Potato and pea curry

potato and pea curry

This staple curry dish all the way from India is quick to make, tasty and filling. Try throwing in a tin of drained chickpeas or cooked diced chicken to add protein. Serve with rice or naan bread.

Approx total cost: £3.57 or 89p per portion*
Serves: 4
Total time: 35 mins


  • 1 tablespoon olive oil
  • 1 onion (peeled and diced)
  • 1.5 teaspoons garam masala (paste or powder)
  • 1 teaspoon red chilli pepper (flakes preferably)
  • 2 cloves garlic (peeled and diced)
  • 0.25 teaspoons turmeric powder
  • 4 medium waxy potatoes (peeled and diced into thick chunks)
  • 400 millilitres water
  • 1 pack peas (small)
  • 2 pinches seasoning
  • 50 millilitres natural yoghurt
  • 1 bunch coriander (leaves) – or parsley
  • 200g basmati rice (cooked)


  • Heat a large saucepan or frying pan. Add oil, heat for a moment or two and add the onions. Fry for 1 minute.
  • Add all the spices, but only half of the garam masala. Stir until well combined in the oil.
  • Add the garlic, potatoes and water. Bring to boil, then turn down the heat and simmer for 15-20 minutes. Add peas and the rest of the garam masala and stir.
  • Taste, season and then stir in some of the chopped coriander leaves.
  • Stir in the yoghurt.
  • Serve hot with the cooked rice and garnished with the rest of the coriander leaves or parsley.
  • Curries are always delicious cooked the day before serving, as the spices penetrate the potatoes and peas.


*(prices correct at time of publication – supermarket offers and prices may vary)