Potato Curry with Peas
From EatingWell: September/October 1993
Serve with the Indian flatbreads known as chapatis for a vegetarian meal or use as an accompaniment for simple grilled fish or chicken. If you'd like a hotter taste, do not remove seeds from the jalapeño pepper.
- 1 1/2 pounds red or Yukon Gold potatoes, (4-5 medium), peeled
- 1 teaspoon salt
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 5 cardamom pods, seeds removed from husks
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 2 teaspoons canola oil
- 1 tablespoon yellow mustard seeds
- 1 tablespoon brown or black mustard seeds
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon minced fresh ginger
- 1 cup water
- 1 cup frozen peas
- 2 tablespoons chopped fresh mint
- 1 tablespoon lemon juice
- Freshly ground pepper, to taste
- Place potatoes in a large saucepan and cover with water. Add salt and bring to a boil. Cook over medium heat until the potatoes are tender, 10 to 20 minutes. Drain and cool slightly. Crush the potatoes with the back of a wooden spoon and set aside.
- Meanwhile, toast cumin, coriander and cardamom seeds in a small dry skillet over medium heat, stirring, until aromatic, about 1 minute. Transfer to a spice mill or mortar and pestle; grind to a powder. Add turmeric and cinnamon; set aside.
- Heat oil in a large nonstick skillet over medium heat. Add yellow and brown or black mustard seeds and cover the pan; when the seeds start to pop, remove the pan from the heat and let stand until the popping ceases. Uncover the pan and return to low heat. Add onions and sauté until golden, 10 to 15 minutes.
- Add garlic, jalapeños, ginger and the reserved spice mixture and sauté for 2 minutes more. Stir in water and simmer for 5 minutes. Stir in peas, mint and lemon juice and cook until heated through, about 3 minutes. Stir in the reserved potatoes and season with salt and pepper.
Per serving: 220 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 46 g carbohydrates; 7 g protein; 7 g fiber; 624 mg sodium; 423 mg potassium.
Nutrition Bonus: Vitamin A (200% daily value). Vitamin C (40% dv), Potassium (21% dv), Magnesium (16% dv).
Carbohydrate Servings: 2 1/2
Exchanges: 2 1/2 starch, 1 vegetable
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Type of Dish
- Main dish, vegetarian
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- September/October 1993