Everything about this dish cries out comfort. The creamy coconut, soft potato, even the chilli heat brings a certain loving warmth to your mouth. Definitely one for eating on the sofa, with a fluffy pile of white rice,and a good book.
Curry is one of my standard fall back midweek dishes when I want something simple, tasty and not too labour intensive. And this is certainly straightforward. It’s an evolution of one of my standard veggie curries – spicy potato, pea and tomato.
I have added coconut milk and tweaked the spices. There is no asfoedita – one of those spices that adds a pungent something to dishes, like fish sauce in SE Asian cooking – or nutty cumin. Instead, garam masala and ground coriander make it more richly aromatic and lend an underlying spicy warmth.
The end result is very different. The tongue tingling excitement and spicy melody of the original dish is gone. The coconut milk gives it an underlying creamy sweetness and the garam masala a rich aromatic edge. This is more of a duvet dinner, soothing and soporific. Because you don’t want everything you eat to jump up and down demanding your attention.
This is partly an evolution of a potato curry I cook a lot (but don’t seem to have blogged yet) and partly inspired by a South Indian potato curry I found when flicking through Curry Easy by Madhur Jaffery looking for some inspiration. As always I went flying off on a tangent. But it turned out to be a pretty tasty tangent.
1 tsp dried chilli flakes
1 tsp brown mustard seeds
3 large potatoes – peeled and chopped into chunks
1 tomato – chopped
1 cup of frozen peas
1 tsp garam masala
2 tsp grd coriander
1 cup (250mls) of water
1 can coconut milk – well shaken
Fresh coriander – roughly chopped
Heat a couple of tablespoons of oil in a pan over a high heat and chuck in the chilli flakes and mustard seeds. When the seeds begin to pop, turn the heat down to medium, add the onion and stir and fry for about 2-3 minutes.
Add the potatoes and stir for another minutes, then add the chopped tomato, peas, garam masala, ground coriander and a little salt. Stir well for another minutes and pour in the water. Bring to the boil, turn the heat down low, cover and leave to simmer for 20 miuntes.
Add the coconut milk, stir until it is heated through – another couple of minutes – stir in the coriander and serve with rice.