This delicious vegan, gluten-free, eggs-free, nuts-free and soy-free potato and pea curry is an incredibly flavorful Asian Thai soup made with onions, green chili peppers and potatoes.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 48 mins – easy
🍽 4 servings – 158 kcal per serving
|
Serving
195g |
Fat
3g |
Sat. fat
0g |
Sodium
590mg |
|
Carbs
28g |
Fibers
5g |
Sugars
5g |
Proteins
4g |
INGREDIENTS
- 1 tbsp sunflower oil
- 1 onion
- ½ tsp black pepper
- 2 green chili peppers
- 2 cloves of garlic
- 1 cup peas
- 1 tsp ginger
- ½ tsp turmeric
- 1 tsp salt
- 2 cups potatoes
- 1 tomato
- 2 tsp coriander
TOOLS
- 1 kettle
- 1 knife
- 1 peeler
- 1 grater
- 1 saucepan
- 1 spoon
- 1 serving plate
STEPS
Heat 1 cup of water in a kettle.
Peel onions and garlic, then chop them.
Grate ginger with a grater.
Peel potatoes with a peeler.
Cut potatoes into cubes, then chop tomatoes.
Heat sunflower oil in a saucepan. Stir in onions with a spoon for 3 minutes. Add black pepper, green chili peppers, garlic, peas, tomatoes, coriander, ginger, turmeric, and salt to the pan. Cook for 3 minutes, then add potatoes and hot water to the mixture. Let it simmer for 30 minutes, then turn off the heat.
Transfer potato and pea curry soup to a serving plate.
It’s ready to be served !
