Creamy Peas-Potato Curry

Vegan recipe for peas-potato curry
This curry is creamy, tangy, sweet, spicy and absolutely delicious. What’s better, it is a quick – and easy – recipe that almost no one can go wrong with. Want more proof of just how good it is? It’s versatile, and goes equally well with chapatis or rotis or even mixed with rice.

I used potatoes and peas for this version, but I am guessing that mushroom would be a great addition or substitution, if that’s what you happen to have on hand, and if you don’t care much for potatoes (although that’s hard to imagine!)

I added basil to this curry at the very end instead of cilantro, which I usually add, and the result was spectacular. The basil gave the curry a sweet-spicy kick that I loved and that made the dish just that much more special. But if you prefer, you could use cilantro or even mint.

So here we go, with a quick and simple recipe for a hearty weeknight dinner. Enjoy!

Creamy Peas-Potato Curry

Ingredients:

15-20 cashews, soaked in water for about 15 minutes, then drained

3 yellow potatoes, scrubbed and diced into 1 1/2-inch cubes

1 cup green peas (I used frozen)

1/2 cup tomato puree

1 tsp chili powder

1/2 tsp turmeric (optional)

1/2 tsp amchur or mango powder (available in Indian groceries)

1 14-oz can of light coconut milk

1 tbsp canola oil

Salt to taste

8-10 basil leaves, chopped

Heat canola oil in a saucepan.

Add the cashews and potatoes and stir fry until golden

Add the peas and stir until the vegetables are tender

Add the tomato puree, and powdered spices.

Cook, stirring occasionally, until the tomato puree is cooked and begins to express the oil.

Add the coconut milk and salt to taste.

Turn off the heat before the coconut milk comes to a boil. Garnish with basil and serve hot.

I am sending this curry to the Curry Mela hosted by Srivalli of Cooking 4 All Seasons.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

17 thoughts on “Creamy Peas-Potato Curry

  1. Permalink  ⋅ Reply

    KALVA

    July 16, 2008 at 6:39pm

    Love the Aloo Matar curry… Im sure it tasted great!!!

  2. Permalink  ⋅ Reply

    Cham

    July 16, 2008 at 9:07pm

    I love the way u turned the aloo mutter in southie style! Cashew and coco milk gave such a creamy texture, got 2 try with basil as u said!
    Beautiful recipe & profile pict too

  3. Permalink  ⋅ Reply

    destinyskitchen

    July 16, 2008 at 9:37pm

    I can’t wait to try this one! Yesterday, I went out & got as many spices as I possibly could, but never found amchur. Maybe I’ll have to look around on-line?

  4. Permalink  ⋅ Reply

    Usha

    July 16, 2008 at 9:43pm

    Hi this is my first visit to your blog,you have a very nice one,your creamy peas potato curry looks absolutely delicious……..

  5. Permalink  ⋅ Reply

    bee

    July 17, 2008 at 12:21am

    that looks seriously creamy. i’m making this – tomorrow. i have fresh garden peas and potatoes.

  6. Permalink  ⋅ Reply

    Richa

    July 17, 2008 at 2:44am

    that is one good lookin’ matar aloo, Vaishali! loved the addn of coconut & basil and yes mint tastes good as well :) btw, do u use the chaokoh coco milk? tx

  7. Permalink  ⋅ Reply

    Vaishali

    July 17, 2008 at 5:12pm

    Kalva, Cham, Thanks, ladies.

    Destinyskitchen: I would guess you could find aamchur online, but at a pinch you could leave it out of the recipe. I daresay it would still be delicious.

    Usha, Welcome, and thanks very much. Hope to see you around.

    Bee, Thanks. Hope you enjoy it.

    Richa, Thanks. I usually use Whole Foods’ 365-brand organic coconut or light coconut milk. I do use Chaokoh at times and it is very good. If you are using regular coconut milk in this recipe, though, I’d advise you dilute it with water or the gravy would be too thick and heavy.

    Delhibelle, thanks!

  8. Permalink  ⋅ Reply

    Madhavi

    July 17, 2008 at 5:35pm

    wow curry looks yummmmm, rich, creamy, and delicious!!!

  9. Permalink  ⋅ Reply

    Bhawana

    July 17, 2008 at 11:54pm

    hey Vaishali, curry looks very tasty. I am feeling like eating that with rice. wow.

  10. Permalink  ⋅ Reply

    sweetie

    January 1, 2011 at 6:15pm

    hello, lovely blog. by “tomato puree” do you mean you used a tomato product labeled “puree” or did you buy diced tomatoes and puree them? thank you. i’ll let you know how it turns out for me. looks delish!

  11. Permalink  ⋅ Reply

    Anonymous

    March 10, 2012 at 11:44pm

    Is the whole foods 365 brand coconut milk in a can or from a carton. I used a different brand of canned coconut milk and it was too heavy. also–I was confused by the tomato puree–is that a canned product? The different cans of tomato product I have are: “tomato paste,” “crushed tomatoes,” “diced tomatoes,” and ‘tomato sauce.” I ended up using a can of tomato paste and then also pureed some whole tomato. Probably the “crushed tomato” is the closest thing I have to pureed tomato–it seems to be in between tomato paste and tomato sauce. anyways–thanks for the help

    • Permalink  ⋅ Reply

      Vaishali

      March 12, 2012 at 5:43pm

      Anonymous, tomato puree is a canned product sold as “tomato puree”. It is not tomato sauce. You can make it by pureeing tomatoes in the blender.
      The WF coconut milk is sold in cans– this was a light coconut milk. If you can’t find it, reduce the amount of coconut milk by half and mix it with an equal amount of water.

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