add the lime, check how the sauce tastes. To me, all it tastes off at the moment is lime. It's very tart and all other flavours have been obliterated.
Unless something drastically changes with the flavours soon, this will end up in the bin.

murf61's picture

Use Greek yoghurt - it never curdles. Someone gave me this tip a few years back and it works in every recipe that calls for yoghurt. I prefer Total 0% fat yoghurt which works well in this dish.

TheReluctantHouseWife's picture

Lovely recipie, but only if you ignore the cooking method and follow the suggestions made in the other comments: DEFINITELY part cook (or fully cook) the potatoes first and add the yoghurt at the end. I also don't like the lime juice in it.

I also like to add a tin of pre-cooked chick peas and use a tin of coconut milk instead of yoghurt. I added a bit of corn flour mixed with a small amount of water to thicken the sauce at the end.

I have cooked this several times, adapting as described above and it is a huge hit in my family. Actually, I also leave out the chilli when initially cooking it (my 4 and 6 year olds don't like the heat) but then add a few dried chilli flakes to mine and my husband's portions at the end.

I really think BBC Good Food should re-write this recipie as it's a shame if so many people are missing out on what should be a lovely meal because of the error in the cooking method.

stevef1formula1's picture

For those experiencing curdling problems you need to add it a tablespoon at a time incorporating and then adding more, only when all the yogurt has been incorporated add the stock. There should not be any need to par boil the new potatoes as long as they are not too large, if the timings on the recipe are followed the pototes will be cooked.

I liked the idea for the curry but as a meat eater I probably won't be making this again.