Creamy Potato and Pea Coconut Curry Recipe

Perfect Potato and Pea Coconut Curry

• ▢ 1 tablespoon of vegetable oil
• ▢ 1 tablespoon of cumin seed whole
• ▢ 1 tablespoon of brown mustard seeds
• ▢ 1 small chili pepper; serrano, thai, or similar (de-seeded if less heat desired), chopped finely
• ▢ 1 clove garlic chopped
• ▢ 1 tablespoon of fresh chopped ginger
• ▢ 1 medium yellow onion diced
• ▢ 1 large russet potato unpeeled, diced, about 2 cups (or substitute sweet potato or winter squash)
• ▢ 2-3 cremini or white button mushrooms sliced (optional)
• ▢ 1 cup of coconut milk about ½ of a can
• ▢ ½ teaspoon of powdered turmeric
• ▢ ½ teaspoon of black pepper
• ▢ ½ cup of frozen peas
• ▢ ¼ cup of fresh cilantro or parsley, chopped
• ▢ ½ teaspoon of salt or to taste
• ▢ Pinch of sweetener like sugar or agave (optional)
• ▢ 1 teaspoon of lime or lemon juice
• ▢ Optional add-ins: steamed broccoli, cauliflower, spinach, or cooked chickpeas

• Heat oil in a deep skillet over medium heat (or use a non-stick skillet without oil). Add cumin and mustard seeds and cook 1–2 minutes until the mustard seeds begin to sizzle and pop. Stir in the chili, garlic, ginger, and onion and cook 2–3 minutes until softened and fragrant.
• Add the diced potato and mushrooms, if using, and stir to coat. Pour in the coconut milk, then add turmeric and black pepper. Stir, cover, and simmer 10–15 minutes until the potatoes are fork-tender. For a thinner curry, add ½ cup water or broth. Stir in peas, cilantro, salt and sweetener (if using), and lime or lemon juice. Cook 1–2 minutes more and serve immediately.

Nutrition