Perfect Potato and Pea Coconut Curry
User Reviews
4.8
Perfect Potato and Pea Coconut Curry
Description
This curry recipe begins by tempering cumin and mustard seeds in heated oil to release their fragrance. Chopped chili, garlic, ginger, and diced onion are added and cooked until softened, forming the aromatic base. Diced potato and optional mushrooms are stirred in and coated with coconut milk, turmeric, and black pepper. Covered and cooked until potatoes are tender, the curry develops a rich creaminess from the coconut milk.
Frozen peas and fresh cilantro are folded in near the end along with salt, a pinch of sweetener, and lime juice to balance and brighten flavors. The curry accommodates a variety of vegetables like broccoli, cauliflower, spinach, or chickpeas for added texture and nutrition. This milder curry offers smoothness and complexity suitable for a comforting meal.
Cut vegetables small to ensure even cooking and use a deep skillet or non-stick pan. Additional water or broth can be added if a thinner curry sauce is preferred. Serve immediately to enjoy the fresh combination of spices and coconut.
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon cumin seed whole
- 1 tablespoon brown mustard seed
- 1 Chili pepper de-seeded if less heat desired), chopped finely, small; serrano, thai, ancho are all acceptable
- 1 clove garlic chopped
- 1 tablespoon ginger fresh, chopped
- 1 medium yellow onion diced
- 1 large russet potato unpeeled, diced, about 2 cups (or sweet potato or winter squash)
- 2-3 cremini mushroom sliced (optional, or white button mushroom
- 1 cup of coconut milk about ½ of a can
- ½ teaspoon Turmeric powdered
- ½ teaspoon black pepper
- ½ cup peas frozen
- ¼ cup cilantro or parsley, chopped, fresh
- ½ teaspoon salt or to taste
- Pinch sweetener like sugar or agave (optional
- 1 teaspoon lime juice or lemon juice
- broccoli optional add-ins; broccoli steamed florets; chickpeas cooked
- cauliflower
- spinach
- chickpea
Instructions
- In a deep skillet, heat oil over medium heat (or omit and use a non-stick skillet). Add cumin and mustard seeds and cook for 1 to 2 minutes until mustard seeds begin to sizzle and pop. Add pepper, garlic, ginger, and onion. Stir and let cook 2-3 minutes until softened and fragrant.
- Add the potato and mushrooms, if using. Stir to coat. Add coconut milk, turmeric, and black pepper and stir well. Cover pan and let cook for 10-15 minutes until potatoes can be pierced with a fork easily. If a more wet curry is desired, you can stir in ½ cup of water or broth. Add peas, cilantro, salt and sweetener (if needed), lime or lemon juice, and stir. Cook 1 to 2 minutes more and serve immediately.
Notes
- This curry is easy to prepare and flexible, allowing use of various vegetables like broccoli, cauliflower, spinach, or chickpeas.
- Cut vegetables into small pieces to ensure even and timely cooking.
- If you prefer a thinner curry, add water or broth to adjust consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 309mg | 13% |
| Potassium | 700mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 243IU | 5% |
| Vitamin C | 17mg | 19% |
| Calcium | 54mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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