Potato and Sweet Pea Curry

Potato and Sweet Pea Curry

 

 

Potatoes and sweet peas are lathered in a creamy curried tomato sauce in this tasty vegetarian side; best enjoyed with rice or naan bread.

 

Potato and Sweet Pea Curry

Ingredients                                 Makes: 4 servings
2 Tbsp avocado oil ~or~ coconut oil ~or~ extra-virgin olive oil
1 red onion, diced
3 garlic cloves, minced
2 Tbsp curry
5 potatoes, peeled and cut into 1” chunks
2 tomatoes, chopped fine
1/4 tsp turmeric powder
1/4 tsp coriander powder
1 tsp of honey
1/4 tsp sea salt
pepper to taste
1 cup purified water ~or~ vegetable broth
1 cup sweet peas
1/3 cup plain unsweetened yogurt
1/4 cup fresh herbs, chopped  (parsley and/or cilantro)

Instructions
Prepare ingredients. Dice onion and set aside in small bowl. Mince garlic and set aside in a different small bowl. Clean potatoes, peel and cut into 1” chunks, also set aside in their own bowl. Finely chop the tomatoes and set aside.

Making the stir-fry. Heat 1 tablespoon of oil in a deep skillet over medium-low heat. Add onion and slow cook to prevent burning for about 5 minutes or until the onion softens. Next add the minced garlic, about 1/4 cup of the purified water and the 2 tablespoons of the curry powder, mix to combine. Cook the curry powder for 30 seconds to about 1 minute, it should become fragrant, then add the chopped potatoes. Stir or toss the potatoes gently until they are covered in the seasoning.

Increase the heat on the element to a medium heat. Cook the potatoes for a couple minutes, stirring occasionally. Then add the finely chopped tomatoes and the turmeric, coriander seasoning, honey, sea salt and pepper; then stir to combine. Follow this with now mixing in the remaining 3/4 cup of purified water.

Reduce heat to low, cover with a lid and allow the potatoes to cook in this mixture for 8 to10 minutes or until potatoes begin to soften, but still firm. Check and stir periodically to prevent burning. When potatoes are ready, remove lid add the sweet peas to the mixture; allow to cook for a couple minutes. Next add the yogurt and the fresh chopped herbs, mix to combine. Allow mixture to cook for a couple more minutes before giving it a taste test. Adjust seasonings to taste. Serve hot with rice or naan bread.

Recipe shared by: J. Marshall

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