There are times that even I, lover of the kitchen, do not want to spend a long time cooking. Those times are far and few between, but they do occur on occasion. When this happens, we often throw a frozen pizza in the oven and call it a day. Sometimes, though, I’m craving something a little different. Today’s recipe is my go-to when I am feeling lazy and want a quick yet seemingly painstaking meal.
It takes about 5 minutes to prepare this dish and then you just have to wait 20 minutes for it all to get hot and the potatoes to get soft. Basically, you cut the potatoes and then dump everything in a large sauce pan and simmer. Not quite as simple as throwing a pizza in the oven, but pretty damn close. This recipe is also extremely cheap to make and can feed the masses. I would double the serving if you have more than 2 or 3 people as I guarantee they will go back for seconds.
Originally, I assumed this recipe would be great served over rice. However, after trying it, I find that the sauce is such a mild curry it really takes away when poured onto a plain bed of rice. Maybe if you use curry rice….haven’t tried that yet. Regardless, I found that dipping pita or naan in the curry is delicious and makes your belly very full and satisfied.
So what does this dish taste like? Well, it is sweet and spicy due to the turmeric and curry powder (I use EarthFare brand curry powder) as well as hearty and comforting due to the potatoes and other veggie additions. You end up with a very tasty dish that is perfect for those who have never had a curry before. This is not an extremely rich curry, but you could make it more so by doubling the spices in the ingredient list.
Let me know what you think by commenting below! Or take a picture and use my hashtag #peppersandpeaches on instagram or twitter!
- 1 tbs coconut oil
- 2-3 cloves garlic, minced
- 1 medium onion, diced
- 4 small potatoes or 2 medium/large potatoes
- 1 can full fat coconut milk
- 1 cup diced tomatoes
- 1 cup frozen peas
- ¼ tsp red pepper
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp grade B maple syrup
- 1 tbs fresh minced ginger
- Add 1 tbs coconut oil to large skillet on medium heat. Add minced garlic.
- Once garlic is fragrant, add diced onion and cook until starting to turn translucent, about 5 minutes.
- Add coconut milk, diced tomatoes, ginger, maple syrup, and spices. Stir to combine.
- Bring to a low simmer and add potatoes.
- Cover and let simmer on low/medium until potatoes are softened, 10 - 15 minutes.
- Add frozen peas, stir, and let sit for 5 minutes.
- Stir again and serve. Store leftover in airtight container for up to 1 week. I actually find leftovers taste even better.