Pea & new potato curry

Pea & new potato curry

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(49 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
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal336
  • fat8g
  • saturates3g
  • carbs50g
  • sugars18g
  • fibre9g
  • protein16g
  • salt0.5g
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Ingredients

  • 1 tbsp vegetable oil
  • 2 onions, sliced
    Onion

    Onion

    un-yun

    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
    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
    Turmeric

    Turmeric

    term-er-ik

    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
    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 (to make your own, see step 1)
  • 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. 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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nikkinoodle40
24th Sep, 2014
2.05
Didn't enjoy this recipe won't be bothering again. Boring combinations and the sauce separated. Not pleasant
Jodie Marshall
9th Sep, 2014
3.05
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
8th Aug, 2014
2.05
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_sikora
5th Aug, 2014
4.05
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_sikora
5th Aug, 2014
4.05
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
23rd May, 2014
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
24th Jun, 2014
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
21st May, 2014
Use low fat coconut milk instead of yogurt...doesn't curdle! delish!
inga_va
3rd May, 2014
2.05
I don't understand why the recipe calls for lime juice - it ruined the dish completely as it was too sour.
nicolanymph
8th Mar, 2014
5.05
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!

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