Here’s an easy one-pot meal to make with the beginning of our potato harvest! We’re growing a variety similar to new potatoes this year, and they pair great with peas and this yogurt based curry. We’ve had potatoes in the CSA Shares for the last 3 weeks, so if you have extra (like I do) this can easily be doubled for leftovers. Serve with basmati rice, pita, or naan bread.
I started with 2 onions and 3 peppers, but quickly realized that one onion and two peppers was plenty for the amount of potatoes I was using. The spices used here are pretty easy to find and you might have them in the back of your cupboard, cumin seeds, turmeric, and curry powder. I like to use madras hot curry powder, but if you want a milder dish cut down on the fresh chilies and use a milder curry powder. Peel and chop the potatoes and dice up the onions, chilies, and garlic to get started.
The ginger, chilies, and onions are cooked down, and then the spices are added with the potatoes. If you have made curry before, the mixture can get kind of dry at this point, but I just learned a new trick to de-glaze the pan. Squeeze the juice of one lime over the mixture and toss to coat the potatoes in the spices.
Simmer the potatoes in the stock and yogurt with just the cilantro stems. It looks like a lot of liquid at first, but it reduces to a thicker consistency. When the potatoes are cooked through add the chopped cilantro leaves and peas. Season with salt and serve.
Potato & Pea Curry
1 tablespoon olive oil
1 small onion, red or yellow
2 serrano or jalapeño chilies, deseeded and minced
one inch of ginger root, peeled and minced
2 tsp cumin seeds
1 tsp curry powder
1/2 teaspoon turmeric
4 potatoes, peeled and chopped
1 1/2 cups plain yogurt
1 cup vegetable or chicken stock
1/2 bunch cilantro, stems and leaves separated and chopped
1 cup frozen peas, thawed
1 teaspoon sea salt
Heat the oil over medium low heat. Add onions, ginger, and chilies. Cook for about 10 minutes or until onions are softened. Add the spices and cook for a few minutes, then add the potatoes. Squeeze the juice from the whole lime into the pan, then stir to coat the potatoes in the onions and spices. Add yogurt, stock, and cilantro stems then simmer 20 – 30 minutes uncovered until the potatoes are cooked through and the sauce has thickened. Stir in the peas, then remove from heat and stir in the cilantro leaves and salt. Taste and adjust salt if necessary. Serve with rice, pita, or naan bread.
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