My Fridays are always a bit full – I teach two yoga classes and work at the jewellery atelier, and usually come home in the evening and work on the blog as well. It’s my most social day of the week, because I work from home and don’t see anyone, hah. My cousin is doing her high school practicum at the atelier right now so I taught her how to make a ring today and worked on some pieces to send home as a prize for our friend’s wedding social back home next month. When I come home in the evening, then, I always crave a big plate of potatoes.
It’s not required that you eat this curry with dosa, and I have no idea if potato pea curry is usually eaten with dosa, but I like it that way. It’s pretty much just a big dish of potatoes, so the dosa adds a bit more protein to keep you full longer. This is total comfort food. The first time I made this I sat down with the whole pan and ate it all by myself while I watched Hercules (the cartoon version, of course). Then when I made it most recently to take the pictures, Graham and I polished it off together. Hypothetically I think it could serve up to four, but we are hungry people.
I know the ingredient list looks like a lot of sweet spices, but the end result is very savoury. This is a perfect weekend lazy-food recipe but it’s quick enough to have on a Tuesday, although I’m not sure if a mostly potatoes meal is great weekday fare. Great period food though, anytime! I always tell myself if there are greens involved, it’s healthy, even if it’s just peas. So go ahead and tell yourself that the next time you want a big plate of potatoes for dinner, too. Balance.
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Vegan Potato Pea Curry with Dosa
- 1 tablespoon coconut oil
- 500 grams small potatoes cut into 2cm pieces
- ½ medium yellow onion chopped
- 2 cloves garlic minced
- 1 thumb ginger minced
- 1 teaspoon sea salt
- ½ teaspoon coriander
- ½ teaspoon cardamom
- ½ teaspoon cinnamon
- ½ teaspoon cayenne pepper
- ½ teaspoon pepper
- Juice of a lemon
- 125 ml water
- 200 grams frozen peas
- Heat a large, heavy pan over medium heat. Add the coconut oil and onions, then cook for a couple of minutes, or until the onions are softened.1 tablespoon coconut oil, 1/2 medium yellow onion
- Add the potatoes and cook for another five minutes to brown, stirring occasionally to keep them from sticking to the pan. Stir in the ginger and garlic, cook for an additional minute, then add the spices and stir for 30 seconds.500 grams small potatoes, 2 cloves garlic, 1 thumb ginger, 1 teaspoon sea salt, 1/2 teaspoon coriander, 1/2 teaspoon cardamom, 1/2 teaspoon cinnamon, 1/2 teaspoon cayenne pepper, 1/2 teaspoon pepper
- Pour the lemon juice into the pot, followed by the water, and stir to release any spices from the base of the pan. Cover and reduce the heat to low, then simmer for about 30 minutes, or until the potatoes are soft.Juice of a lemon, 125 ml water
- Stir in the peas, then turn off the heat and place the lid back onto the pan. Let it sit for five minutes to heat the peas, and serve hot with dosa or on its own.200 grams frozen peas
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.