potato curry

[Guest guest]

Fixed this last night, mixing up two recipes from Extending the Table and

adjusting for what was in the pantry.

 

Potato curry

 

Saute one slivered onion in 3T. cooking oil.  Add 2 T madras curry powder (3

Golden bells is my favorite brand) and saute on low heat while you chop up two

regular size carrots or a bunch of baby carrots.  Add the carrots and stir

around in the onions and spices.  Chop up four nice fresh tomatoes from the

farmers' market, add them, and stir again.  Chop up eight new red potatoes, not

the little tiny ones, just smallish ones, and dump them in too.  Don't bother to

peel them, the fiber is good for you.  (At this point, I added a can of baby

corn whose label had peeled off and a chopped up green bell pepper that needed

to be used up.)  Add enough water to cover most of the potatoes, push the

potatoes down into the mix, and cook on low heat, covered, while you fix the

basmati rice.  In 20 minutes call the kids to the table and 10 minutes after

that you should be able to have supper.  Add salt--this dish needs quite a bit.

 

Not a standard recipe but accurate!

 

Sue in St. Louis

 

 

 

 

 

[Guest guest]

Thanks! I love potatoes and I love curry. My partner is a huge fan of

potato curries at Thai restaurants, so I know this recipe will get a

warm reception.

 

We don't have a traditional sort of relationship when it comes to

cooking. Each of us cooks for ourself. But sometimes we invite the other

to a meal, and when I make this I'll invite the dear man to dinner.

 

Cheers,

 

Trish

 

sue reynolds wrote:

>

>

> Fixed this last night, mixing up two recipes from Extending the Table

> and adjusting for what was in the pantry.

>

> Potato curry

>

> Saute one slivered onion in 3T. cooking oil. Add 2 T madras curry

> powder (3 Golden bells is my favorite brand) and saute on low heat while

> you chop up two regular size carrots or a bunch of baby carrots. Add

> the carrots and stir around in the onions and spices. Chop up four nice

> fresh tomatoes from the farmers' market, add them, and stir again. Chop

> up eight new red potatoes, not the little tiny ones, just smallish ones,

> and dump them in too. Don't bother to peel them, the fiber is good for

> you. (At this point, I added a can of baby corn whose label had peeled

> off and a chopped up green bell pepper that needed to be used up.) Add

> enough water to cover most of the potatoes, push the potatoes down into

> the mix, and cook on low heat, covered, while you fix the basmati rice.

> In 20 minutes call the kids to the table and 10 minutes after that you

> should be able to have supper. Add salt--this dish needs quite a bit.

>

> Not a standard recipe but accurate!

>

> Sue in St. Louis

>