Inspired living

Fijian Potato, Pea and Spinach Curry

Fijian Potato Curry

Credit: Georgia Harding

Root vegetables feature heavily in the Fijian diet, as do Indian flavours. I’ve added a few greens to this traditional dish to extend the nutrition derived from this warming and delicious vegetarian curry.

Serves: 4



  • 2 tbsp ghee or butter
  • 2 red onions, sliced
  • 1 tbsp mustard seeds
  • 1 tbsp cumin seeds
  • 1 tsp ground cumin
  • ¼ tsp ground turmeric
  • 4 large potatoes, peeled & diced in 1.5cm pieces
  • 1 tsp sea salt
  • Black pepper, to taste
  • ¼ cup water
  • 1 cup baby spinach leaves
  • ½ cup frozen peas
  • Handful coriander leaves, to serve
  • 1 lime, cut into 4 wedges, to serve
  1. In large cast-iron or non-stick pan, heat ghee or butter over moderate to low heat.
  2. Add onion and cook until softened (about 3–4 mins).
  3. Add spices and cook for 1 min.
  4. Turn up heat a little and add potato to pan, stirring well to coat in ghee, onion and spices. Season well with sea salt and pepper. Cook, stirring, until potato starts to caramelise.
  5. Reduce heat to low. Add water, cover and cook, stirring occasionally until potato is cooked through, when a knife passes through easily.
  6. Once potato is cooked, add spinach and peas and cook for 1 min until spinach has wilted.
  7. Top with coriander leaves and serve with lime wedges.


Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.