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Quick Potato & Pepper Curry
Print Recipe
Course
Main Course
Cuisine
Indian
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
Notes
Any potato will work great for this, i also like yukon gold.