Perfect Potato and Pea Coconut Curry

Discover Perfect Potato and Pea Coconut Curry. Review the available recipe details and open the credited original source for the complete preparation method.

• 1 tablespoon of vegetable oil ↔ Replace
• 1 tablespoon of cumin seed (whole) ↔ Replace
• 1 tablespoon of brown mustard seeds ↔ Replace
• 1 small chili pepper; serrano, thai, ancho, all ok ((de-seeded if less heat desired), chopped finely) ↔ Replace
• 1 clove garlic (chopped) ↔ Replace
• 1 tablespoon of fresh chopped ginger ↔ Replace
• 1 medium yellow onion (diced) ↔ Replace
• 1 large russet potato (unpeeled, diced, about 2 cups (or sweet potato or winter squash)) ↔ Replace
• 2-3 cremini or white button mushrooms (sliced (optional)) ↔ Replace
• 1 cup of coconut milk (about ½ of a can) ↔ Replace
• ½ teaspoon of powdered turmeric ↔ Replace
• ½ teaspoon of black pepper ↔ Replace
• ½ cup of frozen peas ↔ Replace
• ¼ cup of fresh cilantro (or parsley, chopped) ↔ Replace
• ½ teaspoon of salt (or to taste) ↔ Replace
• Pinch of sweetener (like sugar or agave (optional)) ↔ Replace
• 1 teaspoon of lime or lemon juice ↔ Replace
• Optional add ins: steamed broccoli florets, cauliflower, spinach, cooked chickpeas ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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