Potato & Sweet Pea Curry (Aloo Matar)
A delicious potato and sweet pea curry recipe perfect for a winter meal.
Ingredients
- 3 tbsp oil I used coconut oil
- 1 bay leaf
- 2 medium shallots or 1 medium yellow onion – finely chopped
- 2 large cloves of garlic – minced
- 1 tbsp freshly grated ginger
- 2-3 medium tomatoes – roughly chopped into chunks
- 1 tbsp Season with Spice’s Sweet Curry Powder
- 1/2 tsp Season with Spice’s Garam Masala
- 2.5 lbs small potatoes
- 1 1/2 cups sweet peas fresh or frozen
- 2 cups water
- Salt to taste I used our Curry Spiced Sea Salt
- 1 tbsp apple cider vinegar
- Freshly sliced jalapeño chili – deseeded optional for spicier version
- Squeeze of lime juice
- Fresh cilantro leaves for garnish
Instructions
- Boil potatoes until softened, then peel, and slice into bite-sized chunks. Set aside.
- In a large skillet, heat oil and then add in chopped shallot (or onion), garlic, ginger, and bay leaf. Sauté until shallots turn translucent, and everything is aromatic.
- Add in the tomatoes, sweet curry powder, and garam masala. Sauté until tomatoes are cooked down – about 2 minutes. Add a tablespoon of water if the mixture gets too dry while cooking.
- Add in the potatoes and green peas. Give it a few stirs. Add in water and bring everything to a boil. Lower fire and let simmer for about 10-15 minutes.
- Season with salt, and stir in apple cider vinegar. Taste, and adjust any seasonings, if needed. Cook until it reaches your desired consistency.
- Add in freshly sliced jalapeno, if using. Squeeze in lime juice. Serve hot, garnished with fresh cilantro leaves.
Nutrition
Serving: 150gCalories: 506kcalCarbohydrates: 84gProtein: 13gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 41mgPotassium: 2040mgFiber: 14gSugar: 11gVitamin A: 1248IUVitamin C: 117mgCalcium: 87mgIron: 5mg
Tried this recipe?Let us know how it was!