Pea and Potato Curry


I started cooking when I was 20 and this was my first dish.  It is a simple dish packed with spices and have made it a thousand times.  It is accompanied with flatbreads, wraps or chapattis.


750g potatoes

I tbsp. mustard seeds

1 tsp turmeric

½ tsp chilli flakes

tsp ground cumin

tsp garam masala

2 tbsp olive oil

1 onion sliced

2 tsp. grated fresh ginger

2 clove garlic grated

½ cup water

1 cup frozen peas (You can also use fresh peas)

Salt and pepper for seasoning



  1. Chop the potatoes in cubes.  If using baby potatoes quarter them.
  2. Heat the olive oil in a pan.  Add the mustard seeds and wait for it to pop.  Once popped add the onions, garlic and ginger.  Stir until it’s soft.
  3. Add the spices as well as the salt and pepper.  Cook until fragrant.
  4. Add the potatoes, coat with onion and spices.  Add the water and simmer for 15-20 minutes or just tender.
  5. Add peas and simmer for 3-5 minutes.  Make sure potatoes is cooked through and water absorbed.



Dish serves 4

If you don’t have mustard seeds add 1 tsp of mustard powder.

If using mustard powder

Heat oil in a pan and add onions garlic and ginger.  Cook until soft.

Add the spices cumin, mustard powder, garam masala, turmeric, salt and pepper.

Continue step 4 and 5


Try these vegetarian dish


Spinach and Ricotta Cannelloni

Chick Pea Curry