Stolen Curry
This is called stolen curry because I stole it from my friend Rebecca. She made it for me back in the spring and I took mental notes so that I could replicate it. I did make some changes in the spice variations and added the carrots, but it's based on her recipe. Before watching her, I would always fuck up curry and make it too watery or the potatoes would be undercooked.
And lets face it, stolen things just taste better.
For this, you will need the following:
5 medium size potatoes
2 cups of peas
2 carrots (I like the sweetness the carrots bring, so if you like it less sweet, just add less carrots)
1 14.5oz can of coconut milk
approx. 4 tablespoons. curry powder
1 teaspoon ground allspice
a couple of dried chillies (optional)
1 teaspoon cinnamon
1 teaspoon ground mustard seed
Peel and quarter your potatoes. Pour the coconut milk over them. If they are not completely covered, add a little water, so the potatoes are completely submerged. About 20 minutes or so into cooking, add the carrots. When the potatoes are soft, add the peas and spices. Let cook for another 15 minutes or so, to let the flavors blend.
Serve over rice or eat by itself with a since of naan.
mmmmm stealing is so delicious.
