June 6, 2011

Potato and Pea Curry

Even though we’ve rolled into June and you might be mostly interested in crisp salads and bright-eyed, open-faced sandwiches, the truth is that there are still some nights, like this past Saturday night, when there’s a nip in the air and a breeze through the window and curry seems a perfect match for the table. Just a like a lady who, upon first meeting, you know is destined to be a bosom friend, there are certain recipes that when they grace your stove––even when you first dip your spoon in for a taste during cooking––you know are bound to be regulars. Since I first made this recipe in April, I’ve made it two or three more times. And that is a rare thing in our house, where I am always seeking enchantment by a recipe both new and unfamiliar. This one, first prepared for me on a weeknight by my friend Alison, is a keeper. It also marks the beginning of my love affair with full-fat Greek yogurt: oh, yes.

Potato and Pea Curry
from Whole Living

Some lazy cook suggestions: Try a 28-ounce can of diced tomatoes (fire roasted are awesome here), frozen peas, and, if you really need a break, leave the seeds whole–you’ll get the same flavor but with a little crunch between the teeth (and sometimes that’s a sacrifice worth making). One chile makes this fairly mild; add more if you like a kick.

1 tsp coriander seeds
1 tsp fennel seeds
1 tsp mustard seeds
1 tablespoon extra-virgin olive oil
1/2 cinnamon stick
1 green chili
2 cloves garlic, minced
1 medium yellow onion, chopped
1 tbsp minced fresh ginger
3 large tomatoes (about 2 lbs), chopped
1 lb Yukon gold potatoes, chopped into 3/4″ pieces
1 cup fresh shelled peas (from 1 lb peas in pods)
coarse salt
2 tbsp whole-milk Greek yogurt

Heat a four-quart heavy-bottomed pot over medium heat. Toast coriander, fennel, and mustard seeds until fragrant, about 1 minutes. Transfer to a spice grinder and process until finely ground. (You can also crush the seeds with the side of a chef’s knife.)

Heat oil in the pot. Add ground seeds, onions, cinnamon, chili, garlic, ginger. Cook, stirring ocassionally, until onions are soft, 6 to 8 minutes. Add tomatoes and bring to a boil, then simmer, stirring occasionally, until slightly thickened, about 15 minutes. Add potatoes and 2 cups water. Simmer, partially covered, until potatoes are tender, about 35 minutes. Add peas and cook until tender, about 12 minutes. Season with salt. Stir in yogurt. Remove cinnamon styick before serving.

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Comments

  • Sara Rose: In LOVE with greek yogurt, full fat or no, and eat it every day. When I’m feeling lazy, I’ve found the Pataks brand of curry pastes are FANTASTIC for ‘curry in a hurry’. Enjoy and much lovely love! Happy Monday!3 years ago

  • Happy Monday to you, too my dear!3 years ago

  • Kristine: I love Greek yogurt, the fatter the better, and any time is a good time for curry. Can’t wait to make this!3 years ago

  • Emily: Oh yum. I think this is aloo mutter (or v. similar), which I always order at restaurants but haven’t made successfully at home. I will be trying this for sure.
    Made that red kidney bean curry you shared a while ago last night- again- love it!3 years ago

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