Sweet Pea and Potato Curry

Sweet Pea and Potato 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.

Sweet Pea and Potato Curry

Ingredients             Makes: 4 servings              Time: 1 hour
2 Tbsp avocado oil ~or~ coconut oil ~or~ extra-virgin olive oil
1 red onion, diced
3 garlic cloves, minced
2 Tbsp yellow curry powder
5 potatoes, peeled and cut into 1-inch chunks
2 tomatoes, chopped fine
1/4 tsp turmeric powder
1/4 tsp coriander powder
1 tsp 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 parsley and/or cilantro, chopped

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-inch 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 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 of minutes, stirring occasionally. Then add the finely chopped tomatoes and the turmeric, coriander seasoning, honey, sea salt and pepper; then stir to combine. Lastly mix 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 to 10 minutes or until potatoes begin to soften, but are still firm. Check and stir periodically to prevent burning. When potatoes are ready, remove the lid and add the sweet peas to the mixture; allow to cook for a couple of 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 the seasonings to suit personal taste.

Serve. Serve this curry dish hot with prepared rice or naan bread.

Recipe shared by: J. Marshall

Nutritional Information

*Potatoes are an excellent source for the essential nutrient Vitamin B6.
*Peas are an excellent source for the essential nutrients: Vitamin B1, Vitamin K and Vitamin C.

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