Potato curry

4 servings Prep: 15 mins, Cooking: 35 mins
Rate this recipe
A flavoursome vegetarian curry that requires minimal effort.

By Food24 August 13 2010
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (12)

2 Tbs sunflower oil
1 onion — chopped
1 tsp garlic — minced
5-6 potatoes — cubed
1 tsp salt
1/4 tsp ginger — ground
2 tsp garam masala
1/2 tsp turmeric — ground
1/2 tsp cumin — ground
1 Tbs tomato paste
2 tomatoes — chopped
1 cup peas — frozen
Tap for ingredients
Tap for ingredients


Heat oil in a medium sized saucepan, then add onion and garlic, sauteeing over medium heat until softened.
Add potatoes, salt, ginger, garam masala, turmeric and cumin and stir
to coat the potatoes with the spices.
Cook, uncovered over medium heat
for 10 minutes, stirring a few times to prevent the potatoes sticking to
the bottom of the pan.
Add a little bit of water, if necessary, to
prevent burning.
Stir in the tomato paste and chopped tomatoes, bring to a boil, then
turn heat down to a simmer, cover and cook another 10 – 15 minutes or
until potatoes are soft.
Add peas and mix through.
Cook another 2 -3 minutes to defrost peas and distribute heat evenly.

Serve as is or with rotis and basmati rice.

For more of The Creative Pot‘s recipes click here.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.