Potato Curry

[Guest guest]

Arlene Allen

 

(total preparatoion time-approx 1/2 hour plus time to wash/chop vegetables)

 

1/4 sunflower oil

2 tsp turmeric

1 tsp cumin

1/2 tsp allspice

1/2 ground ginger

(instead of the above spices, you can use 4 tsp curry powder)

1 small onion, cut into small pieces

4 cloves garlic, minced or crushed

2 medium sized potatoes, washed, peeled, and chopped into 1/4 " cubes

 

Additional ingredients, (optional-depending on personal taste and what is

available in the kitchen):

I like to add some or most of the following ingredients (if I have them)

up to 1 cup chick peas

up to 1 cup sweet potato, nigerian yam, or plantain (if adding these, then

use less potatoes from above)

up to 1 cup of red, yellow, or green pepper (cut into small pieces)

up to 1/2 cup broccoli or cauliflower (chopped small)

up to 1.2 cup sliced bok choy or cabbage

1/2 cup to 1 cup of water

 

Heat the spices in the oil on low heat, in either a sturdy, deep frying pan, or

a heavy-bottomed saucepan.

Cook stiring for 5 minutes, careful not to burn spices.

Then add onion and garlic and cook for 1-2 minutes stirring.

Be careful that the garlic doesn't burn.

Then add the potatoes and fry them up for 1-2 minutes, stirring.

This is also the time to add any of the following items:

chick peas, sweet potato, nigerian yam, plantain, peppers, broccoli,

cauliflower, bok choy, or cabbage.

Add the water wo that it covers the bottom to at least 1/4 " of liquid, (but not

more than 1/2 " )

Cover the pan and simmer for 15 minutes on medium low heat (the mixture should

gently bubble).

 

Be sure that potatoes are soft.

Add a little more water if necessary.

 

Serve on rice or scooped onto " roti " bread.