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Pea Curry With Carrots and Potatoes

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“This is a wonderful curry I came up with last night because I was in the mood for chappati and couldn't find a recipe using the only veggies I had on hand! So I worked some magic and came up with this curry. It's not a gourmet meal, but its definitely something we enjoyed! I hope you like it :-) BTW... I used homemade tomato soup for this recipe. I cannot tell you how canned would work.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. First, take out a nice-sized saucepan and heat oil to medium heat.
  2. Add mustard seeds and fenugreek seeks and fry for about 25 seconds.
  3. Add onion and garlic and sauté for 4 minutes until onions begin to soften.
  4. Add your ginger, peas, carrots, potatoes and spices, and allow the ginger and spices to become very fragrant (just a minute or two).
  5. Add your broth, wine and water and allow mixture to come to a boil.
  6. Reduce heat and simmer covered until vegetables are soft.
  7. Combine the cornstarch and water in a bowl.
  8. Turn heat up a bit and bring to a slight boil, and add your cornstarch mixture; stir until a bit thickened (wont take very long).
  9. Add your tomato soup and parsley and allow to heat through; approximately 3-4 minutes.
  10. Serve with basmati rice or flat breads.
  11. I like to eat this with chappati and soak the chappati in the curry "gravy".
  12. ENJOY!

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