Potato Pea Curry
Servings: 2
Calories: 307kcal
Ingredients
- 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
Directions
- 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.
Nutrition
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