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]

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  • 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


  1. Heat the coconut oil in a large pot over medium heat.
  2. 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.
  3. Add the spices and salt and continue cooking the mixture, adding splashes of water as needed if things get dry.
  4. Cook the onions and spices together for 5-10 minutes. Add in the garlic and stir it to coat.
  5. Add the potatoes and stir everything again.
  6. 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.
  7. Simmer it, uncovered, for another 10 minutes or until it's thickened.
  8. Add in the fresh peas and simmer them for 5 minutes.
  9. Add in the frozen peas and simmer for a few minutes.
  10. Stir in the black pepper and chili paste/hot sauce if you're using it.
  11. Taste the curry and adjust the seasoning as needed.
  12. Serve it with sliced green onions, fresh cilantro, and a squeeze of lime juice.
  13. 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.
  14. Remove it from the heat and let sit for 5  minutes, then fluff it with a fork.


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