Ingredients

2 Large Potatoes Peeled and Diced
1 Cup Frozen Peas
1 Onion Finely Chopped
2 Garlic Cloves Minced
1 tbsp Ginger Grated
400ml Tinned Chopped Tomatoes
2 tbsp Vegetable Oil
1 tsp Cumin Seeds
1 tsp Turmeric Powder
1 tsp Garam Masala
1 tsp Curry Powder
Salt to Taste
Fresh Coriander Chopped for Garnish
2 tbsp Natural Yoghurt for Serving

Method

Step 1: Make the Base

In a large microwave-safe bowl, combine the vegetable oil, cumin seeds, turmeric, garam masala, curry powder, and a pinch of salt. Microwave on high for 1 minute until the spices are fragrant. This step blooms the spices.

4 spices and salt in a glass bowl with vegetable oil on a marble background

Step 2: Continue with the Base

Stir in the chopped onion, garlic, and ginger to the spiced oil mixture. Microwave on high for 2 minutes, or until the onions are soft. The onion, garlic, and ginger form the flavour base of your curry.

Onion, garlic, ginger and oil being combined in a glass bowl using a wooden spoon

Step 3: Cook Potatoes

Mix in the diced potatoes, ensuring they’re well coated with the spice and onion mixture.

Cover the bowl with a microwave-safe lid or cling film (piercing a few holes in the top) and microwave on high for 5 minutes. The potatoes will start to become tender.

Diced potatoes in a glass bowl with an onion and spice mix covered in cling film

Step 4: Add Peas and Tomatoes

Add the frozen peas and canned tomatoes to the bowl. Stir well to combine. Re-cover and microwave on high for another 5 minutes, or until the potatoes are fully cooked and the peas are tender.

Chopped tomatoes, peas and potatoes in a glass bowl covered with cling film coated in spices

All of the timings above are based on a 900w microwave. You’ll need to increase the timings by 20% of lower wattages and decrease by 20% for higher ones.

Step 5: Rest and Test

Let the curry sit for 2 minutes after cooking, then stir well. Taste for seasoning, adding more salt if needed.

Step 6: Serve

Spoon the curry into bowls and garnish with chopped coriander and a dollop of natural yoghurt if desired. The fresh coriander adds a burst of freshness, and the yoghurt introduces a creamy tang, balancing the spices.

Finished potato and pea curry in a white bowl on a red patterned tea towel

Tweaks

Add Heat Include chopped fresh chillies or a teaspoon of chilli flakes along with the spices for a spicy kick.
Include Texture Garnish with roasted cashews or almonds for a crunchy texture and nutty flavour.
Boost the Nutrients Stir in a handful of fresh spinach leaves two minutes before the end of cooking time for a nutritional boost and vibrant colour.

Substitutes

Swap the Spuds Swap potatoes with cauliflower florets for a lower-carb version that’s just as satisfying.
Bulk It Out Without Peas Replace peas with cooked chickpeas or lentils for a different texture and an extra protein punch that’s more filling.
Use Fresh Tomatoes Use fresh chopped tomatoes instead of canned for a fresher, lighter sauce.

Storage

In the Fridge Cool the curry to room temperature before transferring it to an airtight container. It will keep well for up to 3 days in the fridge.

In the Freezer Portion the cooled curry into freezer-safe bags or containers. It can be frozen for up to 3 months; thaw overnight in the fridge before reheating.

Tips

Use Uniform Pieces: Cut the potatoes into even-sized pieces to ensure uniform cooking. Smaller pieces cook faster and more evenly in the microwave.

Mix Regularly: Mixing the ingredients at intervals helps distribute the heat evenly, preventing any spots from becoming too hot and others from staying too cold. It also keeps the spices nicely distributed.

Adjust Before Serving: Before serving, taste the curry and adjust the seasoning as needed. Adding a bit more salt, spice, or lemon juice can enhance the flavours dramatically.

Reheat Gently: When reheating leftovers, add a little water or broth to prevent the curry from drying out, and heat it in short bursts, stirring in between.