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Curry with potato and vegetables with brown rice

Potato and pea curry

A delicious light curry, perfect for an early summer dinner! Substitute rice with half a head of fresh cauliflower.


Serves: Serves 6

Number of ingredients: 10 Ingredients

To prep: 5 Minutes Prep

To cook: 35 Minutes Cook

Difficulty: Easy

Nutrition per serving

  • Energy : 1216kJ

  • Protein (g): 10.3g

  • Fat (total): 4.9g

  • - Saturated Fat: 3.0g

  • Carbohydrate (total): 45.9g

  • Fibre: 10g

  • Sodium: 162mg


cooking oil spray

2 brown onions, halved, thinly sliced

1/2 tablespoon curry powder

4 potatoes, cut into cubes

400g can no-added-salt diced tomatoes

1/2 cup reduced-salt gluten free vegetable stock

270mL can flavoured evaporated milk or low-fat coconut milk

500g frozen cauliflower

2 cups frozen peas

3 cups cooked brown rice (1 cup uncooked), to serve


  1. Spray a large saucepan with oil and place on medium-low heat
  2. Add onions and cook, uncovered, stirring occassionally, for 5 minutes, or until onions are soft golden brown
  3. Add curry powder and cook, stirring for 1 minute
  4. Add potatoes to the pan. Stir to coat in spice mix
  5. Add tomatoes and stock
  6. Cover and cook for 20 minutes
  7. Add evaporated milk and frozen cauliflower and simmer, uncovered, over medium heat for 10 minutes
  8. Add peas and cook, uncovered, for a further 5 minutes, or until all vegetables are tender
  9. Serve with cooked rice