potato and peas recipe

Written ByJenny Smyth Posted on
potato and peas recipe
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The Best potato and peas recipe

I’ve been making this potato and peas recipe for years, and it’s still a family favorite. It’s a simple yet flavorful dish that’s perfect for weeknight dinners or special occasions.

The combination of tender potatoes, fresh peas, and aromatic spices is a winner in our household. My kids love helping me prepare the ingredients, and they always ask for seconds (and sometimes even thirds!)

I love that this recipe is versatile enough to be served as a side dish or used as a filling for wraps or sandwiches. One of the best things about this recipe is how easy it is to customize to suit your taste preferences.

Want more garlic? Add it!

Prefer a bit of heat? Throw in some red pepper flakes!

This recipe has been passed down through generations in my family, and I’m excited to share it with you today. Let’s start with the basics: what makes this potato and peas recipe so special?

Creamy Potato and Pea Curry

Creamy Potato and Pea Curry

4.7 from 687 votes

A comforting and flavorful curry made with tender potatoes and sweet peas in a spiced tomato-onion gravy. This vegetarian dish is perfect for a quick weeknight dinner and pairs beautifully with rice or naan bread.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Curry

3 medium potatoes, peeled and cubed
1 cup frozen peas, thawed
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
1 teaspoon garam masala
1 cup tomato puree
1/2 cup coconut milk
Salt to taste
Fresh cilantro for garnish

👨‍🍳Directions

1Heat the vegetable oil in a large pot over medium heat.
2Once the oil shimmers, add the cumin seeds and let them sizzle for about 10 seconds until fragrant.
3Add the chopped onion and saute for 5-6 minutes until it turns golden brown and soft.
4Stir in the minced garlic and grated ginger, cooking for 1 minute until the raw smell disappears.
5Add the ground coriander, turmeric, chili powder, and garam masala, then stir constantly for 30 seconds to bloom the spices.
6Pour in the tomato puree and cook over medium heat for 5 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate from the sides.
7Add the cubed potatoes and 1 cup of water, then bring to a boil.
8Reduce the heat to low, cover the pot, and simmer for 15-18 minutes until the potatoes are tender when pierced with a fork.
9Stir in the coconut milk and frozen peas, then cook uncovered for 5 more minutes until the peas are heated through and the curry has thickened to your liking.
10Season with salt to taste and garnish with fresh cilantro.
11Serve hot with steamed rice or warm naan bread.

🔧Equipment

Large pot or deep skillet
Cutting board
Knife
Measuring spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

For a richer flavor, you can substitute coconut milk with heavy cream. Adjust the chili powder to your preferred spice level.

Watch Video Of How Creamy Potato and Pea Curry Works

This potato and peas recipe is always a hit at family gatherings, whether we’re having a casual dinner party or a special occasion like Thanksgiving. The best part?

It’s incredibly easy to make ahead of time and store in an airtight container until serving. For storage ideas, consider portioning out individual servings into ziplock bags or containers for easy reheating later on.

❓ Frequently Asked Questions About Creamy Potato and Pea Curry

Q: What type of potatoes should I use for this recipe?

The best potatoes for this recipe are high-starch varieties like Russet or Idaho. These will yield a fluffier texture when cooked.

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