Potato Curry with Peas
A comforting, homestyle South African potato and pea curry infused with curry leaves, turmeric, and Durban Bombay masala.
This comforting and simple South African potato curry is full of bold spices, gentle heat, and homestyle flavour. Made with onions, green chillies, curry leaves, and tender potatoes, it’s the kind of dish that gets better as it cooks. Finished with sweet peas and fresh coriander, this is pure comfort food. This recipe is extra special—it comes straight from my mum! We served it with mielie rice and dahl, but it’s also incredible with fresh roti.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Sauté Aromatics & Bloom Masala
Heat 2 tbsp oil in a deep pan or pot over medium heat. Add 1 sliced onion, 2 to 4 green chillies, and 1 sprig of curry leaves, frying for 3–4 minutes until the onions are softened and lightly golden.
- 2
Stir in 2 heaped tsp Bombay masala and 1 heaped tsp turmeric, letting the spices bloom gently in the oil for 30 seconds until fragrant.
- 3
Build Gravy & Simmer Potatoes
Add 1 chopped tomato and cook down for 2–3 minutes until soft, thick, and glossy.
The rest of this recipe
There’s 6 more ingredients and 4 more steps to go.
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Ivana Sanshia’s note
Cutting your potato cubes into equal, uniform sizes ensures they cook evenly without the smaller pieces turning mushy before the centre is cooked.
Mum’s note
Don't drown the curry in water! Adding small splashes of warm water as the potatoes cook allows them to steam in the rich masala paste, absorbing all the spice directly into the heart of the potato.
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