Potato and Pea Curry
SERVINGS
4
PREP TIME
10 Min
COOK TIME
24 Min
Also called “Aloo Matar,” potato and pea curry is a longstanding staple in Indian cuisine. Our recipe features buttery Yukon Gold potatoes and creamy Very Young Small Sweet Peas simmered in a spiced, tomato gravy. Simply serve this savory vegetable potato curry with long-grain rice, or naan, to make a complete meal.
FEATURED PRODUCTS
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FULL RECIPE
Serving Size: 4
Prep Time: 10 minutes
Cook Time: 24 minutes
Green Giant product(s) used: Green Giant® Very Young Small Sweet Peas
Lists of ingredients:
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2 tablespoons coconut oil1 medium yellow onion, chopped2 cloves garlic, minced1-inch piece of ginger, peeled and grated2 large Yukon Gold potatoes, peeled and diced into 1-inch cubes1 Tablespoon curry powder1 cup vegetable broth1 can (15 ounces) coconut milk1 Tablespoon tomato paste1 teaspoon salt1 can (15 ounces) Green Giant® Very Young Small Sweet Peas, drained
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STEPS
1
Heat oil in a large saucepan over medium. Add onion and cook for 5 minutes until soft and golden, stirring occasionally. Add garlic and ginger, then cook for 1 minute more.
2
Add potatoes and curry powder. Stir to coat potatoes. Add broth and bring to a boil. Reduce heat to medium-low and cover the pot. Simmer for 15 minutes, stirring occasionally, until the potatoes are tender and cooked through.
3
Add coconut milk, tomato paste, salt and peas. Stir and cook another 3 minutes until peas are warmed through and curry is thickened.
4
Serve this vegetable coconut curry with long-grain rice or warm naan bread.
TIPS & TRICKS
Basmati rice is a popular long-grain rice option to pair with potato and vegetable curry because of its distinctly nutty, fragrant flavor that is slightly sweet and somewhat spiced.
Serving Size: 4
Prep Time: 10 minutes
Cook Time: 24 minutes
Green Giant product(s) used: Green Giant® Very Young Small Sweet Peas
-
2 tablespoons coconut oil1 medium yellow onion, chopped2 cloves garlic, minced1-inch piece of ginger, peeled and grated2 large Yukon Gold potatoes, peeled and diced into 1-inch cubes1 Tablespoon curry powder1 cup vegetable broth1 can (15 ounces) coconut milk1 Tablespoon tomato paste1 teaspoon salt1 can (15 ounces) Green Giant® Very Young Small Sweet Peas, drained
1
Heat oil in a large saucepan over medium. Add onion and cook for 5 minutes until soft and golden, stirring occasionally. Add garlic and ginger, then cook for 1 minute more.
2
Add potatoes and curry powder. Stir to coat potatoes. Add broth and bring to a boil. Reduce heat to medium-low and cover the pot. Simmer for 15 minutes, stirring occasionally, until the potatoes are tender and cooked through.
3
Add coconut milk, tomato paste, salt and peas. Stir and cook another 3 minutes until peas are warmed through and curry is thickened.
4
Serve this vegetable coconut curry with long-grain rice or warm naan bread.
Tips & Tricks
Basmati rice is a popular long-grain rice option to pair with potato and vegetable curry because of its distinctly nutty, fragrant flavor that is slightly sweet and somewhat spiced.
