Pea and Potato Curry | Woman in Real Life:The Art of the Everyday

Friday, February 15, 2013

Pea and Potato Curry


I love Martha Stewart Living's new cookbook "Meatless" so much that I asked them if I could share a couple more recipes with you. They kindly agreed.

As I said in my original post about the book, the first recipe I made from "Meatless" was the Pea and Potato Curry. Here's the official photo, above, and my picture of the curry, below. I made some substitutions, but it still turned out to be delicious. The recipe follows.

Win a Copy of Martha Stewart Living's Meatless

Enter to win your own copy of this lovely book here. The giveaway runs until February 19th.

I have another "Meatless" recipe to share with you soon. Please follow me on Bloglovin', GFC or by email for updates.

Here's the recipe. Enjoy! Let me know if you make it. I'd love to hear how it turns out for you.

Pea and Potato Curry

by Martha Stewart Living
Keywords: gluten-free vegan vegetarian potatoes
Ingredients (serves 4)
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • 1 tablespoon olive oil
  • ½ cinnamon stick
  • 1 fresh green chile
  • 2 garlic cloves, minced
  • 1 yellow onion, coarsely chopped
  • 1 tablespoon minced peeled fresh ginger
  • 7 fresh curry leaves (optional)
  • 3 large tomatoes, coarsely chopped
  • 1 pound Yukon Gold potatoes, cut into 1-inch pieces
  • 2 cups water
  • 1 cup fresh shelled peas (from 1 pound in pods) or frozen peas (do not thaw)
  • Coarse salt
  • 2 tablespoons plain Greek-style yogurt

1. Heat a large heavy-bottomed pot over medium. Toast coriander, fennel, and mustard seeds until fragrant, stirring, about 1 minute. Let cool slightly, then process in a spice grinder or clean coffee mill until finely ground. (You can also crush the seeds with the side of a chef’s knife.)

2. Heat olive oil in same pot. Add ground seeds, cinnamon, chile, garlic, onion, ginger, and curry leaves (if using). Cook, stirring occasionally, until onion is soft, 6 to 8 minutes. Add tomatoes and bring to a boil, then simmer, stirring occasionally, until slightly thickened, about 15 minutes.

3. Add potatoes and the water. Simmer, partially covered, until potatoes are tender, about 35 minutes. Add fresh peas and cook until tender, about 12 minutes. (If using frozen peas, cook just until heated through, about 5 minutes.) Discard cinnamon stick. Season with salt. Stir in yogurt, and serve.

Per serving: 194 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 33 g carbohydrates, 6 g protein, 7 g fiber
Powered by Recipage


  1. Oh my word - this looks amazing! I was trying to figure out another meal to make this upcoming week and I think I just found it.
    I will let you know how it turns out.
    I also did not know Martha came out with a Meatless cookbook!!! As a vegetarian this is music to my ears


    1. Hi Sarah, In Martha's intro to the book she says her daughter is vegetarian. Nice to hear! LMK how it goes! Jo

  2. I love that this is a vegetarian curry! Great spices in this, it'll keep you warm on these cold winter days :P

    1. So true, Natalie. We need all the help we can get! :)

  3. Oh, this looks delicious! Perfect dish for this time of year. Thanks for sharing, Joann. Have a great weekend!

    1. Thanks Laura! Have a wonderful weekend too!

  4. Mmmmm! This looks healthy and yummy! I like the unusual combinations of spices. Putting this in my recipe file. Have a lovely weekend, Joann! xx

    1. I hope you enjoy the recipe Karen. Have a great weekend too! Joann

  5. I love the look of this recipe; it's a favourite of mine when we eat in Indian restaurants, and now I know the spices that make it. Thanks Joann, will try it this week.

    1. Thanks Terry! I love to eat Indian food too, but I rarely make it. I guess the spices are a bit mysterious to me too. Let me know if you make it and how it goes. :) Joann