On Thursday I took the boys out to our favorite farm and on the way home I was daydreaming about recipe ideas…and while it was hot, a potato curry over brown rice sounded nice. I ended up making it a wee bit spicy, but at least that got us sweating!
They had these pretty purple onions that they started growing this year. Last week I had them in “scallion” size, this week they were quite big, bigger than say a pearl onion. I used 2 bunches worth and sautéed them up with fresh white potatoes she had dug up.
Not easy to shoot a curry to make it look pretty though!
- 3 Tbsp unsalted butter (for non-vegan) Earth Balance buttery stick or vegetable oil
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp ground coriander seed
- 1 tsp fine sea salt (less if you use Earth Balance)
- ½ tsp yellow mustard seeds
- ¼ tsp cayenne pepper (or double for spicy)
- 1 pound white or yellow potatoes (waxy/boiling)
- 1 cup purple, red or white onions, peeled and chopped
- 2 cups unsweetened coconut milk
- 1 cup plain yogurt, coconut for vegan, regular for non-vegan
- 1 cup frozen green peas, preferably un-salted
Heat a large skillet over medium heat, add butter or oil, then the seasonings, stirring in. Add the potatoes and onions, sauté, tossing to coat in the spices, for about 10 minutes.
Stir in the coconut milk, bring to a simmer, then turn to medium-low, let simmer for 20 or so minutes, partially covered, until the potatoes are fork tender.
Stir in the peas and yogurt, heat through and serve.
We had our curry over brown rice that I cooked in pineapple juice, garlic and a bit of soy sauce.
Serves about 4.