Easy Peasy Pea and Potato Curry

Serves 4
Time 30 minutes


1 tbsp extra virgin olive oil 

1½ tsp of mustard seeds

1 tsp cumin powder

1 bay leaf

1 brown onion, chopped

2 garlic cloves, diced

1 long red chilli, sliced

2 potatoes peeled, halved then sliced into 1 cm pieces

2 tbsp water 

1 tsp turmeric powder

1 tbsp garam masala

1 tsp vegetable stock powder

2 cups of frozen peas, thawed


To serve

Steamed rice

Papadams, optional 



Warm olive oil in a pan – put mustard seeds, bay leaf, onion, garlic, chilli and cumin powder in – toss until fragrant and onion is slightly soft, 1-2 minutes. 

Add potatoes and ensure coated in the pot. 

Add turmeric and garam masala and continue to stir to ensure they are coated. 

Sprinkle over the stock and add a dash of water – this is to ensure the potatoes do not burn. 

Gently allow the potatoes to simmer in the spices for 10-15 minutes- ensure they are softened. 

Add peas – well-drained – to the pot and stir through. 

Continue to simmer for another 6 minutes. 

Remove from the heat and serve on a bed of rice and a side of papadams.