Pea and potato curry recipe
Switch your Friday night curry for a healthy vegan alternative with this easy pea and potato curry. Ready in just 30 minutes, and packed with warming curry spice, it's a great midweek meal for cold evenings. Plus, you can freeze any curry leftovers for another day.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 560 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 300g long-grain rice
- 1 tbsp vegetable oil
- 2 onions, thinly sliced
- 2 garlic cloves, crushed
- 1 chilli, deseeded (optional) and finely chopped
- 2 tbsp medium curry powder
- 2 x 400g tins chopped tomatoes
- 250g fresh greens, sliced, thick stalks discarded
- 567g tin new potatoes, drained and halved if large
- 250g frozen peas
- 4 spring onions, roughly sliced
- 10g fresh coriander, chopped
- 1 lemon, cut into wedges to serve
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2370kJ 560.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 0.4g
- Sugars
- 26g
of the Reference intake
Carbohydrate 108.9gProtein 17.7gFibre 10.4g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Rinse the rice in a sieve until the water runs clear. Tip into a lidded saucepan with 600ml water. Bring to the boil, then reduce the heat to low, cover and cook for 10-12 mins until tender and the water has been absorbed. Set aside with the lid on.
- Meanwhile, heat the oil in a large saucepan over a medium heat and fry the onions for 6-8 mins until lightly golden and tender. Add the garlic, chilli and curry powder, fry for 2-3 mins more, then add the chopped tomatoes and half a tin of water. Simmer for 10 mins, stirring frequently, until thickened slightly. Stir in the greens and bubble for 3 mins or until just wilted, then add the potatoes and peas. Cook for another 5-6 mins until piping hot. Season well and add a splash more water to coat the veg if needed.
- Fluff up the rice with a fork. Scatter the spring onion and coriander over the curry. Serve alongside the rice, with lemon wedges to squeeze over.
- See more Curry recipes
Freezing and defrosting guidelines
Freeze curry only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
