Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Pea and Potato Curry Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 16, 2020 Print Rate It Share Share Tweet Pin Email Photo: Raymond Hom Servings: 4 This is a tasty and hearty meatless curried stew to have for dinner tonight. Ingredients 1 teaspoon coriander seeds 1 teaspoon fennel seeds 1 teaspoon mustard seeds 1 tablespoon extra-virgin olive oil ½ cinnamon stick 1 green chili 2 cloves garlic, minced 1 medium yellow onion, chopped 1 tablespoon minced fresh ginger 7 fresh curry leaves (optional) 3 large tomatoes (about 2 pounds), chopped 1 pound Yukon gold potatoes, chopped into ¾-inch pieces 1 cup fresh shelled peas (from 1 pound peas in pods) Coarse salt 2 tablespoons whole-milk Greek yogurt Directions Heat a 4-quart heavy-bottomed pot over medium heat. Toast coriander, fennel, and mustard seeds until fragrant, about 1 minute. Transfer to a spice grinder and process until finely ground. (You can also crush the seeds with the side of a chef's knife.) Heat oil in the pot. Add ground seeds, cinnamon, chili, garlic, onion, ginger, and curry leaves (if using). Cook, stirring occasionally, until onions are soft, 6 to 8 minutes. Add tomatoes and bring to a boil, then simmer, stirring occasionally, until slightly thickened, about 15 minutes. Add potatoes and 2 cups of water. Simmer, partially covered, until potatoes are tender, about 35 minutes. Add peas and cook until tender, about 12 minutes. Season with salt. Stir in yogurt. Remove cinnamon stick before serving. Rate it Print