This creamy vegan Peas Potato 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. If you love a simple potato curry, you will definitely love this one. Want more proof of just how good it is? It’s versatile, and goes equally well with Indian flatbreads like chapatis or naan or rotis or even mixed with rice. Although this recipe uses just a minimal amount of spices, it has an outstanding blend of flavors and textures. I love it because it is:
Creamy Smooth Spicy Tangy Salty Sweet
And all of this at once, creating an almost perfect blend of ayurvedic flavors. I used potatoes and peas for this version, but mushroom would be a great addition or substitution. You can also try other spring/summer veggies here, like zucchini or bell peppers. The only spices used here are turmeric, cayenne, and mango powder, or amchoor. But it’s more than enough to pack a wallop. In summer, when my basil plants are thriving, I sometimes tear up some basil and add it to this curry at the end. The basil gives the curry a sweet-spicy kick that I love and makes the dish just that much more special. But cilantro, a more traditional choice, is great at well, although completely optional.
Can I add more protein to this curry?
Yes! Throw in a few cubes of tofu or tempeh for a really delicious and healthy protein punch. Check to get new recipe updates by email.
You can also use chickpeas instead of the peas.
Serving suggestions for the Creamy Peas Potato Curry:
My favorite way to serve this curry is with rice, a sabzi like this easy pepper-mushroom stir fry. If too rushed to make a sabzi, you can also just serve it with plain rice and some poppadum on the side. You already have your veggies in the curry! Here we go, with a quick and simple recipe for a hearty weeknight dinner. Enjoy!
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Creamy Peas Potato Curry Recipe:
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