Potato Curry with Peas and Carrots
This vibrant Potato Curry with Peas and Carrots is a comforting, one-pot vegetarian dish brimming with bold Indian flavors. Tender diced potatoes, sweet carrots, and nutrient-packed peas are simmered in a rich, spiced tomato base infused with aromatic cumin, garlic, ginger, and garam masala. This wholesome curry comes together in just 45 minutes, making it perfect for a nourishing weeknight dinner. Serve it hot with steamed basmati rice or your favorite flatbread to soak up every bit of the savory, spiced sauce. Vegan, gluten-free, and easily customizable, this hearty curry is sure to become a family favorite for anyone craving warm, homemade Indian cuisine.
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Recipe Information
Ingredients
- 2 medium, diced Potatoes
- 2 medium, sliced Carrots
- 1 cup Frozen peas
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 1 teaspoon, grated Ginger
- 2 medium, pureed Tomatoes
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon (optional) Red chili powder
- 1 teaspoon (or to taste) Salt
- 2 cups Water
- 2 tablespoons, chopped (optional garnish) Fresh cilantro
Instructions
Heat the vegetable oil in a large pan over medium heat.
Add the cumin seeds and toast for 30 seconds until they become aromatic.
Add the chopped onion and sauté for 3–4 minutes until golden brown.
Stir in the garlic and ginger, cooking for another 1 minute.
Add the tomato puree and cook for 5–6 minutes until the oil starts to separate from the mixture.
Mix in the turmeric powder, coriander powder, garam masala, red chili powder (if using), and salt. Stir well to combine.
Add the diced potatoes and sliced carrots to the pan, coating them with the spice mixture.
Pour in the water and bring it to a simmer. Cover the pan with a lid and cook for 15–20 minutes, stirring occasionally, until the potatoes and carrots are tender.
Add the frozen peas and cook for another 5 minutes until heated through.
Taste and adjust seasoning if needed.
Garnish the curry with fresh cilantro before serving, if desired.
Serve hot with steamed rice or warm flatbread.
Nutrition Facts
Calories |
941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2544 mg | 111% | |
| Total Carbohydrate | 153.6 g | 56% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 33.9 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3985 mg | 85% | |
*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.
