Potato-licious Pea Curry

photo taken by thehipvegetarian

Here was my dilemma: curry or Pad Thai.  Well I had some potatoes in my arsenal begging to be used so the curry won the battle. However the overcast day may have tipped the scales because cloudy days make me crave carbs.  Therefore I ended up with the most wonderful curry.

I originally found this recipe on Food Network when I was searching for a vegan dish for some friends. Just use olive oil instead of better and voila! Vegan.

Some tips:

  1. Sauté the onions with the potatoes until they caramelize.
  2. If you don’t like salty foods, cut the salt to 1 teaspoon, and add as desired.
  3. My Indian friends suggest that instead of grinding the Coriander seeds, just drop them directly into the hot oil and let them pop open.  This did add a nice texture to the dish.
  4. For protein, add MorningStar Farms Meal Starters Chik’n Strips.

Potato Pea Curry

3 large baking potatoes, peeled
1/2 cup clarified butter (ghee)
2 large onions, diced
1 tablespoon chopped garlic
1 tablespoon freshly grated ginger
2 1/2 tablespoons ground cumin
1 teaspoon turmeric
1/2 tablespoon ground coriander
1/2 tablespoon crushed red pepper flakes
3 tomatoes, seeded and diced
3 cups chicken stock or water
1 tablespoon salt
2 cups fresh or frozen peas, thawed
1 tablespoon brown sugar
1/4 cup freshly squeezed lime juice
1 bunch cilantro, leaves roughly chopped

Directions Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well.

Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sautéed onions.

Add the garlic and ginger, and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin, turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes, chicken stock or water, and salt.

Simmer, uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately.

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