This spring-inspired curry is incredibly simple, tantalizingly delicious, and hearty as well. The fresh (and frozen peas) are combined with tender fingerling potatoes and then simmered in a rich creamy curry that is charged with garlic, onions, and a complex bouquet of spices.
Simple Pea and Potato Curry [Vegan, Gluten-Free]
- 2 tablespoons coconut oil
- 1 large yellow onion, diced
- 1/2 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 3/4 teaspoon fine sea salt
- 3-4 tablespoon water
- 3 cloves garlic, finely grated with a micro plane
- 3 cups potatoes, peeled and chopped into wedges or cubes
- 1 can full-fat coconut milk
- 1 1/2 cups water or stock
- 1 cup mange tout peas (aka snow or sugar peas)
- 1/2 cup frozen peas
- 1/2 tablespoon sambal oelek (chili paste)
- Black pepper
- 2 green onions, thinly sliced
- Fresh cilantro
- Squeeze of fresh lime or lemon juice
- 1 1/2 cups basmati rice
- 2 1/4 cup water
- Pinch fine sea salt
- Heat the coconut oil in a large pot over medium heat.
- Add in the onions and stir them to coat. Sweat out the onions until soft, this takes about 5 minutes, stirring often to prevent burning.
- Add the spices and salt and continue cooking the mixture, adding splashes of water as needed if things get dry.
- Cook the onions and spices together for 5-10 minutes. Add in the garlic and stir it to coat.
- Add the potatoes and stir everything again.
- Add the coconut milk and water and bring it to a boil, then cover the pot and simmer it for 20-25 minutes, until potatoes have softened.
- Simmer it, uncovered, for another 10 minutes or until it's thickened.
- Add in the fresh peas and simmer them for 5 minutes.
- Add in the frozen peas and simmer for a few minutes.
- Stir in the black pepper and chili paste/hot sauce if you're using it.
- Taste the curry and adjust the seasoning as needed.
- Serve it with sliced green onions, fresh cilantro, and a squeeze of lime juice.
- While the curry is simmering make the basmati rice. Place rice in a small sauce pot with a pinch of salt. Boil a kettle of water and measure out 2 1/4 cups boiling water then pour it over the rice. Bring to simmer, then cover and reduce to a minimum for 15 minutes.
- Remove it from the heat and let sit for 5 minutes, then fluff it with a fork.