How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pea Curry With Carrots and Potatoes?

You need 23 ingredients. The key ingredients include: 1 tablespoon vegetable oil (or whatever oil you like to use), ½ teaspoon mustard seeds, 3 fenugreek seeds, 1 large onion, coarsely chopped, and more.

Is Pea Curry With Carrots and Potatoes suitable as soups & stews?

Yes, Pea Curry With Carrots and Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Pea Curry With Carrots and Potatoes?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pea Curry With Carrots and Potatoes Recipe

Name: Pea Curry With Carrots and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil (or whatever oil you like to use); ½ teaspoon mustard seeds; 3 fenugreek seeds; 1 large onion, coarsely chopped; 4 garlic cloves, minced; ½ teaspoon fresh ginger, grated; 1 cup frozen peas (add more if you wish, but no more than 1/2 cup more); 2 medium whole carrots, peeled, sliced, and slices cut in half; 2 small russet potatoes, peeled and cut into small cubes (for something different you can try leaving peels on!); 1 teaspoon dry mustard; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1 teaspoon ground cumin; ¼ teaspoon garam masala; 2 cups vegetable broth; 1 tablespoon white wine; 1 cup water; ⅓ teaspoon cayenne pepper, to taste; 1 tablespoon cornstarch; 2 tablespoons water, to dissolve cornstarch; 1 cup tomato soup; 3 tablespoons fresh parsley or 3 tablespoons cilantro, chopped; salt and pepper, to taste

Try this homemade Pea Curry With Carrots and Potatoes recipe the whole family will love. Made with vegetable oil, mustard seeds, fenugreek seeds and oni…

This Pea Curry With Carrots and Potatoes relies on simple, everyday ingredients such as mustard seeds, fenugreek seeds, garlic cloves, minced and fresh ginger, grated. It comes together quickly and makes 4 servings, at about 354 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

Pea Curry With Carrots and Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions