Potato and pea curry

Potato and pea curry

This recipe is courtesy of BBC GoodFood.


  • 2 tbsp sunflower oil or any vegetable oil
  • 1 tsp cumin seeds
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g tin chopped tomatoes
  • ½ tsp salt
  • 1 tsp dried chili flakes
  • 1 tsp ground cumin
  • 3 medium-sized potatoes (about 650g/1lb 7oz), peeled and cut into 2.5cm/1in pieces
  • 300g/10½oz frozen peas


  1. Heat the oil in a saucepan, make sure it is large enough for this recipe, and add the cumin seeds. Once they start to sizzle, add the onion and cook for 6 minutes over medium heat. Make sure to stir regularly.

  2. Once the onions are done, add the garlic and cook for another minute, keeping the same heat. Add the tomatoes with 200ml/7fl oz water and bring to a boil. Cover and cook over medium heat for 15 minutes, maybe 12 minutes. Make sure to stir regularly

  3. Add the salt, spices, potatoes, and 300ml/½ pint of boiling water. Cover and cook over medium heat for 15 minutes, or until the potatoes are softened, make sure to stir regularly. Add the peas with an extra splash of water, if you need to and or want to, cover, and cook for 5 minutes. Serve hot with flat bread or rice. A dollop of natural yogurt is also a nice addition.

Banner and Image Credit: BBC

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