Nepalese Potato, Tomato and Pea Curry

"A rich flavored curry-easy to make and not expensive. Can be thrown together at the last minute, a favorite also with vegetarians."
 
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photo by loof751 photo by loof751
photo by loof751
photo by JoyfulCook photo by JoyfulCook
photo by Sackville photo by Sackville
Ready In:
45mins
Ingredients:
14
Serves:
3-4
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ingredients

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directions

  • Heat oil in a saucepan and fry onion until soft and golden. Stir in pepper, chili, garlic, ginger, turmeric and salt. Continue cooking for 2-3 minutes then add the potatoes; stir.
  • Add the remaining ingredients and hot water. Simmer until vegetables are cooked, thicken if necessary.
  • Serve with rice and accompaniments.

Questions & Replies

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  1. Thomas K.
    How do they make the peas be hard like that. Mine are squishy. The hard peas are part of the glamour of this curry.
     
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Reviews

  1. loof751
    This is a great and easy curry! I used a whole large jalapeno for the chili pepper and it was great with the potatoes, just added a mellow heat. This smelled great cooking and had a beautiful color. Hearty, flavorful, and quick to prepare - loved this - thanks for sharing the recipe! Made for the Best of 2012 event, recommended by rpgaymer
     
  2. EmilyStrikesAgain
    This was good, but not great. It was simple to make and we finished it and all of our leftovers but found it lacking... something. It was just very plain, and I was expecting more complexity. Won't make again, but I don't regret making it.
     
  3. tara portee
    Two great things (potatoes and peas) brought together by tons of warm spicey goodness (but not too spicy). This is easy and fairly quick to prepare. I did take a little short cut and partially boiled the potatoes the day before. It is also a healthy choice.
     
  4. robbin_mp
    Yes! Just got back from Nepal and wanted to re-experience the flavors I loved there. This hit the spot. May thanks.
     
  5. Thomas K.
    How do they make the peas be hard like that. Mine are squishy. The hard peas are part of the glamour of this curry.
     
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RECIPE SUBMITTED BY

We now reside back in England after returning from Australia after most of our working life there. I have been fortunate enough to have lived in many countries when I was younger and therefore many of my recipes reflect this! Love to cook. love to travel too
 
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