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Red curry potatoes and peas

Red curry potatoes and peas

This ridiculously simple curry is a great accompaniment for a roast or grilled meats. Better yet, serve it with rice and garlic yoghurt for a perfectly balanced vegetarian meal. 


  • 1½ Tbsp vegetable oil
  • ½ tsp fenugreek
  • 1 red onion, sliced
  • 4 garlic cloves, chopped
  • 2 Tbsp ginger, chopped
  • 1½ Tbsp Sri Lankan Red Curry, ground
  • 2 Tbsp tomato paste
  • 1 bay leaf
  • 1½ lbs new potatoes
  • 1 cup green peas
  • Salt and peper, to taste


  1. 1

    Heat oil in a large pot on medium heat. Brown the fenugreek (5-10 seconds).

  2. 2

    Add the onion, garlic, and ginger and cook for a few more minutes until golden.

  3. 3

    Add the Sri Lankan red curry, the tomato paste ans the bay leaf. Continue cooking, stirring constantly, for a few more minutes.

  4. 4

    Cut the potatoes into pieces. Place in a pot with peas, salt and pepper, adding barely enough water to cover.

  5. 5

    Cover the pot and simmer until the potatoes are cooked through and the sauce begins to thicken.

  6. 6

    Remove from the heat and let rest before serving.