POTATO PEA CURRY RECIPE
When it comes to curries, this one hits the spot! The potatoes melt, the peas stand out and everything is alright in the world. It’s such a comforting dish and is one we enjoy often. It reminds us of when we worked in New York City. We’d meet for lunch at a lovely Indian restaurant and enjoy curry, naan and pistachio ice cream. There weren’t many Indian restaurants in the last place we lived, so it brought us great joy to bring the spices and flavors home and produce our very own renditions. Try our potato pea curry recipe below!
Potato Pea Curry Recipe:
- Peel, dice and parboil potatoes in salted water for 20 minutes then set aside to cool
- Boil peas and set aside
- Bring coconut milk to a simmer
- Add curry powder and garam masala to the coconut milk and continue simmering
- Add sea salt and ground pepper to taste
- Add the potatoes and peas and let simmer for 20 minutes
- In the meantime, boil asparagus for 3 minutes and put in an ice bath
- Toss the asparagus in olive oil and sea salt
- Grill or bake until beginning to brown
- Once the curry has reduced and has thickened, remove it from the stove
- Serve hot with the asparagus spears and naan
Ingredients:
- 4 small potatoes cut into cubes
- 1 cup peas
- 1 cup coconut milk
- 1 teaspoon curry powder
- 1/4 teaspoon garam masala
- sea salt and ground pepper to taste
- 10-12 asparagus
- 1/4 cup olive oil
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