If you love simple ingredients with beautiful amazing flavors, then you have found the right recipe! This potato curry, with its origins from South India, makes for a very delicious and healthy dish which can be personified to your taste with added vegetables. It is affordable, it uses ingredients commonly on-hand in the pantry, and it came out so rich and delicious that it’s going to be a staple recipe for me from now on!

INGREDIENTS

• 2 tablespoons olive oil
• 2 cloves garlic and 1 root ginger, minced
• 1 tablespoon curry powder
• 2 large onions, thinly sliced
• 1 tablespoon red, ground chili pepper
• 8 ounces carrots (about 2 large carrots), thinly sliced
• 1¼ cups frozen peas
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 4 medium potatoes, peeled and cut into small cubes
• 1 can coconut milk
• 1 cup (or more as needed) water

INSTRUCTIONS

• In a large pan, heat the oil over medium heat.
• When hot, stir in the onions to the pan and sauté until they are tender and a bit golden for about 30 seconds.
• Once that is achieved, add the carrots, potatoes, the curry powder, and minced ginger and garlic. Give it all a good stir, and then add about a half cup each of water and coconut milk.
• Stir in the chili pepper, salt, and coriander. Reduce the heat to low and cover it.
• Check often to stir and watch the moisture level. When the moisture is almost all absorbed, add some more coconut milk and water, in equal parts. Continue to cook, stir, and add liquid until the vegetables are very tender and the curry is nice and thick.
• At this point, taste it to check that the spice levels are where you like them. When you’re satisfied with that, stir in the peas and, if necessary, add some coconut milk or water. Cook it for another 3 minutes or so, until the peas are heated through and the curry thickens up again.
• Once cooked, turn off the heat. Allow to cool a bit or serve immediately, as desired.

This recipe makes about 4 generous servings. You can garnish it with mint leaves and eat as a single dish or couple it with some brown rice. Note that coconut milk, while a delicious, rich and creamy addition, can be replaced with water, chicken broth or a flavorful broth, if desired. It is important to cut the potatoes into small cubes because the larger the size, the longer it takes to cook. You can also make use of coconut oil or any other high-quality oil in place of olive oil. Enjoy!