1/1 Photo of Pea Curry With Carrots and Potatoes
This is a wonderful curry I came up with last night because I was in the mood for chappati and couldn't find a recipe using the only veggies I had on hand! So I worked some magic and came up with this curry. It's not a gourmet meal, but its definitely something we enjoyed! I hope you like it :-) BTW... I used homemade tomato soup for this recipe. I cannot tell you how canned would work.
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Units: US | Metric
- 14.79 ml vegetable oil (or whatever oil you like to use)
- 2.46 ml mustard seeds
- 3 fenugreek seeds
- 1 large onion, coarsely chopped
- 4 garlic cloves, minced
- 2.46 ml fresh ginger, grated
- 236.59 ml frozen peas (add more if you wish, but no more than 1/2 cup more)
- 2 medium whole carrots, peeled, sliced, and slices cut in half
- 2 small russet potatoes, peeled and cut into small cubes (for something different you can try leaving peels on!)
- 4.92 ml dry mustard
- 4.92 ml ground turmeric
- 4.92 ml ground coriander
- 4.92 ml ground cumin
- 1.23 ml garam masala
- 473.18 ml vegetable broth
- 14.79 ml white wine
- 236.59 ml water
- 1.62 ml cayenne pepper, to taste
- 14.79 ml cornstarch
- 29.58 ml water, to dissolve cornstarch
- 236.59 ml tomato soup
- 44.37 ml fresh parsley or 44.37 ml cilantro, chopped
- salt and pepper, to taste
- 1First, take out a nice-sized saucepan and heat oil to medium heat.
- 2Add mustard seeds and fenugreek seeks and fry for about 25 seconds.
- 3Add onion and garlic and sauté for 4 minutes until onions begin to soften.
- 4Add your ginger, peas, carrots, potatoes and spices, and allow the ginger and spices to become very fragrant (just a minute or two).
- 5Add your broth, wine and water and allow mixture to come to a boil.
- 6Reduce heat and simmer covered until vegetables are soft.
- 7Combine the cornstarch and water in a bowl.
- 8Turn heat up a bit and bring to a slight boil, and add your cornstarch mixture; stir until a bit thickened (wont take very long).
- 9Add your tomato soup and parsley and allow to heat through; approximately 3-4 minutes.
- 10Serve with basmati rice or flat breads.
- 11I like to eat this with chappati and soak the chappati in the curry "gravy".
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Nutritional Facts for Pea Curry With Carrots and Potatoes
Serving Size: 1 (222 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 216.9
- Calories from Fat 42
- Total Fat 4.7 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 418.5 mg
- Total Carbohydrate 39.4 g
- Dietary Fiber 6.2 g
- Sugars 10.9 g
- Protein 6.0 g
The following items or measurements are not included: