Nepalese Potato Tomato and Pea Curry
Dive into the comforting flavors of Nepal with this hearty Nepalese Potato Tomato and Pea Curry, a plant-based dish bursting with vibrant spices and wholesome ingredients. This one-pot curry combines tender potatoes, juicy tomatoes, and sweet green peas in a fragrant medley of cumin, turmeric, and garam masala, creating a rich and aromatic sauce that warms both the heart and soul. With a prep time of just 15 minutes, it’s an ideal weeknight meal that’s as nourishing as it is flavorful. Perfectly suited for serving with steamed rice, roti, or naan bread, this vegan-friendly curry is a celebration of traditional Nepalese cuisine, bringing bold, authentic flavors to your table with every bite.
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Recipe Information
Ingredients
- 4 medium (about 500g) Potatoes
- 3 medium (about 300g) Tomatoes
- 1 cup Green peas (fresh or frozen)
- 1 medium Onion
- 3 Garlic cloves
- 1 inch piece Fresh ginger
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder (adjust to taste)
- 1 teaspoon (or to taste) Salt
- 2 cups Water
- 2 tablespoons (chopped) Fresh cilantro leaves (optional, for garnish)
Instructions
Peel and cube the potatoes into bite-sized pieces. Set them aside in a bowl of water to prevent browning.
Finely chop the onion, mince the garlic, and grate the ginger.
Cut the tomatoes into small cubes.
Heat the vegetable oil in a large pan or deep skillet over medium heat.
Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion to the pan and sauté for 4-5 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger. Sauté for another 1-2 minutes until the mixture is aromatic.
Add the turmeric powder, coriander powder, and red chili powder. Stir well to coat the onion mixture with the spices.
Add the chopped tomatoes and cook for 5-6 minutes, stirring frequently, until the tomatoes break down into a thick sauce.
Drain the cubed potatoes and add them to the pan. Stir to combine with the tomato mixture.
Add the green peas, salt, and 2 cups of water. Mix well.
Cover the pan with a lid and let it cook on medium heat for about 20 minutes, stirring occasionally, until the potatoes are tender and the flavors have melded together.
Stir in the garam masala and cook for another 2 minutes.
Taste and adjust seasoning if needed.
Turn off the heat and optionally garnish with chopped fresh cilantro leaves before serving.
Serve hot with steamed rice, roti, or naan bread.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 15% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 534 mg | 23% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 13.2 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2531 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
