Potato and pea curry
A warming spiced potato and pea curry simmered with cumin, tomatoes and aromatic spices, perfect served with flatbreads, rice and cooling yoghurt.
Updated : 06 February, 2026
Easy
About 20 min.
Ingredients
2 tablespoon
Sunflower oil
1 teaspoon
Cumin
1
Onion
2 clove
Garlic
400 grams
Canned tomatoes
0.5 teaspoon
Salt
1 teaspoon
Chilli flakes
1 teaspoon
Ground cumin
650 grams
Potato
300 grams
Green peas
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the oil in a large saucepan and add the cumin seeds. As soon as they begin to sizzle and release their aroma, add the chopped onion. Cook over a medium heat for 5-6 minutes, stirring often, until the onion is soft and golden brown.
Step 2
Stir in the garlic and cook for 1 minute more. Add the tomatoes along with 200ml/7fl oz water, bring to the boil, then cover the pan. Reduce the heat to low–medium and cook for 15 minutes, stirring regularly, until the liquid has reduced.
Step 3
Add the salt, spices and cubed potatoes, followed by 300ml/½ pint boiling water. Cover and cook over a low–medium heat for 15 minutes, stirring regularly, until the potatoes are tender but still holding their shape.
Step 4
Add the peas, along with a small splash of water if needed, cover again and cook for a further 5 minutes.
Step 5
Serve hot with flatbreads or rice. Finish with a dollop of natural yoghurt if you like.
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