Pea & new potato curry

Pea & new potato curry

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(21 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

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

kcalories
336
protein
16g
carbs
50g
fat
8g
saturates
3g
fibre
9g
sugar
18g
salt
0.5g

Ingredients

  • 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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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.

Recipe from Good Food magazine, May 2013

Comments, questions and tips

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Comments

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Jodie Marshall's picture
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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
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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
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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.

savagekipper's picture

me too. I part boiled the potatoes to make cooking easier but the yoghurt curdled so badly i ended up throwing it all down the loo. Very upset I wasted our budgeted food money on this.

sylvieioannou's picture

Use low fat coconut milk instead of yogurt...doesn't curdle! delish!

inga_va's picture
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I don't understand why the recipe calls for lime juice - it ruined the dish completely as it was too sour.

nicolanymph's picture
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I made this using a little less yoghurt and tinned new potatoes (fresh ones were out of stock) and it was delicious! I can't wait to make it again!

suzzells26's picture

We love adding new curries to the repetoire and this is definitely a keeper. Thank you to everyone who posted tips as I'm sure it helped make our version a success. We parboiled the potatoes as many recommended. To avoid curdling, try stabilising the yoghurt first: make a paste of ordinary plain flour and a little water (about 1 - 1.5 tsp flour per 500g yoghurt). Put the yoghurt and flour paste in a heavy-based pan over medium heat, stir gently in one direction until it comes to the boil. Leave to simmer for 10 mins uncovered (or put kitchen paper over the pan to allow steam to escape but catch the volcanic yoghurt eruptions) then stir again and cool. The yoghurt in the recipe did separate a little in the sauce but not in a horrid way and definitely not curdled.

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.

Ax

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.

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