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Potato Pea Curry

serves 2-4

I’m all for making things from scratch, but I haven’t yet got up the gumption to make my own curry paste. Instead, I use a jarred commercial paste that I can keep in the fridge for up to six months.

Read more about this recipe at VeganYumYum.


2 medium potatoes (I used yukon gold, but russets would work)
1/2 cup frozen peas
1 teaspoon cumin seeds
1/2 teaspoon ground cumin
1 tablespoon curry paste
1/2 cup water
2 tablespoon soymilk
1/4 teaspoon salt
1 tablespoon Earth Balance oil


prep: 10 minutes
total: 30 minutes


large skillet with cover


1. Chop the potatoes, leaving skins on, in a medium dice. Heat a couple tablespoons vegetable oil in a large skillet. Add cumin seeds and powder and sauté for 1 minute until bubbly.

2. Add potatoes and stir to coat with oils and spices. Add water, salt, and curry paste. Stir to combine. Cover with a tight fitting lid and turn heat down to low.

3. In about 15 minutes, the water should be evaporated and your potatoes should be soft. Add soymilk and earth balance to make it a bit “saucier” and richer. Add peas to the top of this mixture and cover again, gently steaming the peas for a minute or two until they are defrosted. Serve over rice.

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