Total Time
Prep 15 mins
Cook 25 mins

This is a quick and easy curry which you can serve with rice. Don't be afraid to add extra spices - the yogurt side dish will cool you down.

Ingredients Nutrition


  1. Heat oil in pan.
  2. Add onion and garlic, cook until onion is soft.
  3. Add potato and spices, cook another 2 minutes.
  4. Add tomatoes and water, bring to boil.
  5. Simmer for 20 minutes, stirring occasionally.
  6. When potato is tender, add peas. Cook until peas are hot.
  7. Stir yogurt and parsley or mint together in a separate bowl.
  8. Serve curry over rice with a dollop of cooling yogurt.


Most Helpful

Very good - it needed a little more spice to make it "Curry", in my opinion, rather than "Curried Potatoes and Peas". So we doubled all of the spices (using fennel seed instead of ground fennel), added two tablespoons of cashew butter to cream it up, used fresh tomatoes and skipped the mint (we didn't have any). Also added in a chopped carrot. I served this over quinoa and garnished with fresh cilantro springs. We didn't have yoghurt, so I served with coconut milk seasoned with garam masala. This was a great recipe and we'll be making it again, thanks!

kellymbrown December 18, 2008

I started making some Indian dishes over the past couple of weeks and have tried about 5 recipes. This one is our favorite so far. It had the best flavor. I made it as directed, but doubled the recipe and added some fresh zucchini in place of part of the potatoes. I didn't have ground fennel, so I substituted fennel seed. I also added about 3/4 t salt. I did not serve it with the yogurt, but it was still very flavorful. Thanks for a great recipe. I will make it again.

Sharbysyd August 06, 2008

I made this for dinner tonight and used white onion instead of brown. I also used dried mint which I checked with the chef to see if that was ok. I LOVED the "topping" that was served on the potatoes. THanks Miss Olivia!!!

Ang11002 December 22, 2006

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