Pea Curry with Carrots and Potatoes
Indulge in the comforting warmth of this vibrant Pea Curry with Carrots and Potatoes, a one-pot vegetarian dish brimming with flavor and nutrition. Featuring a medley of tender carrots, potatoes, and sweet peas simmered in a creamy coconut milk base, this recipe is infused with aromatic spices like curry powder, cumin, turmeric, and a hint of cayenne for a gentle kick. Perfectly balanced with diced tomatoes and vegetable broth, this hearty curry comes together in just 45 minutes, making it an ideal choice for weeknight dinners or meal prep. Serve it over fluffy steamed rice or alongside warm naan bread for a wholesome and satisfying meal. Don’t forget the fresh cilantro garnish for an extra burst of freshness! Keywords: pea curry recipe, vegetarian curry, easy weeknight dinner, coconut milk curry, carrot and potato curry.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, finely chopped onion
- 3 cloves, minced garlic
- 1 inch piece, grated ginger
- 2 medium, diced carrots
- 2 medium, diced potatoes
- 1.5 cups frozen peas
- 1 14-ounce can canned diced tomatoes
- 1 cup coconut milk
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 cup vegetable broth
- 2 tablespoons, chopped (optional for garnish) fresh cilantro
Instructions
Heat the olive oil in a large, deep skillet or pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the diced carrots and potatoes to the skillet and mix well.
Stir in the curry powder, ground cumin, turmeric, and cayenne pepper. Cook for 1-2 minutes to toast the spices.
Add the canned diced tomatoes, vegetable broth, and coconut milk. Stir well to combine.
Season with salt and black pepper. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the skillet or pot, and let it simmer for 15 minutes, or until the carrots and potatoes are tender.
Stir in the frozen peas and cook for an additional 5 minutes.
Taste and adjust seasoning as needed.
Serve the pea curry hot, garnished with fresh cilantro if desired. Pair it with steamed rice, naan, or flatbread for a complete meal.
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4995 mg | 217% | |
| Total Carbohydrate | 208.5 g | 76% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 66.3 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 5103 mg | 109% | |
*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.
