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+ servings

The best pigeon peas potato curry

5 from 3 votes
Simple delicious flavorful coconut based curry. Fresh pigeon peas potato curry is glutenfree nutrient rich side dish and served with rice or any Indian flat bread.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Indian
Keyword: Curry, dairy free, Glutenfree, Healthy, Indian, side dish, South Indian, Vegan, vegetarian
Servings: 4 people
Author: Pavithra M Adiga

Ingredients

  • Potato or aloo – 1 cup (half cooked)
  • Green pigeon peas – 1 cup (half cooked)
  • Refined oil – 2 tbsp
  • Cumin or jeera – 1 tsp
  • Garlic (chopped) – 2 tsp
  • Onion (chopped)– ½ cup
  • Tomato puree – ¾ cup
  • Coconut milk – 1 cup
  • Curry powder – 2 tsp
  • Coriander powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Red chili powder as per taste
  • Salt as per taste
  • Coriander leaves – 2 tbsp

Instructions

  • Heat a thick bottomed pan, add oil and cumin. Fry well.
  • Add finely chopped garlic pods and onion as well, fry well.
  • Add tomato puree, fry well.
  • Next add the turmeric powder and coriander powder, fry well.
  • Next add potato pieces and pigeon peas. Add salt to this mixture along with fresh thick coconut milk. Mix well and adjust the thickness with little water.
  • Close and cook the curry for almost 20 minutes or until potato is cooked well.
  • Open the lid, add curry powder, red chili powder as per taste. Mix well and cook for just few more minutes.
  • Add finely chopped coriander leaves and serve this hot tasty, delicious healthy curry with rice or any Indian flat bread.

Video

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Notes

Adjust the red chili powder, curry powder as per taste preference.
Few brands of curry powder include red chilies. So please check the ingredient list before adding red chili powder.
Curry powder can be replaced with garam masala in this recipe.
Coconut milk can be replaced with almond or cashew milk in this recipe to enrich the flavors of curry.
Always cook on medium heat until the peas and potato are cooked well.
Make small cubes of potato and do not over cook them. If the potato is over cooked they become mushy and loose its texture.
If the curry thickens, add water and adjust consistency as required.
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