Simple Pea + Potato Curry

Vegan pea and potato curry with basmati rice. A simple weekend night meal that is fast and nourishing. Gluten Free. Serves 3-4.

I guess this is my attempt at a spring inspired meal. I know the peas are frozen but they’re somewhat local so that still counts, right? While the rest of the world seems to be enjoying asparagus and rhubarb, we’re up here still waiting for the snow to melt. But peas and potatoes are in the realm of spring things, so here’s hoping this post has a little something for everyone.

It feels pretty cliche to talk about the weather here but it plays such an important role this time of year. Patience is a virtue that I don’t possess and I’m always a little too eager to find spring vegetables come May. I stopped by a local vegetable stand this week in search of something other than potatoes or last years apples and I jumped at the chance to bring home a few greenhouse cucumbers. If you live in a northern climate, maybe you know what I’m talking about here? The nights are still chilly but the snow is slowly disappearing and soon the trails will be a muddy mess. There will be time to garden and to walk through the woods and to enjoy a meal outside. There will be time for all that, soon. I’m learning to take things as they come, one slow season at a time.

This potato curry might not scream spring but it’s rich and flavorful and the peas add the freshness I’ve been craving. It’s an ease into brighter days while practicing patience and waiting on that asparagus.

Vegan pea and potato curry with basmati rice. A simple weekend night meal that is fast and nourishing. Gluten Free. Serves 3-4.


PEA + POTATO CURRY

A weeknight vegetarian meal that is easy to prepare and satisfying for every one. I often find the most crucial step when making soups and stews like this is to take the time to cook down the onions. I like to add in my spices once the onions have softened and cook it all down together. The spices get a little toasty and coated in oil and it smells incredible, you can then add in the garlic so it softens but doesn’t burn.

You could easily add in a green chili here, I just don’t buy them that often so I always reach for sambal oelek or harissa paste to add heat to dishes, but finely chopped green chili would work really well here. Add in just before the garlic. 

Serves 4.

Ingredients

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
700g potatoes, peeled and chopped into wedges or cubes (about 3 cups)
1 398ml 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 (or your favorite hot sauce, to taste)
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

Instructions

Heat coconut oil in a large pot over medium heat. Add in the onions and stir to coat. Sweat out the onions until soft, about 5 minutes stirring often to prevent burning.  Add in the spices and salt and continue cooking, adding splashes of water as needed if things get dry. Cook onions and spices together for 5-10 minutes. Add in the garlic and stir to coat, then add in the potatoes and stir again.

Add the coconut milk and water and bring to a boil, then cover and simmer for 20-25 minutes, until potatoes have softened. Simmer uncovered for another 10 minutes or until thickened. Add in the mange tout peas and simmer for 5 minutes, then add in the frozen peas and simmer for a few minutes. Stir in black pepper and chili paste/hot sauce if using. Taste and adjust seasoning as needed.

Serve 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 from heat and let sit for 5  minutes, then fluff with a fork.


Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!

13 Comments

  • Reply
    carlos at Spoonabilities
    May 4, 2017 at 1:23 pm

    It’s always time for a delicious curry dish. All the ingredients come together pretty well for a very satisfying meal. Thank you,

    • Reply
      Jodi
      May 4, 2017 at 2:26 pm

      I would definitely agree with that – never a bad time for curry! Thanks for stopping by Carlos! x

  • Reply
    bella
    May 5, 2017 at 3:05 pm

    I love the simplicity of this dish…my mouth is literally watering imagining how it must taste. I know I will definitely be trying this out :)

    • Reply
      Jodi
      May 6, 2017 at 7:38 am

      Thank you, Bella! I sometimes fear that recipes like this are far too simple to share here, but then I think that simplicity is what we’re looking most of the time! Hope you have a fabulous weekend :) x

  • Reply
    Simple Pea + Potato Curry - Vegan Bits
    May 6, 2017 at 1:00 pm

    […] See the recipe […]

  • Reply
    Tessa | Salted Plains
    May 7, 2017 at 10:08 pm

    I just had dinner here and I’m thinking about when I can make this recipe this week! Even though warmer weather has hit where we are, I’m finding myself still gravitating towards soups and stews. This one sounds delicious. xo

    • Reply
      Jodi
      May 9, 2017 at 6:58 am

      Ah thank you for stopping by and saying hi, Tessa! I must admit I’m envious of your warm weather, but soups and stews are keeping me company. Happy to hear you’re in good company too :) x

  • Reply
    Todd Wagner | HonestlyYUM
    May 8, 2017 at 5:32 pm

    I’d eat this curry all day every day, and that’s a fact!! Perfect meal for a brisk spring evening :)

    • Reply
      Jodi
      May 9, 2017 at 6:59 am

      I love your facts, Todd! Thanks for saying hi. Happy Spring!

  • Reply
    Maya | Spice + Sprout
    May 10, 2017 at 6:57 am

    I totally feel youuuu! It actually snowed yesterday… Did you see it? I am definitely working in that transition between cozy and spring fresh right now, so this curry looks ideal. Sending hugs! :)

    • Reply
      Jodi
      May 10, 2017 at 1:56 pm

      I did see it! Yikes! I sat inside drinking tea – but then the sun came out so we got outside in the afternoon – the perfect balance :) Sending hugs right back at you, Maya! The blog is looking so good these days! x

  • Reply
    Elisabeth
    May 25, 2017 at 9:26 pm

    This was so delicious! The potatoes were cooked just right, the sauce was creamy and paired deliciously with the rice (though I used jasmine since that was all I had but basmati is so good also) and topped everyone’s plates off with lime and cilantro. I’m already thinking about who I can tell about this recipe. Thank you!

    • Reply
      Jodi
      May 27, 2017 at 8:18 am

      Hi Elisabeth! Thank you so much for taking the time to let me know you enjoyed the recipe! I’m so thrilled! I do love this curry as well – nothing beats those creamy potatoes! Thanks again xx

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