Elizabeth: Indian food.
When that’s her answer, it is always granted.
I already had planned to cook up some chicken so I was simple of enough to just add some complementary spices to it and really spend my time focusing on this delicious dish.
My daughter is a pretty good eater; a palate I am proud of. But outside French fries and tator tots, she won’t touch a potato. No hash browns. Not mashed. Definitely not boiled. Roasted? Nope. So when I decide to make her request of Indian and used potatoes as one of the main ingredients, I was afraid of her wrath. But much to my surprise, she did not object. In fact, she had two full servings. And ate it for breakfast the next morning. (We’re not big on traditional breakfasts around here.) Potato and Pea Curry for the WIN!
I used cream in the dish, but to make this vegan, simply omit it. To be honest, I was truly in love with the dish before I added the cream and we would have loved it as is. However, I had to use up some cream ASAP, so in it went-and well, no complaints.
Potato and Pea Curry
- 2 lbs Yukon gold potatoes; cooked , peeled, and cubed
- 1-16 oz bag of frozen peas
- 1 cup onion; finely diced
- 1-15 oz can crushed tomatoes
- 1-15 oz can diced tomatoes
- 1/2-1 cup heavy cream (half and half will work too)
- 3 garlic cloves
- 1/4 tsp turmeric
- 1 1/2 tsp chili powder (adjust down, to 1/2 tsp if you don't want it to be spicy)
- 2 tsp coriander
- 1 tsp garam masala
- 2 tsp cumin
- 1/8 tsp black pepper
- 1/4 tsp salt +/- to taste.
- High heat cooking
Boil the potatoes, when cooked and cooled, peel and cube them.
In a large pot/pan, add a tablespoon or so of oil over medium high heat and once it is hot, add the onions.
Cook the onions for about 2 minutes or until the begin to soften.
Add all the garlic and all the dried spices.
Once they become fragrant, add the can of crushed tomatoes and mix well.
After the spices and onions have been blended into the tomatoes, add the potatoes and allow them to rewarm in the sauce.
Cook the potatoes for about 4 minutes, add the peas and the can of diced tomatoes.
Mix well and cook for an addition 3-5 minutes, allowing everything to meld together.
Pour the desired amount of cream in and mix well, bring to a simmer and reduce heat to medium low, cook for an additional 10 minutes.
Garnish with cilantro, serve and enjoy.