Pea and potato curry

Packed full of flavour, spice and fresh ingredients, this tasty pea and potato curry is perfect for cool Winter nights.

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Pea and potato curry
  • 3 medium potatoes (600g), chopped coarsely
  • 1 tablespoon vegetable oil
  • 2 clove garlic, crushed
  • 2 teaspoon finely grated fresh ginger
  • 1/4 cup (75g) tikka masala curry paste
  • 300 millilitre pouring cream
  • 1 1/2 cup (180g) frozen peas
  • 1/2 cup (140g) greek-style yoghurt
  • 2 tablespoon lime juice
  • 4 small pappadams
  • 4 hard-boiled eggs, halved


Pea and potato curry
  • 1
    Boil, steam or microwave potato until just tender; drain.
  • 2
    Meanwhile, heat oil in a large saucepan over medium heat; cook garlic and ginger, stirring, about 2 minutes. Add paste; cook, stirring, until fragrant.
  • 3
    Add cream, bring to the boil; reduce heat. Add potato; simmer, uncovered, about 5 minutes. Add peas and yoghurt; stir over low heat for 5 minutes or until peas are heated through. Stir in juice.
  • 4
    Cook pappadams, in microwave oven, following packet instructions.
  • 5
    Top curry with egg; serve with pappadams.


Serve with steamed rice. Swap the pappadums for warmed naan bread if you prefer.

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