SWEET POTATO & PEA CURRY
A fab, cheap, veggie curry, great for a student gathering. And the left overs will taste great the next day.
Provided by Lesley Waters
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Heat the curry paste in a large pan and stir in the onion. Cover and cook for 5 mins, stirring occasionally, until softened. Add the potatoes, stock and coconut milk to the pan and bring to the boil.
- Turn the heat down and simmer the curry for 20 mins until the potato has softened. Add the peas, bring back to the boil and simmer for 2 mins more. Season to taste and spoon the curry into bowls. Scatter over the coriander before you tuck in.
Nutrition Facts : Calories 513 calories, Fat 20 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 77 grams carbohydrates, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 1.46 milligram of sodium
EASY-PEASY POTATO CURRY RECIPE BY TASTY
Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
- Add the garlic and saute for about 2 minutes, until fragrant.
- Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
- Add the potatoes and mix well until well-coated in spices.
- Add the chickpeas and stir to incorporate.
- Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
- Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
- Serve with cooked rice and naan and garnish with fresh cilantro.
- Enjoy!
Nutrition Facts : Calories 894 calories, Carbohydrate 104 grams, Fat 46 grams, Fiber 17 grams, Protein 18 grams, Sugar 17 grams
PEA AND POTATO CURRY
This is a tasty and hearty meatless curried stew to have for dinner tonight.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 15
Steps:
- Heat a 4-quart heavy-bottomed pot over medium heat. Toast coriander, fennel, and mustard seeds until fragrant, about 1 minute. Transfer to a spice grinder and process until finely ground. (You can also crush the seeds with the side of a chef's knife.)
- Heat oil in the pot. Add ground seeds, cinnamon, chili, garlic, onion, ginger, and curry leaves (if using). Cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
- Add tomatoes and bring to a boil, then simmer, stirring occasionally, until slightly thickened, about 15 minutes.
- Add potatoes and 2 cups of water. Simmer, partially covered, until potatoes are tender, about 35 minutes.
- Add peas and cook until tender, about 12 minutes.
- Season with salt. Stir in yogurt. Remove cinnamon stick before serving.
Nutrition Facts : Calories 194 g, Cholesterol 1 g, Fat 5 g, Fiber 7 g, Protein 6 g, Sodium 336 g
PEA & NEW POTATO CURRY
A low-fat and low-calorie vegetable curry that's made with madras spice and yogurt
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 15
Steps:
- To make your own pea stock: put leftover pea pods in a large saucepan with half bunch each mint, thyme and parsley. Add enough water to cover, and some salt and black peppercorns. Gently bring to the boil and simmer for 35 mins, then strain. Chill for up to five days or freeze for up to a month.
- Heat the oil in a large, deep frying pan. Add the onions and cook over a low heat for 10-15 mins until soft. Throw in the chillies, ginger and spices, and cook for a few mins. Stir in the potatoes and lime juice, coating in the spice mix.
- Add the yogurt, coriander stalks and the stock. Simmer slowly for 35-40 mins until the potatoes are soft and the sauce has reduced. Stir through the peas and cook for another 5 mins. Sprinkle over the coriander leaves, and serve with lime wedges and warm naan bread.
Nutrition Facts : Calories 336 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
CREAMED PEAS AND POTATOES
Creamed Peas and Potatoes are a versatile side dish with vibrant crisp peas and tender potatoes. Creamy comfort food at its finest!
Provided by Erica Walker
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Boil potatoes in salted water until just done/fork tender, approximately 10-15 minutes depending on the size of your potato cubes (you don't want them overdone or they will get mushy real quick). Drain and set aside.
- In a medium-sized saucepan, melt butter over medium heat.
- Slowly add flour, stirring, until flour/butter mixture becomes doughy (you may not need all the flour).
- SLOWLY add milk, whisking constantly until mixture becomes smooth and creamy. You want it to be a gravy consistency so add more milk if it seems too thick. Add salt and pepper, to taste.
- Add peas and bring to a slight simmer.
- Carefully stir potatoes into creamy mixture until potatoes become well covered and serve!
Nutrition Facts : Calories 394 kcal, Carbohydrate 65 g, Protein 11 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 161 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving
POTATO AND PEA CURRY
Aloo dum is a potato and pea curry which is possibly the most common vegetable curry in India. It's almost like chips with everything here, aloo dum with everything there. It's either easy to make or hard, depending on what you want to do with it. If I was describing it to somebody I'd just say boil potatoes, fry them with garam masala, add some tomato, chilli, turmeric and salt and it's done; then, if you like, throw in frozen peas just before the end. This meal, if served as 8 portions, provides 223kcal, 4g protein, 28g carbohydrate (of which 4g sugars), 10g fat (of which 1.5g saturates), 4g fibre and 0.4g salt per portion.
Provided by Rick Stein
Categories Main course
Yield Serves 6-8
Number Of Ingredients 20
Steps:
- Boil the potatoes in a pan of salted water for eight minutes until just tender, then drain well. Heat the oil in a heavy-based saucepan or karahi over a medium-high heat, add the potatoes and fry over a high heat for 5 minutes, or until just starting to colour. Add the turmeric and fry for 30 seconds. Remove from the heat.
- For the sauce, heat the oil in another pan over a medium-high heat. Add the bay leaves and fry for one minute, then add the asafoetida and stir. Add the onion and fry for five minutes; then add the garlic and ginger and fry for five minutes, or until softened and lightly golden-brown.
- Add the chilli powder, cumin, coriander, amchur, turmeric and salt and fry for one minute, then add the tomato passata, green chillies and 100ml/3½fl oz water and stir together. Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a splash of water if anything catches on the bottom of the pan.
- Add the peas and garam masala and cook uncovered for 3-4 minutes, or until the peas are cooked. Garnish with fresh coriander and serve.
Nutrition Facts : Calories 223kcal, Carbohydrate 28g, Fat 10g, Fiber 4g, Protein 4g, SaturatedFat 1.5g, Sugar 4g
CURRIED PEAS AND POTATOES - GREEN PEAS POTATO MASALA CURRY
This peas potato curry is very easy to make, healthy and delicious so you can quickly make this to enjoy as a side dish with Indian breads like chapathi, poori, parotta, bhatura etc.
Provided by Recipe Garden
Categories Side Dish
Time 22m
Number Of Ingredients 10
Steps:
- Wash the green peas and soak the dry green peas in enough water for about 4 to 5 hours or overnight.
- After soaking, you can drain the water and lightly rinse the green peas and keep it aside. If using fresh or frozen peas, you can skip this step of soaking, just wash and use directly.
- Peel the potatoes and dice evenly in medium sized cubes, keep aside with green peas.
- Heat oil in a pressure cooker and add the mustard seeds.
- When the mustard seeds start spluttering, add the green peas and diced potatoes, lightly saute for 1 to 2 minutes.
- Add the salt and spices, mix everything well and saute for another 1 minute.
- Add the water and mix well.
- Close the pressure cooker using the lid and once the steam begins to release, cook in medium heat for about 7 to 8 minutes or until 2 to 3 whistles have come. Make sure you us the safety valve of the pressure cooker and follow all directions in the manual as they are important for your safety while using the pressure cooker.
- After 7 to 8 minutes of cooking, you can switch off the stove and allow the pressure cooker to cool down.
- Once the pressure cooker is cool down, you can open the cooker and see if the vegetables (peas and potatoes) are cooked well until soft. You can mix everything well and heat the mixture for another 1 minute so everything will blend nicely to form the green peas masala gravy. If you need more gravy, you can add more water at this point. You may also use a little coconut milk instead of water, if you want more gravy. Serve the potato green peas masala hot with chapathi or dosa, idli or rice!
Nutrition Facts : Calories 276 kcal, Carbohydrate 41 g, Protein 16 g, Fat 6 g, Sodium 116 mg, Fiber 17 g, Sugar 5 g, ServingSize 1 serving
NEPALESE POTATO, TOMATO AND PEA CURRY
A rich flavored curry-easy to make and not expensive. Can be thrown together at the last minute, a favorite also with vegetarians.
Provided by JoyfulCook
Categories Curries
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a saucepan and fry onion until soft and golden. Stir in pepper, chili, garlic, ginger, turmeric and salt. Continue cooking for 2-3 minutes then add the potatoes; stir.
- Add the remaining ingredients and hot water. Simmer until vegetables are cooked, thicken if necessary.
- Serve with rice and accompaniments.
Nutrition Facts : Calories 209.7, Fat 5.4, SaturatedFat 0.7, Sodium 1077.8, Carbohydrate 36.3, Fiber 7.8, Sugar 8.5, Protein 6.7
CHICKPEA & POTATO CURRY
I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.
POTATO PEA CURRY
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 servings or 6 side dishes
Number Of Ingredients 17
Steps:
- Cut potatoes into 1/2-inch dice. Place in a bowl and rinse with cold running water until water runs clear, to remove excess starch.
- Heat 1/4 cup clarified butter in a saucepan over medium-high heat. Saute onions until brown. At same time, heat remaining clarified butter in a large skillet over moderate heat. Fry potatoes until golden and add Sauteed onions.
- Add garlic and ginger, and cook just long enough to release their aromas. Remove from heat and add cumin, turmeric, coriander, and pepper flakes. Return pan to moderate heat and cook 12 minutes, stirring constantly. Stir in tomatoes, water, and salt.
- Simmer, uncovered, until potatoes are soft, about 15 minutes. Add remaining ingredients and cook until peas are heated through. Adjust seasonings and serve immediately with basmati rice and assorted chutneys and raita.
POTATO PEA CURRY
Provided by Food Network
Categories side-dish
Time 55m
Yield 4 entrees, 6 sides
Number Of Ingredients 16
Steps:
- Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well.
- Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sauteed onions.
- Add the garlic and ginger, and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin, turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes, chicken stock or water, and salt.
- Simmer, uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately.
POTATO AND PEA CURRY
This is a quick and easy curry which you can serve with rice. Don't be afraid to add extra spices - the yogurt side dish will cool you down.
Provided by oloschiavo
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in pan.
- Add onion and garlic, cook until onion is soft.
- Add potato and spices, cook another 2 minutes.
- Add tomatoes and water, bring to boil.
- Simmer for 20 minutes, stirring occasionally.
- When potato is tender, add peas. Cook until peas are hot.
- Stir yogurt and parsley or mint together in a separate bowl.
- Serve curry over rice with a dollop of cooling yogurt.
POTATO AND YELLOW SPLIT PEA CURRY
Potato and Yellow Split Pea Curry Recipe. A fast and hassle free meal perfect for Meatless Mondays.Reap the health benefits of dried yellow split peas with this curry.
Provided by MexicanMadeMeatless.com & Nancy Lopez-McHugh
Categories Curry Healthy low calories low-fat vegan Vegetables
Time 40m
Number Of Ingredients 17
Steps:
- Pick through and rinse the split peas, set aside and allow to drain. Heat the oil and once warm saute the onion until soft and translucent. Next add ginger and garlic and saute for 2 minutes. Then add all of the spices, curry leaves and chile, cook until the spices begin to pop making sure to stir and prevent burning. Add the potatoes, tomato, split peas, and water/stock. Stir well, cover and simmer until the split peas and potatoes have soften or about 30-40 minutes. Taste and adjust seasoning if needed. Mix in chopped cilantro right before serving. Serve with steamed basmati rice and steamed broccoli if desired.
More about "potato and pea curry food"
KINGFISH, POTATO AND PEA CURRY RECIPE | GOOD FOOD
From goodfood.com.au
Category Main-CourseTotal Time 30 mins
- Heat the oil in a shallow pan and add the mustard and fenugreek seeds and curry leaves. When they start to pop and crackle, add the onion and ginger, and cook for 5-6 minutes, until translucent. Add the remaining spices, stirring well, then add the tomatoes, tomato paste, tamarind paste, chilli, water or stock and salt, and cook over medium heat for 10 minutes, stirring occasionally.
- Add the fish to the curry and cook for 6-7 minutes until cooked through. Add the potato, peas and coconut milk and heat through for 3 minutes, uncovered, stirring occasionally. Scatter with coriander and serve with steamed rice.
CAULIFLOWER, POTATO, AND PEA CURRY RECIPE - FOOD & WINE
From foodandwine.com
5/5 Servings 4
- In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
- Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.
POTATO PEA CURRY (VEGAN + GF) - RHIAN'S RECIPES
From rhiansrecipes.com
4.3/5 (6)Total Time 40 minsCategory Main CourseCalories 229 per serving
- Add curry powder, cumin, turmeric, paprika and garam masala, and fry for a minute until fragrant
- Add the carrot, potatoes, peas, stock cube, coriander, coconut milk and salt + pepper, and enough water to roughly cover
POTATO CURRY {EASY ONE POT RECIPE} – WELLPLATED.COM
From wellplated.com
4.8/5 (12)Calories 244 per servingCategory Main Course
- In a Dutch oven or similar large pot over medium heat, heat the oil until shimmering but not smoking. Once it is hot, add the onion and cook for 4 minutes, until beginning to soften and turn translucent. Reduce the heat as needed so the onion doesn’t turn brown.
- Add the curry powder, garam masala, cumin, turmeric, salt, and cayenne. Stir and cook until the spices are very fragrant, about 1 minute.
INSTANT POT ALOO MATAR - INDIAN POTATO AND PEAS CURRY ...
From profusioncurry.com
Reviews 15Calories 206 per servingCategory Curry
- Start the pressure cooker in SAUTE mode. Once it displays HOT, add oil and cumin seeds. Saute for 30 seconds.
- When the cumin seeds change color, add onions, ginger and garlic. Sauté for couple minutes until the onions become golden brown. Stirring frequently.
- Add tomato and spices. Stir and let them cook for 2 minutes until the tomatoes are softened. You should sense the aroma of the spices too. Add potatoes, peas and water. Stir well and scrape off anything stuck to the bottom of the pot. ( deglazing the pot)
DRY POTATO AND PEA CURRY RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Main-Course
- Heat the mustard seeds in a large dry saucepan until they start to pop. Add the ghee, onion, garlic and ginger and sauté over medium heat for 5 minutes, or until the onion has softened.
- Add the turmeric, chilli powder, cumin, garam marsala and potato. Season with sea salt and freshly ground black pepper and stir to coat the potato with the spices.
- Add 125 ml (4 fl oz/1/2 cup) water, bring to the boil, then reduce the heat, cover and simmer for 15-20 minutes, or until the potato is just tender, stirring occasionally.
- Stir in the peas, then cover and simmer for 3-5 minutes, or until the potato is cooked and all the liquid is absorbed. Stir in the mint and season well. Serve hot.
PERFECT POTATO AND PEA COCONUT CURRY - PLANT BASED ON A BUDGET
From plantbasedonabudget.com
Cuisine ThaiTotal Time 25 minsCategory DinnerCalories 255 per serving
- In a deep skillet, heat oil over medium heat (or omit and use a non-stick skillet). Add cumin and mustard seeds and cook for 1 to 2 minutes until mustard seeds begin to sizzle and pop. Add pepper, garlic, ginger, and onion. Stir and let cook 2-3 minutes until softened and fragrant.
- Add the potato and mushrooms, if using. Stir to coat. Add coconut milk, turmeric, and black pepper and stir well. Cover pan and let cook for 10-15 minutes until potatoes can be pierced with a fork easily. If a more wet curry is desired, you can stir in ½ cup of water or broth. Add peas, cilantro, salt and sweetener (if needed), lime or lemon juice, and stir. Cook 1 to 2 minutes more and serve immediately.
POTATO AND PEA CURRY - THE COMPLETE SAVORIST
From thecompletesavorist.com
Cuisine IndianEstimated Reading Time 2 minsCategory Dinner
- In a large pot/pan, add a tablespoon or so of oil over medium high heat and once it is hot, add the onions.
VEGAN BOMBAY POTATOES AND PEAS - VEGAN RICHA
From veganricha.com
Ratings 46Calories 232 per servingCategory Main
- Heat oil in a large skillet over medium heat. When the oil is hot, add cumin and mustard seeds. Cook until the cumin seeds change color.
- Add the tomato puree and spices to the pan. Cook until the puree thickens and garlic smells roasted. 5 to 6 minutes.
POTATO AND PEA CURRY - TAMARIND AND THYME
From tamarindnthyme.com
Cuisine IndianCategory Main CourseServings 4Estimated Reading Time 4 mins
- In a large flat pot, heat the oil. Add the cinnamon stick, bay leaf and star aniseed and allow it to fry until fragrant
- Add the masala, chilli powder, turmeric, coriander, cumin, fennel and garam masala. Fry the spices for a minute
CHICKEN CURRY WITH POTATOES AND PEAS - TASTYCRAZE.COM
From tastycraze.com
4/5 (4)Category Chicken
- Wash the chicken and let it drain well. Rub it with salt and pepper and cut it into large cubes. Heat a little oil in a pan on the stove and cook the chicken until it changes color evenly.
- Remove the chicken and place the onion and sliced and cleaned potato cubes in the same oil to fry. When golden, add the garlic and cook it for a minute. In an appropriate pan, mix the chicken with fried vegetables, canned chopped tomatoes, peas , 1 cup of chicken broth and sprinkle generously with curry powder, a little salt and pepper.
- Put the chicken curry with potatoes and peas to bake in a preheated oven until the liquid from the water evaporates slightly. Serve this chicken curry with fresh chopped parsley.
ALOO MATAR - INDIAN PEAS & POTATOES IN TOMATO GRAVY ( VEGAN)
From veganricha.com
5/5 (27)Total Time 35 minsCategory Main CourseCalories 152 per serving
- Heat oil in a skillet over medium heat. Add potatoes and Cook for 3 to 5 mins, stirring occasionally. Meanwhile coarsely crush the seeds in a grinder or mortar and pestle and chop the onion, garlic, ginger, chili by knife or a food processor.
- Transfer potatoes to a bowl. Heat a tsp of oil over medium heat. Wait till it's get hot. Add the crushed seeds and cook for half a minute.
CAULIFLOWER, POTATO, AND PEA CURRY RECIPE | MYRECIPES
From myrecipes.com
3/5 (2)
- In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
- Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.
- Variation: If you like, you can add three tablespoons dried unsweetened coconut to the curry. Put it in at the same time as the peas.
- Wine Recommendation: Go for your favorite full-bodied, full-flavored white wine. A California chardonnay, for example, won't be wiped out by the curry's earthy and hot spices.
CAULIFLOWER, POTATO, AND PEA CURRY RECIPE - RECIPES.NET
From recipes.net
Cuisine IndianCategory CurryServings 4Total Time 40 mins
- In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes, and stir.
- Add the cauliflower and potatoes and cook, stirring frequently for about 5 minutes until the vegetables start to soften. Add the tomatoes, ¼ cup of the cilantro, the water, and the salt.
- Bring to a simmer, reduce the heat to low, and cook, covered, for about 15 minutes until the vegetables are tender.
- Stir in the peas and the remaining ¼ cup of cilantro and cook, covered, about 2 minutes longer until the peas are tender.
POTATO, ONION AND GREEN PEAS CURRY RECIPE: HOW TO MAKE ...
From recipes.timesofindia.com
4/5 (1)Total Time 40 minsCategory AppetizersCalories 250 per serving
- To make this delicious and easy-to-make potato recipe, heat oil in a large pan over moderate flame. Saute the onions till they turn slightly pinkish in hue. Then add the potatoes and green peas. Saute for 5 to 6 minutes on medium flame.
- Once the potatoes are tender, add the tomatoes, red chilli powder, cumin, coriander, curry powder, salt and sugar. Simmer the dish for 5 more minutes so that the flavours are incorporated well. Then add the yoghurt and stir well.
- Once it is done, transfer the dish to a serving bowl and garnish with fresh coriander leaves. Serve hot with chapatis or pooris.
LEEK, PEA AND SWEET POTATO CURRY RECIPE - TESCO REAL FOOD
From realfood.tesco.com
5/5 (12)Total Time 45 minsCategory MainCalories 378 per serving
DRY POTATO PEAS CURRY RECIPE | FOODCAZT | RECIPES | FOOD ...
From foodcazt.com
Ratings 2Servings 4Cuisine IndianCategory Main Course
POTATO & GREEN PEA CURRY - PICK UP LIMES
From pickuplimes.com
5/5 (26)Servings 4Cuisine Indian-InspiredCategory Meal
POTATO + PEA CURRY - THE FOOD MEDIC
From thefoodmedic.co.uk
Reviews 29Estimated Reading Time 2 minsServings 4
POTATO AND PEA CURRY - HEALTHY FOOD GUIDE
From healthyfood.com
4.5/5 Total Time 30 minsCategory Curries, Asian-StyleCalories 232 per serving
BEST POTATO AND GREEN PEA CURRY (ALOO MATAR) RECIPE - …
From 177milkstreet.com
Servings 4Total Time 1 hrCategory Sides
HOW TO MAKE CAULIFLOWER, POTATO AND PEA CURRY - VIDEO ...
From myrecipes.com
Estimated Reading Time 40 secs
PEA AND POTATO CURRY RECIPE | CURRY RECIPE | TESCO REAL FOOD
From realfood.tesco.com
4/5 (4)Total Time 30 minsCategory DinnerCalories 560 per serving
POTATO PEA CURRY RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
POTATO AND PEA CURRY - MADELEINE SHAW
From madeleineshaw.com
POTATO AND PEA CURRY (ALOO MATAR) RECIPE - FOOD NEWS
From foodnewsnews.com
POTATO AND PEA CURRY - LITTLELINK - FOOD RECIPES SHARING ...
From littlelink.net
POTATO AND PEA CURRY - KNORR.COM
From knorr.com
POTATO AND SPLIT PEA CURRY | RECIPE CART
From getrecipecart.com
POTATO AND PEAS CURRY SLOW COOKER RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
POTATO PEAS CURRY RECIPE BY NEHA DUA - COOKPAD
From cookpad.com
POTATO AND PEA CURRY (VEGAN) - DELICIOUS FOOD - YUMMY ...
From allfood.vip
25 POTATO AND PEA CURRY IDEAS | COOKING RECIPES, HEALTHY ...
From pinterest.com
POTATO AND PEA CURRY - MEAT FREE MONDAY
From meatfreemondays.com
POTATO AND PEA CURRY RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love