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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mirandabm
22nd May, 2013
Since for some people there seemed to be a problem with the potatoes I shall try this but parboil the potatoes first and maybe add the yoghurt later?
kathy535
21st May, 2013
2.05
I'll not bother making this again. There seems to be a problem with the cooking method - if you simmer it hard enough to cook the potatoes then the yoghurt curdles, if you simmer it gently, then the potatoes take forever to cook - I gave it 80mins and they were still hard. The flavour is a little bland - I used the full seasoning and extra (a total of 3tsp of curry powder and 2 tsb of dried chilli) and it was about right for me and my partner, but a little spicy for my teenager who hasn't yet got used to spicy food. Overall, just not very tasty or exciting.
blodyn
21st May, 2013
3.05
It was ok. used low fat yoghurt and it split, which isn't nice to look at! Cooked the potatoes for 45 mins and they still weren't quite cooked. Also, wasn't keen on the chunks of ginger, not nice to bite into. If I made it again, I would probably use coconut milk instead of the yoghurt.
karencap
20th May, 2013
3.05
As soon as i realised the yogurt went into the pan so early I knew it would split and it did! Ok taste, added some brocolli because I had some to use up, quite hot but the texture put me off! Wont bother doing this one again
Frantic Flapjack
20th May, 2013
2.05
Really disappointed with this one and from Barney too! Far too many potatoes. It could have done with extra vegetables and cut down on the potatoes. Also, not very spicy. It didn't taste like a curry. No-one went back for seconds.
daisypetal357
9th May, 2013
4.05
Yes, it is quite hot. My hubby likes mild curries and found this one too hot for him. It is quite tasty and if I made it again I would replace some of the potatoes with cauliflower. I had rice with it and had both left over so I have mixed them together and will freeze for another day. I did try it cold but it wasn't nice.
folrigger
8th May, 2013
Why were my potatoes still uncooked after such lengthly cooking time
mathilde_karytinou
7th May, 2013
5.05
This was a very tasty recipe! i ran out of yogurt so used buttermilk instead, which worked fine! i only used one chili - unless the yogurt neutralizes the spiciness of the chili more than the buttermilk did, in my opinion one chili is the perfect heat!!
gembosp
7th May, 2013
Is it very hot?
horizon0498
7th May, 2013
5.05
Simply delicious curry. One of the best vegetarian recipes I've ever tried!

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