Tested till perfect Curried Potatoes and Peas

Curried Potatoes and Peas

Coarse-skinned, long, oval baking potatoes are starchy and absorb flavours well — perfect for this tasty dish.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4-6


  • 4 4large baking potatobaking potatoes, (2 lb/1 kg)
  • 2 2oniononions, sliced
  • 2 tbsp 2tbspbutter
  • 2 tsp 2tspcurry powder
  • 1 can (10 oz/284 ml) 1can (10 oz/284 ml)stewed tomatoes
  • 2 cups 2cupsfrozen peas
  • 1/4 cup 1/4cupchopped fresh parsley
  • 1/2 tsp 1/2tspsalt
  • 1 pinch 1pinchpepper
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Peel potatoes; cut into bite-size chunks. In 12-cup (3 L) casserole, combine potatoes, onions and butter; microwave, uncovered, at High for 4 minutes, stirring twice.

Stir in curry powder to coat well; microwave, uncovered, at High for 2 minutes.

Stir in tomatoes; cover and microwave at High for 13 to 17 minutes or until potatoes are tender, stirring every 3 minutes.

Add peas; cover and microwave at High for 1 minute or until heated through. Let stand for 5 minutes.

Sprinkle with parsley, salt and pepper.


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