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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.