Pea & new potato curry

Pea & new potato curry

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(51 ratings)

Prep: 15 mins Cook: 1 hr, 10 mins


Serves 4

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

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal336
  • fat8g
  • saturates3g
  • carbs50g
  • sugars18g
  • fibre9g
  • protein16g
  • salt0.5g
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  • 1 tbsp vegetable oil
  • 2 onions, sliced



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

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



    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



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 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



    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 (to make your own, see step 1)
  • 300g podded fresh pea (or use frozen)



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

  • lime wedges, to serve



    The same shape, but smaller than…

  • 2 naan bread, to serve


  1. To make your own pea stock: put leftover pea pods in a large saucepan with half bunch each mint, thyme and parsley. Add enough water to cover, and some salt and black peppercorns. Gently bring to the boil and simmer for 35 mins, then strain. Chill for up to 5 days or freeze for up to a month.

  2. 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.

  3. 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.

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Comments, questions and tips

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1st Nov, 2019
i have cooked this many times now, and yes had a few issues at first, but now I par boil (or used tin) potatoes and use crème fraiche instead of yogurt.
Rob Armitage's picture
Rob Armitage
19th Aug, 2019
Really delicious. Amazing that it can be so good with so few ingredients. Especially if you do it my way. Instead of all the spices, just add one third of a jar of Patak’s spice paste. Madras or Jalfreezi. I put the ginger and chillies in too, but then I do like hot curries. If you use coconut milk instead of yoghurt then you will have no problem with curdling. You can serve the yoghurt on the side when you serve it, if you like. One of those new folded flatbreads is good with this and great for mopping up the lovely sauce. Enjoy!
Jennifer Klena's picture
Jennifer Klena
20th Mar, 2019
Boggin indeed. My boyfriend made this last evening. Cooked for three hours and the potatoes never softened and yes, the yoghurt curdled. Inedible. Needless to say, it was Naan and Rice for dinner last evening.
carlyj27's picture
10th Jan, 2018
I was a bit skeptical of this recipe after reading all the comments but I had no issues cooking this at all and had no problems with yoghurt curdling like so many have had! I used a vegetable stock pot rather than making my own stock, tinned peas and also two large tins of new potatoes because I am trying to use up as may cupboard staples as possible. I also don't have madras powder so used normal "curry" powder and also tandori masala powder. I doubled the quantities of each spice required. I didn't have fresh chillies but did have a tube of red chilli paste in the fridge so used that instead. When it came to adding the yogurt, I removed the pan from the heat, and stirred in a spoonful of yogurt at a time until the tub was all gone. Then, on adding the stock, I again added a little bit, stirred, and added more until it was all incorporated. No curdling or separating. I then left it to simmer on the hob on low with the lid on while preparing rice and naans. It went down a treat and my notoriously fussy children ate it all even if they did say I'd used a bit too much chilli. There was plenty left to be frozen and I bet it will taste even better on reheating! Another tip is to not use the entire lime. I used half and it was just right. Any more and I can imagine it would be very overpowering. I'll definitely be cooking this again!
29th May, 2017
Inedible- the potatoes didn't cook and the yoghurt curdled- yuck!
7th Jan, 2017
This recipe is delicious, I was very surprised by the reviews as I followed the method step by step and never had any problems. My yoghart did not curdle. The only thing I can think of is that the yoghart I use is vegan friendly (alpro) and doesn't contain any milk, so maybe the ingredients used in these yogharts, help reduce or even prevent curdling. I would definitely recommend this recipe!
Sam Beeton
27th Apr, 2016
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
18th Mar, 2016
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.
24th Jan, 2016
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.
3rd Jan, 2016
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!


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28th Apr, 2015
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.
30th Mar, 2015
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.
27th Jan, 2015
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.
19th Jul, 2013
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.
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