Recipe: Pea and Potato Curry (Vegan) - hot and spicy of course ;=)

[Guest guest]

I pulled a recipe much like this off the net several years ago. Since then it

has been altered

a bit. We had it very recently, and I wrote it down as I made it - so here you

go:

 

POTATO AND PEA CURRY (VEGAN)

 

2 large red potatoes, peeled and cut into a half-inch dice

1 Tbsp canola oil

1 brown onion, finely chopped

2 tsp garlic, finely chopped (I sometimes use the pureed garlic from the jar)

1 Tbsp grated ginger (or use the minced ginger from the jar)

2 Tbsp cumin, ground

1/2 tsp crushed dried red peppers

2 tsp coriander seeds, ground

1 tsp turmeric

2 cups water or vegetable stock

2 plum tomatoes, chopped

2 tsp salt (omit if stock is salted)

1-1/2 cups of frozen peas

1 rounded tsp of turbinado sugar

juice of 1/2 lemon or a little more to taste

half a bunch of cilantro, chopped stems and all

 

Rinse potatoes in cold water to remove starch, drain and dry on clean kitchen

towel.

 

Put oil in large skillet and add onions until they begin to soften. Add the

potataoes a bit at

a time, stirring as you go so that they don't stick.

 

When they potatoes and onions are beginning to turn to a light golden brown, add

the

ginger and garlic, stir a moment or two, then add the ground spices, stir again

for 5

minutes or so on moderate heat, stirring to prevent burning/sticking.

 

Add the water, salt (if used) and chopped tomatoes, stir, and bring heat up to

high until

the liquid starts to boil.Reduce heat immediately and cook *without* a lid at a

simmer until

the for about 20 minutes or until the potatoes are tender.

 

Add the sugar, lemon juice and peas and keep simmering until the peas are thawed

and

heated through. Stir in the cilantro for a moment or two, taste for seasonings

and serve.

 

This goes well with basmati rice, dal, a raita (using soygurt if that's your

preferance) and

your choice of chutneys, etc.