Indian Potato Pea Coconut Curry
A creamy coconut curry with tender potatoes, green peas, tomato, ginger, turmeric, curry spices, and cilantro.
Instructions
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Warm olive oil in a pot and cook onion until soft.
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Add garlic, ginger, curry powder, and turmeric; stir until fragrant.
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Add potatoes, tomatoes, coconut milk, salt, and a splash of water if needed.
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Cover and simmer until the potatoes are tender.
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Stir in peas and cook until bright and hot.
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Gently mash a few potato pieces to thicken the sauce.
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Taste and adjust salt.
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Finish with cilantro and serve warm.
Tips
Cut potatoes evenly so they become tender at the same time.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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