Potato and Pea Curry

This is not soupy the way we generally think curries are - it's just a nice chunky dish held together with a little sauce. (looks like the picture, but even less liquid.) Was very easy and a hit at home - try it out.

2 small yellow onions, peeled and cubed

2 medium yellow potatoes, peeled and cubed

¾ cup peas

1 tomato/2 roma tomatoes, diced

2 tbsp oil

                                 

3 tbsp plain yogurt

¼ tsp cumin

¼ tsp cayenne pepper or chili powder

¼ tsp curry powder

¼ tsp ground coriander (if you can’t get it, substitute cilantro flakes (coriander = cilantro) or put some cilantro garnish on it when it’s done)

                           

Heat the oil in a large saucepan and brown the onions a little. Throw in the potatoes and cook over medium-high until they’re tender. If you’re using fresh peas, throw them in just before the potatoes are soft, but if you’re using canned, they’re already soft so you can wait until the potatoes are done. So, put the peas in. Then add the tomatoes and all the spices. Stir a couple minutes to heat the tomatoes through. Turn off the heat and let it sit for a couple minutes. Then come back, add the yogurt, and give it a good mix. Add a little cilantro garnish and eat with chapatis (or their cousins, flour tortillas or pita bread).

Comments

[AR]

Wow, we're of one mind. I made curry last night too!

[Abra]

question: I'm allergic to peas, what if you used lentils instead. Having tried it do you think that would be a good substitute?

[Andrea]

Yeah, that should be good if you wouldn't think it would be too bland. Although my book has an almost identical recipe with cauliflower included, so if that works, anything should.

[kristine]

This looked so yummy I'm trying with...some chicken. (The husband requires the protein.) Will report on my success (if I am successful).