Easy Crockpot Potato Pea Curry

This Crockpot Potato and Pea Curry is a comforting dish full of rich, warming flavors that fills your kitchen with incredible aromas. It’s perfect for busy weeknights because you can set it and forget it while going about your day, then come back to a deliciously tender and savory meal.

I first made this curry on a rainy evening when I wanted something nourishing and effortless. Now it’s my go-to whenever I need a cozy meal with little fuss, and friends always ask for the recipe.

Ingredients

• Four medium potatoes: preferably Russet or Yukon Gold for creamy texture and good starch balance
• One cup of green peas: fresh or frozen, adding brightness and a pop of color
• One medium finely chopped onion: to create the aromatic base
• Three cloves of minced garlic: for depth and savoriness
• One tablespoon of freshly grated ginger: which adds a warm, zesty kick
• Two tablespoons of curry powder: that brings the characteristic Indian curry flavor, choose a blend you enjoy
• One teaspoon each of turmeric, ground cumin, chili powder: (adjust to taste), salt, and pepper to perfectly season the dish
• One can of diced tomatoes: for acidity and sweetness
• Two cups of vegetable broth: to let everything simmer and mingle
• One can of coconut milk: optional but highly recommended for creaminess and a subtle sweetness that balances the spices well

Step-by-Step Instructions

Sauté the Aromatics:

Chop the onion finely, mince the garlic, and grate the ginger carefully. This combination builds a fragrant and flavorful base you will notice as it cooks.

Prepare the Potatoes:

Cube your potatoes into one-inch pieces so they cook evenly and absorb all the spices and liquids beautifully.

Mix Everything in the Crockpot:

Add the potatoes, onion mixture, diced tomatoes, broth, curry powder, turmeric, cumin, chili powder, salt, and pepper to the crockpot. Stir gently to combine all ingredients well without breaking the potatoes.

Slow Cook Low and Slow:

Cover the crockpot and set it on low for six to eight hours. This slow cooking lets the spices meld deeply and the potatoes soften perfectly into a creamy texture.

Add Peas and Coconut Milk:

During the last fifteen minutes of cooking, stir in the green peas and coconut milk. This ensures the peas stay tender but not mushy, and the coconut milk will enrich the curry with a silky finish.

Finish and Serve:

Serve the curry over steamed rice or alongside warm naan bread. Garnish with fresh cilantro and a squeeze of lime for brightness if you like.

Save

My favorite ingredient has to be the coconut milk because it gives the curry a luscious creaminess that makes each bite feel indulgent but comforting. One special family moment was when my kids tried this curry for the first time and ended up loving it so much that they wanted it again for lunch the next day.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. When reheating, add a splash of water or broth to loosen the curry if it thickened too much. This curry also freezes beautifully; portion it into freezer-safe containers and thaw overnight in the fridge before warming.

Ingredient Substitutions

If you do not have coconut milk, you can use plain yogurt or a splash of cream towards the end to get that creamy texture, just add it gently to prevent curdling. You can swap green peas for chickpeas or cauliflower florets for a different texture. Use sweet potatoes instead of regular potatoes for a slightly sweeter flavor.

Serving Suggestions

This curry is delightful served over fluffy basmati rice or with Indian breads like naan or roti. Add a fresh cucumber raita or a simple salad with lemon dressing to balance the richness. A few chopped fresh coriander leaves on top always elevate the presentation and flavor.

Cultural Context

Potato-based curries are a popular comfort food across many regions of India. They showcase how humble ingredients transform into something flavorful with the right blend of spices and technique. This recipe gives a nod to traditional slow-cooked curries but adapts easily for a modern crockpot lifestyle.

Pro Tips

• Toast the curry powder briefly in a dry pan before adding for deeper flavor—just be careful not to burn it
• Cut potatoes into uniform pieces to ensure even cooking throughout the long slow simmer
• Add peas at the end to maintain their fresh taste and vibrant color

Recipe FAQs

→ What type of potatoes work best for this dish?

Russet or Yukon Gold potatoes are ideal as they hold their shape well during slow cooking and have a creamy texture once cooked.

→ Can I use frozen peas in this dish?

Yes, frozen peas can be added in the last 15 minutes of cooking to retain their bright color and fresh taste.

→ Is coconut milk necessary in the preparation?

While optional, coconut milk adds a creamy richness that balances the spices and enhances the overall flavor.

→ How long should the dish cook in the crockpot?

Cooking on low for 6 to 8 hours allows the flavors to meld and the potatoes to become tender without becoming mushy.

→ What are good serving suggestions for this dish?

This curry pairs well with steamed rice, warm naan, or even quinoa, making it versatile for different preferences.

→ Can the spice level be adjusted?

Absolutely, chili powder quantities can be modified to suit your preference for heat and flavor intensity.