Starchy Goodness

Here in London, it’s been snowing off and on all week. Last time it snowed (back in February) chaos ensued! Check out my photos of our neighborhood – it was a winter wonderland!

So, because of all this chilly weather, dinner on Thursday night was a highly necessary potato and pea curry. We shivered our way over to the greengrocers before they closed to grab some potatoes, coriander (cilantro), and coconut milk, and got to work.

The resulting bowls were filled with sweet and aromatic goodness and kept us all warmed up inside while the snowflakes fell. And don’t forget the frozen peas at the end! We almost did…

Two Potato and Pea Curry

Recipe from 101 best ever curries, slightly altered. Served with brown basmati rice.

The particulars:

  • 1 tbsp coconut oil
  • 1 clove garlic, finely chopped (ohhh yeah used mincing skillz learned at school)
  • 1 small piece root ginger, finely chopped
  • 1 tbsp ground cumin
  • 2 tsp turmeric
  • 1 tbsp garam masala
  • 1 tbsp ground coriander
  • 1 onion, finely chopped
  • 4 small white potatoes, cut into chunks
  • 1 large sweet potato, cut into chunks
  • 1/2 pint vegetable stock
  • 1 can coconut milk
  • 2 handfuls frozen peas
  • 1 handful fresh coriander/cilantro sprigs to garnish
  • dash of red chili flakes to taste
  1. Melt the coconut oil in a large pan over a low heat, then add the onion and cook for 5 minutes. Stir occasionally until softened, then add the ginger, garlic, and spices and continue to cook for 2-3 minutes.
  2. Add the potatoes, stock, and coconut milk to the pan and bring to the boil. Turn the heat down and simmer the curry for 20 minutes or until the white potato pieces have softened.
  3. Add the peas in the final 2 minutes. Season to taste, and spoon the curry into bowls, scattering the coriander/cilantro sprigs and red chili flakes to serve.

Lesson learned: This is not a spicy curry, but could do with a bit of red chili or cayenne to heat it up. But if you like things on the milder side, definitely give this curry a whirl. I also like to think that the addition of garam masala FROM ACTUAL INDIA made a huge difference. Thanks Jess!

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