Movie

Movie
Movie Inspired Recipes

Television

Television
Television Inspired Recipes

Book

Book
Book Inspired Recipes

Finally...a Curry!

Seriously, I've been saying I want to make a curry...I need to make a curry...like, for-e-ver (for-e-ever...Sandlot...seen it?)! Well, look ma! I did it. I made a curry! Did I mention how much I adore curry? Also, I've been noticing how often I say I love insert name of food here or I adore insert another food here . But when I say it, I truly mean it. There are so many foods that evoke those emotions in me. So, if I've ever said it to you (and I probably have), it was with all sincerity. Okay, back to the big bowl of deliciousness we go...

Three P Curry (okay kinda... red Potato, Peas & chickPeas) by girlichef

Olive Oil

medium onion, sliced thin- 1

garlic clove, minced- 2

red potatoes, diced- ~7 (b-size)

red curry paste (such as Thai Kitchen brand)- ~2 Tbs.

curry powder- 2 tsp.

brown sugar- 1 1/2 tsp.

coconut milk- 1 (13.5 fl oz) can

water- 1/2 c.

chickpeas, cooked- 1 (15 oz) can drained or equivalent dried, cooked chickpeas

sea salt- to taste

garnish:

cilantro or parsley- handful chopped

plain yogurt, thinned with a little milk or water- to taste

flat bread or other bread to eat with

So, let's start by heating the olive oil in a large, deep-sided skillet. Add onions and garlic and saute until soft. Add potatoes and cook, stirring occasionally for a few more minutes, or until the edges start to turn transparent.Next, add red curry paste, curry powder and brown sugar. Stir and cook to release oils for a minute or so. Pour in the coconut milk and water; stir well. Bring to a simmer, then lower heat a bit and let it cook at a lazy bubble until potatoes are just tender.Add your chickpeas and your green peas and let bubble for a few more minutes, until everything is heated through evenly. Now taste it and add sea salt as you see fit.Serve with a good drizzle of yogurt & a sprinkling of cilantro....with warm flat bread. Yummmm! This was so good later on when it had cooled, too...like, straight from the pan and not in the fridge....bacteria be damned!!! I mean, I covered it and it had been just a teensy-weensy bit longer than 2 hours...and I'm still here... Now, just to decide which curry to make next as I'm still in the curry mood.