Simple Potato Curry

Simple potato curry combines diced potatoes and peas with onions, garlic, ginger, and curry powder in chicken stock. The onions, ginger, and garlic soften in butter before the potatoes and stock are added; coriander, white wine vinegar, and fresh lemon juice go in near the end.

This recipe serves four, with 10 minutes of preparation and a total time of 35 minutes. The potatoes simmer covered for 15 minutes before the thawed peas go in for a further five minutes.

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Before you start

Finely dice the onions, crush the garlic, and peel and grate the ginger. Peel and dice the potatoes, thaw the peas, and finely chop the coriander.

Ingredient notes

• Potatoes: Peel and dice the potatoes before adding them to the softened onions, ginger, and garlic.
• Chicken stock: The measured stock goes in after the potatoes have been tossed with curry powder.
• Peas: Use thawed frozen peas; add them after the covered potato simmer.
• Coriander, vinegar, and lemon juice: These go in after the peas have cooked, before the final seasoning and heating through.

Simple Potato Curry recipe

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Simple Potato Curry

Potato and pea curry with onions, garlic, ginger, coriander, white wine vinegar, and fresh lemon juice.

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Prep Time 10 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Ingredients Method

Ingredients

  

• 2 onions, finely diced
• 2 cloves garlic, crushed
• 1 inch fresh ginger, peeled and grated
• 1/3 cup butter
• 2 lbs potatoes, peeled and diced
• 1 tablespoon curry powder ( I used Hot)
• 1 cup chicken stock
• 1/2 lb frozen peas, thawed
• 1 bunch coriander, finely chopped
• 1 tablespoon white wine vinegar
• 1 tablespoon fresh lemon juice
• salt
• freshly ground black pepper

Method

 

1. Sauté the onions, ginger, and garlic in melted butter until soft.
2. Add potatoes.
3. Sprinkle the curry powder over the potatoes and toss well.
4. Stir in the stock and bring to a boil.
5. Reduce the heat, cover, and simmer for 15 minutes.
6. Add the peas and cook for 5 minutes.
7. Add the coriander, wine vinegar, and lemon juice.
8. Season to taste with salt and pepper.
9. Heat through.
10. Serve with basmati rice, sliced bananas tossed in plain yogurt, and chutney.

Tips for success

Sauté the onions, ginger, and garlic until soft before adding the potatoes.

Toss the potatoes well with the curry powder before adding the stock.

What to serve with it

Serve with basmati rice, sliced bananas tossed in plain yogurt, and chutney.

Related recipes

Biram Ruz – Egyptian Rice Casserole This baked rice side uses long grain rice with milk and cream, then finishes with butter and a browned top. Stir-Fried Spiced Cabbage (La-Pai-Ts’ai) Like this curry, this cabbage dish includes vinegar. The cabbage is stir-fried, then mixed off the heat with a soy-vinegar seasoning mixture.