Last night I cooked up Jack Bishop’s “Spiced Potato Curry” from A Year in a Vegetarian Kitchen, but I was paying better attention to my audiobook Area 51 than to Jack’s instructions. As it turned out, my “mistakes” made the dish even more delicious to Tom and me, so I’m posting the new recipe. Subtle changes, but they made enough of a difference that I’ll make this version again in the future.
(Serves four as a main course)
- 2 tablespoons canola oil
- 1 tablespoon cumin seeds
- 1 tablespoon mustard seeds
- 1 tablespoon minced gingerroot
- 4 medium garlic cloves, minced
- 2 pounds potatoes, scrubbed and cut into 1″ lengths (I like baby potatoes halved or quartered depending on size)
- 1 medium jalapeno chile, seeded if desired to reduce the heat, and minced
- 2 cups water
- 1 10-ounce package frozen peas, thawed
- 3 tablespoons chopped fresh cilantro leaves
- Plain yogurt for garnish (optional)
- Heat the oil in a large saute pan or Dutch oven over medium-high heat until shimmering. Add the cumin seeds, mustard seeds, ginger, garlic, and chile and cook, stirring constantly, until very aromatic and the mustard seeds begin to pop, about 1 minute.
- Add the potatoes, 1 teaspoon of salt, and the water and bring to a boil. Reduce the heat, cover and simmer, stirring once or twice, until the potatoes are tender, about 20 minutes.
- Stir in the peas and cook, uncovered, until the peas are heated through and the liquid in the pan has reduced to a thin sauce consistency, about 5 minutes.
- Stir in the cilantro and adjust the seasonings, adding more salt if necessary.
- Serve with a dollop of yogurt if using it.