Sri Lankan potato and pea curry

Feed the family with this delicious, wholesome Sri Lankan potato and pea curry from The Australian Women's Weekly's 'Almost Vegetarian' cookbook.

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


Sri Lankan potato and pea curry
  • 4 medium potatoes (800g), chopped coarsely
  • 1/4 cup (60g) ghee (clarified butter)
  • 1 medium brown onion (150g), sliced thinly
  • 4 clove garlic, chopped finely
  • 2 1/2 tablespoon finely chopped fresh ginger
  • 2 sprigs fresh curry leaves
  • 1 tablespoon curry powder
  • 1 1/2 teaspoon brown mustard seeds
  • 1/2 teaspoon ground turmeric
  • 2 fresh long green chillies, sliced thinly
  • 400 gram canned chickpeas (garbanzo beans), drained, rinsed
  • 1 cup (120g) frozen peas
  • 1/2 cup (125ml) water
  • 1/2 teaspoon finely grated lime rind
  • 1 teaspoon lime juice
  • 4 free-range eggs
  • 2 green onions (scallions), sliced thinly
  • 1 cup fresh coriander leaves


Sri Lankan potato and pea curry
  • 1
    Place potatoes in a large saucepan with enough cold water to just cover; bring to the boil. Boil over medium heat for 15 minutes or until tender; drain.
  • 2
    Heat 2 tablespoons of the ghee in a large frying pan over medium heat; cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, curry leaves, curry powder, seeds, turmeric and half the chilli; cook, stirring, for 1 minute or until fragrant.
  • 3
    Add potatoes, chickpeas, peas and the water; bring to the boil. Reduce heat; simmer, for 3 minutes or until peas are tender. Stir in rind and juice; season to taste.
  • 4
    Heat remaining ghee in a large frying pan over medium-high heat; fry eggs for 2 minutes or until the whites are set.
  • 5
    Serve potato curry topped with fried egg, green onions, coriander and remaining chilli.


We used dutch cream potatoes.

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