Comments on: Potato Pea Curry

By: Erin

Erin — Mon, 08 Dec 2008 00:16:03 +0000

I made this dish tonight using Thai Kitchen brand red curry paste and it turned out OK. Like a previous reviewer, I had to cook the potatoes for an extra 15 minutes despite my efforts to make my dice look like the potatoes in the picture (Claudia, we must be dicing twins!), which caused the sauce to get VERY thick by the end. I still added the Earth balance and soy milk but ended up adding another ~1/2 cup of water to try and thin it out. It still ended up very thick, so I will be dicing the potatoes up smaller than the picture next time and adding even more water. This dish is yummy, but it could use an infusion of nutrients (I try to stay away from the ubiquitous vegan potato-based dish); adding tofu sounds great. I am also going to add some chopped red bell pepper next time for flavor and color, and definitely an onion!

By: bethie

bethie — Thu, 29 May 2008 15:58:02 +0000

This is delish. I make it all the time.

By: Indian Food Night! « Veganity: Recipes

Indian Food Night! « Veganity: Recipes — Mon, 14 Apr 2008 21:20:06 +0000

[...] is the Cauliflower Pakoras from Vegan Planet (second time I made these—oh so delish!), then Potato Pea Curry from VeganYumYum (yum yum! Another winner!), and the Tofu Vindaloo from Vegan Planet (I used [...]

By: bethie

bethie — Wed, 29 Aug 2007 14:19:34 +0000

Hi, I saw both curry paste and curry simmer sauce at my local health food store. The curry paste looked a little scary but I suppose that is why you include water in your ingredients. Has anyone tried this with curry simmer sauce? The simmer sauce was made by ‘Seeds of Change.’

By: sara

sara — Thu, 17 May 2007 01:50:21 +0000

I pan fried 12 oz of tofu in some olive oil and added it to the dish with the peas and it was delicious! Thanks for the recipe.

By: Alex

Alex — Sun, 04 Mar 2007 16:02:26 +0000

I made this tonight, but with Patak’s Madras Curry Paste. It came out very good! I also added garlic and onion, because there are few dishes to which I don’t add those ingredients! Thanks for the easy and good recipe.

By: Claudia

Claudia — Mon, 12 Feb 2007 00:01:04 +0000

I made this dish today and, wow, was it ever tasty! I did wind up having to cook the potatoes for an extra 15 minutes — I guess my idea of medium dice is bigger than yours — but it was worth the wait. (Also, I found that a large skillet was too small and used a dutch oven instead.)

I will definitely be making this again!!

By: Cherie

Cherie — Wed, 07 Feb 2007 17:38:26 +0000

wow, i don’t visit for a couple days and come back to this and the beautiful cookies and yummy-looking seitan! you rock. :)

By: kat

kat — Wed, 07 Feb 2007 00:05:31 +0000

Thanks for the link! I will definately try it out..

After seeing this post, I think I know what I’m going to make for dinner tonight…

By: Lolo

Lolo — Tue, 06 Feb 2007 22:08:21 +0000

I think so! Might need to adjust other things, too, since the curry paste is wet and powder, well, isn’t. (What an observation, I know…)

Maybe add a bit more liquid and a hint of tomato paste to make your own curry paste?

mmmm, tofu scramble…