Potato Pea Curry
This is a wonderfully simple lunch. I’m all for making things from scratch, but I haven’t yet got up the gumption to make my own curry paste. Instead, I use a jarred commercial paste that I can keep in the fridge for up to six months. It’s ready for me when I need it, and it makes a lunch like this one a breeze to prepare.
If you don’t already use frozen peas, the quality might surprise you. If you do use frozen peas and think I’m lying, perhaps you don’t treat your peas gently enough. I find that they are best when they’re not cooked, but gently defrosted by the residual heat of the dish when the cooking is complete. I treat baby spinach the exact same way. The result are firm, sweet, bright green fresh tasting peas - non of that brown-green mushy business you might have had before.
Simple Potato Pea Curry
Serves two
2 Medium Potatoes, I used yukon gold, but russets would work
1/2 Cup Frozen Peas
1 tsp Cumin Seeds
1/2 tsp Ground Cumin
1 Tbs Curry Paste
1/2 Cup Water
2 Tbs Soymilk
1/4 tsp Salt
1 Tbs Earth Balance
Oil
Chop the potatoes, leaving skins on, in a medium dice. Heat a couple tablespoons vegetable oil in a large skillet. Add cumin seeds and powder and sautee for 1 minute until bubbly. Add potatoes and stir to coat with oils and spices. Add water, salt, and curry paste. Stir to combine. Cover with a tight fitting lid and turn heat down to low.
In about 15 minutes, the water should be evaporated and your potatoes should be soft. Add soymilk and earth balance to make it a bit “saucier” and richer. Add peas to the top of this mixture and cover again, gently steaming the peas for a minute or two until they are defrosted. Serve over rice.
10 comments February 6th, 2007
