In following up my article on Starchivores I thought you might like some potato recipes. The following is a lovely potato curry. It’s not hot at all although you can certainly make it as hot as you like. I tend to make these kinds of things fairly mild so everyone can enjoy them and spice them up to their liking.
There are many curries with potatoes but this one uses no oil to initially cook the onion and garlic. This is an adaptation of the potato curry from The New McDougall Cookbook.
4 cups steamed potatoes
1 large onion, chopped
4 cloves garlic, minced
1-2 tablespoons grated fresh ginger. Now you can purchase fresh ginger in a small jar. It’s very good
and eliminates the difficulty of peeling the fresh ginger.
1/2 teaspoon ground cumin
1 teaspoon ground coriander
` 1/2 teaspoon ground turmeric
1/2 teaspoon Garam Masala
1/8-1/4 teaspoon cayenne (Here’s where the “hot” comes in.)
2 cups frozen green peas (I don’t thaw these peas as it takes so little to heat them and/or overcook them.
1 cup water
3 tablespoons chopped cilantro
1-2 tablespoons fresh lemon juice
First steam your potatoes until just tender and put them aside.
Saute the onion, garlic and ginger in 1/2 cup of the water until the onion softens a bit. (3-4 minutes.) Add the spices and cook stirring for about a minute. Add the remaining 1/2 cup water, the potatoes and the peas. Cook over low heat for approximately 10 minutes.
Before serving sprinkle with the cilantro and add the lemon juice.