Vegetarian Curry with Peas and Potatoes

You know who I feel bad for? I feel bad for anybody who turns their nose up at the word “curry”. Too many people don’t give it a chance, and it’s just not fair. Curry is delicious, and it deserves at LEAST one more try. And you know what? I dare you to try it with coconut milk and not enjoy it. Go on, I dare you.Further more, make it with potatoes. And chickpeas. And peppers, onions, garlic, and green peas. Oh, and tons of ginger. Ginger is key.Top it with cilantro, serve it over white Jasmine rice, and squeeze lime onto it. And eat it with a side of naan, for good measure.Try a spoonful and tell me that this creamy, sweet yet spicy, bursting with flavor mouthful doesn’t make your tastebuds dance. Curry. Brussel sprouts. Beets. They all have a bad rap. Yet, they are some of the most delicious foods out there. I say we all breakthrough food stereotypes and protest!

Vegetarian Curry with Peas and Potatoes


-3 small red potatoes, diced

-1 medium yellow onion, sliced thin

-1 red pepper, diced

-2 cloves garlic, minced

-1/4 inch ginger root, diced or grated

-1/2 cup chickpeas

-1/2 cup frozen green peas

-1 can light coconut milk

-1/2 can (from above) of water

-1 Tbs curry powder

-dash (~1/4 tsp) cinnamon, cumin, turmeric, chili powder

-1 Tbs tomato paste

-1 Tbs almond or peanut butter (or cashew would be very nice!)

-handful of cilantro, chopped, +a sprig or so for garnish

-lime to squeeze

-1 Tbs olive oil

-salt to taste

-1 cup cooked jasmine rice

-Naan (I bought Trader Joes)

Method: Heat olive oil in large saute pan. Once hot, add onion and start to brown. Once it starts to gain color, add garlic, ginger, potatoes, and pepper. Let cool for about 5 minutes, or until everything starts to smell nice and caramelize a bit on the bottom of the pan. Add your spices, coating your vegetables, meanwhile toasting the spices a bit. Add your tomato paste and nut butter. Stir to coat/combine. Add the chickpeas and peas. Add the can of coconut milk, scraping up all the caramelized bits at the bottom of the pan. Use a wooden spoon for this. Add 1/2 can of water. Bring this to a boil, then let it simmer until the potatoes are fork tender. By then, everything else should be perfect. Add some cilantro, reserving some for garnish. Serve over Jasmine rice, with a lime to squeeze. And a side of naan, of course.

As always, enjoy!

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2 Responses to Vegetarian Curry with Peas and Potatoes

  1. Thank you for this recipe, I can’t wait to try it! I LOVE curry.

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