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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6th Oct, 2013
Great tips!!
28th May, 2013
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.
24th May, 2013
Great tasty curry that all the family enjoyed! Took note of the other comments and suggestions and par boiled pots for 10 mins and it was fine! also used up left over veg in fridge ie broccoli and sweetcorn, etc and it was yummy! Served with rice and poppodums. Not too spicy for the kids! Very yummy! Served a family of 5 easily. Will definately be making this again.
23rd May, 2013
I made this and yes the sauce curdled. Added some corn flour paste at a high heat and saved it! I would add more curry powder next time and different veggies but otherwise it was very tasty. Potatoes took an hour to soften! Parboil next time :)
23rd May, 2013
ok, here's a tip for cooking with yoghurt - always use yoghurt from whole milk; anything else curdles before using - bring it to room temperature - whip it lightly with a fork yes, this recipe is overly generous with the potatoes (which do need to be parboiled before adding to the gravy). cut down on them or add other vegetables.
22nd May, 2013
Eddie the Pole has nailed the spud problem - other root veg share it, carrots, for example. Kathy, if you take a close look at the pic at the head of this column, you'll see that the yoghurt has clearly curdled - you're not alone.
22nd May, 2013
Potatoes will never boil soft in the presence of acid such as lime juice or vinegar. Either par boil the potatoes or add the acid after the potatoes have cooked. An excellent recipe
22nd May, 2013
We really enjoyed this curry
22nd May, 2013
We couldn't finish eating it. It has an odd taste, the lime juice makes it very acidic, which curdled the yoghurt. I added creme fraiche at the end to try and make it creamy again but when it came to eating it it resembled baby sick. This could be my questionable cooking skills, but still, a strange mix of flavours. Not a great recipe.
22nd May, 2013
I've not made this curry, but have done many others like it, and find coconut milk much tastier. But whether I use that or yogurt I add it with the peas, once the potatoes are done, because, as others have found, the potatoes take for ever to cook otherwise. However, they seem to do OK simply in the spiced stock, particularly if they are cut into smaller chunks, or halved, depending on the size of the potatoes. If I use 0% fat yogurt I get it out of the fridge so that it's at room temperature and then stir it in after I've taken the pan off the heat. That way it has best chance of staying creamy and not curdling.


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