Saturday, May 28, 2011

Potato curry

Potatoes, potatoes, potatoes everywhere. Somehow, through the last weeks of the CSA and the backlog I already had, I have accumulated roughly 15 pounds--EACH--of potatoes and sweet potatoes. I got a lot of potatoes I need to get through.

So I made a potato curry. Not the most starch-free dish, by any stretch of the imagination, but I put some frozen peas in it. That makes it healthy and full of vegetables, right?

7-8 peeled, chopped potatoes
1 chopped onion
1 tablespoon butter
1 chopped jalapeno
1 inch or so of peeled, chopped fresh ginger
1 tablespoon mustard seeds
3-4 tablespoons curry powder
3 cups water
1 package frozen peas
Basmati rice, cooked (I used brown basmati)

Heat the butter, and add the onion, jalapeno, ginger, mustard seeds, and salt and pepper. Let cook for 5 minutes or until soft. Add the curry powder and cook an additional 2 minutes or os. Add the potatoes, stir well to coat, and add the water. Bring that to a boil, then cover, lower heat, and let simmer 15 minutes. When the potatoes are soft, remove the lid, turn the heat back up, and let boil for a few minutes to reduce the water. Add the peas, cook maybe 1 minute longer, and serve hot over rice.

1 comment:

  1. Wow! I don't even know where I would start with this many potatoes.. we almost ALWAYS oven roast ours with other root veggies.