Pea & new potato curry

Pea & new potato curry

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(50 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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wild sarah
25th Nov, 2015
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.
2nd Jun, 2015
Fabulous curry, easy, and delicious.... try it !
Al Wood
18th May, 2015
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?
29th Mar, 2015
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!
11th Jan, 2015
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
10th Nov, 2014
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!!!
10th Nov, 2014
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.
2nd Nov, 2014
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!
4th Oct, 2014
Really not a good recipe, the yogurt split, the taste wasn't great. It ended up looking gross
26th Sep, 2014
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.


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