Yes, my dear readers, it’s that time again… CURRY TIME!
I regularly put curry on the menu because it’s easy, quick and of course yummy. And you can vary a lot with them. Today was the first time I used potatoes in a curry, and I actually enjoyed it. They add a certain neutrality to the dish, while rice and noodles tend to absorb the taste of the curry.
And the spices used here were a-ma-zing! Not too spicy, but just the right amount to bring out the best in the coconut milk. I’ll certainly be using this combination again.
Please don’t be afraid to use half cans in this recipe. You can do so much with leftovers… I’ll be using the rest of the chickpeas in a red beet hummus, and the tomato cubes in the pasta sauce tomorrow. I’m still thinking about what to do with the coconut milk, but I’m sure I’ll come up with something nice!
Ingredients (for 2 people)
- 4 medium potatoes, diced (2cmx2cm)
- 1 Tbsp sunflower oil
- 1 medium onion, chopped
- 1 garlic clove, finely chopped
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 2 tsp curry
- 2 tsp garam masala
- 1 cm of ginger, grated
- a pinch of salt
- 1/2 can (200g) tomato cubes
- 1/2 can (200g) chickpeas
- 200g peas (I used frozen)
- 1/2 can (200ml) coconut milk
- Bring a pot of salted water to a boil
- When boiling, add the diced potatoes
- Cook until slightly tender, about 15 minutes, and drain. Set aside
- Meanwhile, heat the sunflower oil in a wok over medium heat
- Stir in the onion and garlic. Sauté until the onion has softened and turned translucent, about 5 minutes
- Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt
- Add the tomatoes, chickpeas, peas, and potatoes
- Pour in the coconut milk and stir well
- Let the curry simmer for 10 minutes
Source: recipe adapted from All Recipes