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    You are in: Home / Recipes / Pea Curry With Carrots and Potatoes Recipe
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    Pea Curry With Carrots and Potatoes

    Pea Curry With Carrots and Potatoes. Photo by justcallmetoni

    1/1 Photo of Pea Curry With Carrots and Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    love4culinary's Note:

    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


    1. 1
      First, take out a nice-sized saucepan and heat oil to medium heat.
    2. 2
      Add mustard seeds and fenugreek seeks and fry for about 25 seconds.
    3. 3
      Add onion and garlic and sauté for 4 minutes until onions begin to soften.
    4. 4
      Add your ginger, peas, carrots, potatoes and spices, and allow the ginger and spices to become very fragrant (just a minute or two).
    5. 5
      Add your broth, wine and water and allow mixture to come to a boil.
    6. 6
      Reduce heat and simmer covered until vegetables are soft.
    7. 7
      Combine the cornstarch and water in a bowl.
    8. 8
      Turn heat up a bit and bring to a slight boil, and add your cornstarch mixture; stir until a bit thickened (wont take very long).
    9. 9
      Add your tomato soup and parsley and allow to heat through; approximately 3-4 minutes.
    10. 10
      Serve with basmati rice or flat breads.
    11. 11
      I like to eat this with chappati and soak the chappati in the curry "gravy".
    12. 12

    Ratings & Reviews:

    • on September 12, 2005


      Went back and forth on how to best rate this. Ultimately, I decided to give this the full five stars because while I had dificulty with the recipe, the results were just superb. The flavors were fragrant and complex with all of the wonderful spices playing together in harmony - rather than one dominating the other. For others who will make this, and you should, it's fairly important to cut the potatos relatively small. I had to add close to an additional cup of broth during the cooking time to prevent this from drying out waiting for the carrots and potatoes to cook. This left my peas a little overcooked. Another option would be to add the peas about 10 or 15 minutes into the simmering time. I was also a little unclear if the tomato soup was in concentrated or reconstituted form -- ultimately I chose the later. Did not thicken the sauce with cornstarch at the end as it seem unneccesary. Served mine with Bunny Mom's Bulgar Pilav which match quite nicely soaking up the wonderful curry gravy. Thanks Love!

      people found this review Helpful. Was this review helpful to you? Yes | No


    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:

    fenugreek seeds

    vegetable broth

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