🧡 The Curry That Changed Her Mind (Creamy Yoghurt Pea & Potato Curry)

She used to wrinkle her nose when I said "curry for dinner."
Too spicy. Too much. Just... no thanks, Mum.

But that changed the day I made this.

A soft, creamy curry. Mild but flavourful.
Made with warming Indian spices, tender potatoes, sweet peas, and cooling yoghurt.
It smelled like my childhood kitchen — and somehow, it became her favourite.

Now she helps stir the pot and asks for seconds.
Turns out, she didn’t hate curry.
She just hadn’t met the right one yet.

🍽️ Serves: 4-6

Prep Time: 15 mins
Cook Time: 30 mins

🥔 INGREDIENTS

Curry

• 1/2 teaspoon Turmeric

• 2 tbsp vegetable oil

• 1 small onion, finely chopped

• 1 clove garlic, crushed

• 1 tsp fresh grated ginger (or ½ tsp ground)

• 1 ½ tsp garam masala from the Indian Masala Kit

• 2 medium potatoes, peeled & cut into cubes

• 150g frozen peas

• Salt, to taste

• 150g plain yoghurt (full-fat works best)

• Small handful fresh coriander, chopped

🔥 METHOD

1. Sauté the aromatics: Heat oil in a saucepan. Add onion and sauté until golden. Stir in garlic and ginger and cook for 1 minute.

2. Add spices: Stir in your BIG BANG! I Garam Masala. Let it bloom in the oil for 30 seconds.

3. Simmer potatoes: Add potatoes and just enough water to cover. Season with salt. add turmeric and Cover and cook for 15-20 minutes until tender.

4. Add peas: Toss in the peas and cook for another 5-7 minutes until bright green.

5. Finish with yoghurt: Turn the heat down low. Stir in the yoghurt gently (don’t boil or it may split). Let it warm through.

6. Garnish & serve: Sprinkle over fresh coriander and serve with roti, naan or steamed rice.

💫 Tip:

You can add a few cubes of paneer or chickpeas for extra protein, or serve it alongside a crispy fried egg for brunch.

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