• 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • 1 tbl extra-virgin olive oil
  • 1 cinnamon stick
  • 1/2 a green chili or jalapeno
  • 3 cloves garlic, crushed and chopped
  • 1 onion, minced
  • 1 tbl grated fresh ginger
  • 3 fresh curry leaves (optional)
  • 1 cup of pureed tomatoes
  • 3 large potatoes cut into small cubes
  • 1 cup peas (i used frozen)
  • 2 tbl plain yogurt

i am a huge fan of curries. most people think curries are hot and spicy but that is really not the case.

from what i have learned “curry” is actually a leaf from a tree, the leaves lend great flavor to dishes, not spicy however. the curry powders you find in stores, they are a mix of different spices, mostly hot chili’s which give them their distinct “hot” flavor.

when i make curries i lean towards the medium side. i love a little kick and i love spice but not everyone does. i don’t think sweating while eating is fun and i am not a huge fan of my mouth feeling like it is on fire.

this is a simple recipe. it’s a recipe that would actually be wonderful in a crock pot (i just have to figure out the liquid measurements). although simple i did have some issues, it took a long time to cook, about an hour, where the recipe states 35 minutes. if it was cooked in a crock pot i think the potatoes would of been a touch softer and because it could simmer all day, would of soaked up more of the flavor. it was delicious however, and a recipe i will be making again.

we served it with some rice, mango chutney, raita and naan. if you love curry, give this a try, you will not be disappointed.

potato and pea curry     adapted from whole living magazine

just a note: i did not have curry leaves, but i have a curry plant growing in backyard. i picked it up at the local nursery. i thought it was a real curry plant but it is not. it is actually called helichryaum italicum, it looks very much like lavender. while researching this plant, after of course i added it to my curry, realized it doesn’t even taste like curry, just smells like it. i am not really sure if it added any flavor to the sauce, so if you are not able to find curry leaves, don’t worry, leave them out.

in a dutch oven or heavy bottomed pot heat up coriander, fennel, and mustard seeds for about 1 minute. i did not have coriander seeds, so i used ground. i did not add them to the pot, i saved for the next step.  transfer seeds to a spice grinder (coffee grinder or a mortar and pestle) and process until finely ground. 

  1. heat up your oil and add ground seeds, cinnamon stick, chili, garlic, onion, ginger, and curry leaves (if using). cook, stirring occasionally for about 6 to 8 minutes, till onions are on the soft side.
  2. add tomatoes and bring to a boil. simmer until slightly thickened, about 10 minutes.
  3. add your potatoes and mix, then add your 2 cups of water. simmer until potatoes are tender. the original recipe said 35 minutes, it took me an hour. i did not want to burn the sauce so i kept it at a low simmer.
  4. when potatoes are cooked add peas, if you are using frozen it takes about 2 minutes for your peas to cook, for fresh, about 10. stir in yogurt, taste and season with salt.

a really great meal. when i get this going in a crock pot, i will post the liquid measurements.

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