Curried Potatoes and Peas Curried Potatoes and Peas

Author: Canadian Living

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

  • Portion size 6 servings


  • 4 baking potatoes (2 lb/1 kg)
  • 2 onions sliced
  • 2 tablespoons butter
  • 2 teaspoons curry powder
  • 1 can stewed tomatoes
  • 2 cups frozen peas
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1 pinch pepper


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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Curried Potatoes and Peas