Name: Potato and Pea Curry in a Hurry recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: indian
Ingredients: 2 tbs olive oil; 1 brown onion thinly sliced; 1 tsp ginger crushed; 1 tsp garlic crushed; 1 long red chilli deseeded thinly sliced; 1 tsp Madras curry powder; 1/2 tsp turmeric; 5 baby cream delight potatoes sliced; 1/2 lime juiced; 1/2 lime cut into wedges; 200 g Greek yoghurt; 250ml vegetable stock; 1 cup frozen baby peas; 2 cups white rice *to serve; 1/4 cup coriander *to serve leaves only

by taram332 Last updated on 05/02/2025

A quick and easy vegetarian curry.

- taram332

Ingredients

2 tbs olive oil
1 brown onion thinly sliced
1 tsp ginger crushed
1 tsp garlic crushed
1 long red chilli deseeded thinly sliced
1 tsp Madras curry powder
1/2 tsp turmeric
5 baby cream delight potatoes sliced
1/2 lime juiced
1/2 lime cut into wedges
200 g Greek yoghurt
250ml vegetable stock
1 cup frozen baby peas
2 cups white rice *to serve
1/4 cup coriander *to serve leaves only

Method

Step 1

Heat the oil in a large deep frying pan on a medium heat. Add in the onions, garlic, ginger and chilli. Cook for a couple of minutes until the onions begin to soften, then add in the curry powder and turmeric, continue to stir and cook for a minute until the spices are aromatic.
Step 2

Add in the potatoes and stir to coat the potatoes in the onion mix, add in the stock and yoghurt, turn down the heat to low cover and simmer gently for about 15 minutes until the potatoes are tender.
Step 3

Once the potatoes are tender, add in the peas, coriander leaves and lime juice, stir and then cook for 1 to 2 minutes until the peas are cooked. Serve with rice and lime wedge.