👩🍳 Instructions
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1
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent, stirring occasionally.
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2
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant. Add the ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for another minute, stirring constantly, to bloom the spices.
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3
Add the cubed potatoes to the pot, stirring to coat them evenly with the spice mixture. Pour in the full-fat coconut milk and vegetable broth. Stir well to combine.
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4
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
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5
Once potatoes are tender, stir in the frozen peas and garam masala. Cook for an additional 3-5 minutes, uncovered, allowing the peas to warm through and the sauce to thicken slightly.
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6
Season the curry generously with salt and freshly ground black pepper to taste. Squeeze in the fresh lime juice and stir through most of the chopped cilantro.
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7
Serve hot, garnished with the remaining fresh cilantro and extra lime wedges if desired. Pairs wonderfully with basmati rice or naan bread.
💡 Notes
For a spicier kick, add a thinly sliced green chili with the garlic and ginger. This curry tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat gently on the stovetop or in the microwave.
🥗 Nutrition (per serving)
Calories
420 kcal
Protein
9g
Total Fat
25g
Saturated Fat
18g
Carbs
40g
Fiber
7g
Sugar
7g
Sodium
550mg
Cholesterol
0mg
