Oh my goodness. It’s so good. It’s done in a flash. It’s gone in a flash, too.
I find myself making this quick curry even when I have lots of time on my hands to cook. It’s just that tasty. If you’re pressed for time and are looking for a warm hearty meal, this is your friend. A humble dish that packs major flavor, all while filling the belly up in all of the right ways.
Quick cooking the cubed potatoes, with the lid on – allows for the potatoes to be very tender before pouring them into the curry base. The spices in this dish are dried versions of the raw ingredients I use in my normal timed curries, so the flavors are alive – just the same. I like adding the lime juice right before eating, to get the most out of the vitamin c.
I’ll sign off with this.
Quick Potato & Pepper Curry
Ingredients
- 2 Large potatoes cubed
- 1 Large poblano pepper (sliced)
- 16 oz Frozen Peas
- 1 tbsp Olive Oil
- 2 Pinches Salt
- ½ Lime (juiced)
- 1 tbsp Curry Powder
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 2 tbsp Tomato Paste
- ½ tbsp Better Than Bouillon
Garnish
- Cilantro
- Lime Wedge
- Red Chili Pepper Slices
- Coconut Cream
Instructions
- In a large pot add potatoes and enough water to cover them by 2 inches
- Cover with a lid and allow them to lightly boil on medium heat – quick cooking potatoes
- In a large deep skillet heat olive oil on low-medium heat
- Add poblano peppers and salt – saute for 2 minutes
- Add curry powder, garlic powder, onion powder & saute for 1 minute
- Add coconut milk, stir to combine ingredients
- Add tomato paste, better than bouillon and stir to combine
- Check on your potatoes, they should be easily pierced with a fork- drain and set them aside
- Add frozen peas, potatoes, lime juice and 1 pinch of salt into the skillet – stir
- Cover with a lid and let them simmer on low heat for a few minutes, stirring occasionally
- Garnish with red chili pepper, cilantro, lime and a touch of coconut cream
