Pea and Potato Curry

Pea and Potato Curry


1 Cup McCain Frozen Peas

McCain Diced Potatoes

1 Onion Finely Chopped

2 Cloves Garlic, Minced

1 Tablespoon Vegetable Oil

2 Teaspoons Curry Powder

1 Teaspoon Ground Coriander

1/2 Teaspoon Turmeric Powder

1 Can (400g) Chopped Tomatoes

1 Cup Vegetable Broth

Salt And Pepper to Taste

Fresh Coriander, For Garnish

Cooked Rice Or Naan Bread, for serving


Total Time: 25 minutes
Serving Size: 4

  1. In a large pan or pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, fry until the onion becomes translucent.
  2. Stir in the curry powder, cumin, coriander, and turmeric, cook for another minute until fragrant.
  3. Add the diced potatoes and McCain frozen peas, stir to coat them with the spices.
  4. Pour in the chopped tomatoes and vegetable broth. Bring the mixture to a simmer and let it cook for about 15 - 20 minutes or until the potatoes are tender and the peas are cooked through.
  5. Season with salt and pepper according to your taste.
  6. Serve the Pea and Potato Curry over cooked rice or with naan bread. Garnish with fresh coriander.

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