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Pea and potato curry recipe

Pea and potato curry recipe

1 rating

Switch your Friday night curry for a healthy vegan alternative with this easy pea and potato curry. Ready in just 30 minutes, and packed with warming curry spice, it's a great midweek meal for cold evenings. Plus, you can freeze any curry leftovers for another day. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 560 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 300g long-grain rice
  • 1 tbsp vegetable oil​
  • 2 onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1 chilli, deseeded (optional) and finely chopped
  • 2 tbsp medium curry powder
  • 2 x 400g tins chopped tomatoes
  • 250g fresh greens, sliced, thick stalks discarded
  • 567g tin new potatoes, drained and halved if large
  • 250g frozen peas​
  • 4 spring onions, roughly sliced
  • 10g fresh coriander, chopped
  • 1 lemon, cut into wedges to serve
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

    2370kj
    560kcal
    28%
  • Fat

    7g 10%
  • Saturates

    1g 6%
  • Sugars

    26g 28%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 108.9g Protein 17.7g Fibre 10.4g

Method

  1. Rinse the rice in a sieve until the water runs clear. Tip into a lidded saucepan with 600ml water. Bring to the boil, then reduce the heat to low, cover and cook for 10-12 mins until tender and the water has been absorbed. Set aside with the lid on.
  2. Meanwhile, heat the oil in a large saucepan over a medium heat and fry the onions for 6-8 mins until lightly golden and tender. Add the garlic, chilli and curry powder, fry for 2-3 mins more, then add the chopped tomatoes and half a tin of water. Simmer for 10 mins, stirring frequently, until thickened slightly. Stir in the greens and bubble for 3 mins or until just wilted, then add the potatoes and peas. Cook for another 5-6 mins until piping hot. Season well and add a splash more water to coat the veg if needed.
  3. Fluff up the rice with a fork. Scatter the spring onion and coriander over the curry. Serve alongside the rice, with lemon wedges to squeeze over.

Freezing and defrosting guidelines

Freeze curry only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Curry recipes

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