Potato Pea Curry
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Soup
Cuisine: Indian
Keyword: curry, pea, Yukon gold potato
Servings: 2
Calories: 307kcal
- 2 teaspoons olive oil
- ⅓ cup onion small, diced
- 1 clove garlic minced
- 1 teaspoon ginger grated
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon salt
- pinch cayenne optional for heat
- 10 ounce Yukon gold potato (1 potato), cut into ¼-inch-thick pieces
- 1 teaspoon tomato paste
- 1 cup vegetable broth
- ½ cup coconut milk
- ½ cup peas frozen
- 2 tablespoons cilantro chopped
In a medium skillet, warm 2 teaspoons olive oil over medium heat. Add the onion, garlic, and ginger and cook, stirring, for 2 minutes.
Add the curry powder, turmeric, salt, and cayenne and cook for 15 seconds. Stir in the potatoes and tomato paste and cook for 2 minutes.
Add the broth, cover, and cook at a medium boil until potatoes are just tender, about 15 minutes.
Stir in the coconut milk and peas. Continue cooking, uncovered, until warmed through and sauce reaches desired thickness. Fold in the chopped cilantro and serve.
Calories: 307kcal | Carbohydrates: 36g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 674mg | Potassium: 856mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3447IU | Vitamin C: 35mg | Calcium: 51mg | Iron: 4mg