Baby Potato & Pea Curry With Brown Basmati Rice

by Jonathan Cheung

A cozy supper curry – simple and comforting for a winter dinner.

[Total: 1 Average: 5]


  • 1 cup/250mL Dainty Brown Basmati
  • 3 tbsp Canola Oil
  • 1 Red Onion, chopped
  • 4 Cloves Garlic, minced
  • 2 tbsp Ginger, minced
  • ½ tsp Ground Cumin
  • 1 tsp Curry Powder
  • ½ tsp Turmeric
  • 1 green Chilli, seeded and minced (optional)
  • 4 Plum Tomatoes, chopped
  • 1 ½ cups/375mL New Potatoes, quartered
  • 1 cup/250mL Frozen Peas
  • Salt & Pepper to taste
  • Fresh Cilantro to garnish



Cook your Brown Basmati rice, according to package directions in your rice cooker or on stovetop, while putting together the curry.


Heat a medium sized pot over medium-high heat. Add the oil, and when hot, sauté the onion, garlic and ginger for 4-5 minutes, or until the onions have cooked down a bit. Add in the cumin, curry powder, turmeric , and chilli if using. Stir together and cook the spices for about 30 seconds, or until they become aromatic.


Stir in the tomatoes, reduce the heat to medium, cover the pot, and allow the tomatoes to stew down. Once the tomatoes have released their liquid, uncover, raise the heat up to medium high and reduce the liquid, until the mixture becomes slightly thicker. Stir in the potatoes, and top up with enough water to barely cover. Bring to a simmer and cook until the potatoes are tender, about 10 minutes.


When the potatoes are tender, stir in the peas and season generously with salt and pepper.


To serve, spoon some Dainty Brown Basmati Rice into a bowl and top with a generous portion of the curry. Garnish with a sprinkling of fresh cilantro.

Explore More Recipes