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Golden new potato & pea curry served in a bowl

Golden new potato & pea curry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Adapt our potato and pea curry to your liking – for example, you could add prawns or chunks of monkfish for a few minutes towards the end of the cooking time

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
high infibre7g


  • 3 banana shallots, peeled and chopped
  • 5 large garlic cloves, chopped
  • 4 Thai red chillies
  • 5cm piece of galangal, peeled and chopped, or 1 tbsp galangal paste
  • 5cm piece of ginger, peeled and finely chopped
  • 1 lemongrass stalk, outer leaves removed and end trimmed
  • 2 tsp medium curry powder
  • 2 tsp ground turmeric
  • ½ tsp ground cumin
  • 2 tbsp coriander seeds
  • 900g new potatoes, halved (see tip, below)
  • 2 tbsp rapeseed or vegetable oil
  • 2 tbsp fish sauce (optional)
  • 2 x 400g cans full-fat coconut milk
  • 3 lime leaves
  • 200g fresh peas
  • 2-3 limes, juiced
  • sticky jasmine rice, to serve


  • STEP 1

    Tip the shallots, garlic, half the chillies, the galangal, ginger, lemongrass and spices into a food processor with 50ml water and blitz to a smooth paste. Cook the new potatoes in a pan of boiling salted water for 5 mins until just softened, then drain.

  • STEP 2

    Heat the oil in a large saucepan over a medium heat, then tip in the paste and fry for 10 mins, stirring regularly with a wooden spoon. Add the potatoes, fish sauce (if using), coconut milk and lime leaves. Halve the remaining chillies and add these along with 100ml water. Bring the mixture to a simmer, cover with a lid and cook for 15 mins, or until the potatoes are tender but still holding their shape. Add the peas and cook for another 5 mins.

  • STEP 3

    Season to taste with salt, pepper and the lime juice, then serve the curry over a bowl of sticky rice.

Recipe tip

If your new potatoes are on the larger side, quarter them to ensure they cook evenly.

Recipe from Good Food magazine, April 2022

Goes well with


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