Easy Crockpot Potato Pea Curry (Printable Version)
A flavorful dish with tender potatoes and peas simmered in fragrant spices, perfect for a hearty meal.
# Everything You’ll Need:
→ Vegetables
01 -
4 medium Russet or Yukon Gold potatoes, peeled and cubed into 1-inch pieces
02 -
1 cup green peas, fresh or frozen
03 -
1 medium onion, finely chopped
04 -
3 cloves garlic, minced
05 -
1 tablespoon freshly grated ginger
→ Spices & Seasonings
06 -
2 tablespoons curry powder
07 -
1 teaspoon ground turmeric
08 -
1 teaspoon ground cumin
09 -
1 teaspoon chili powder, adjust to taste
10 -
1 teaspoon salt
11 -
1 teaspoon ground black pepper
→ Liquids & Extras
12 -
1 (14.5 oz) can diced tomatoes
13 -
2 cups vegetable broth
14 -
1 (13.5 oz) can coconut milk, optional but recommended
# Steps to Cook:
01 -
Peel and cube the potatoes into 1-inch pieces. Finely chop the onion, mince the garlic, and grate the ginger.
02 -
Place the cubed potatoes, chopped onion, garlic, ginger, diced tomatoes, vegetable broth, curry powder, turmeric, cumin, chili powder, salt, and pepper into the crockpot. Stir gently to combine.
03 -
Cover and cook on low heat for 6 to 8 hours, allowing the flavors to meld and potatoes to soften.
04 -
During the last 15 minutes of cooking, stir in the green peas and coconut milk if using. Continue cooking until heated through.
05 -
Serve the curry over rice or alongside warm naan bread. Optionally garnish with fresh cilantro and a squeeze of lime.
# Extra Suggestions:
01 -
This curry can be served with rice, naan, or quinoa. Adjust spice levels according to taste preferences.