Ease of Preparation: Easy
Yield: 4, as a main
Yellow Potato and Pepper Curry
Rich, buttery potatoes and sweet yellow peppers make the base of this mouthwatering curry. Pops of mustard, curry leaf, and cayenne pair with aromatic garlic and ginger to deliver a punch of flavour rounded out by creamy coconut milk.
Ingredients:
Rice:
- 2 cups (470 ml) basmati rice
- 3 cups (710 ml) water
- Salt
Curry:
- 2 yellow flesh potatoes, peeled and cut in 1-inch (2.5 cm) dice
- 1 green cardamom pod
- 3 cloves
- ½-inch (1.25 cm) cinnamon stick
- 1 star anise
- ½ teaspoon (2.5 ml) fennel seeds
- 2 tablespoons (30 ml) coconut oil
- 1 teaspoon (5 ml) yellow mustard seeds
- 10 curry leaves
- 1 yellow onion, small diced
- 1 tablespoon (15 ml) store-bought ginger garlic paste
- ½ teaspoon (2.5 ml) turmeric powder
- ½ teaspoon (2.5 ml) cayenne pepper
- 2 yellow tomatoes, small diced
- Salt
- 2 yellow bell peppers, cut in 1-inch (2.5 cm) dice
- 8 ounces (227 g) yellow beans, cut into 1-inch (2.5 cm) pieces
- 1 12-ounce (355 ml) can coconut milk
To Assemble:
- Rice
- Curry
- Lime wedges, to garnish
- Cilantro, chopped, to garnish
Method:
For the Rice:
In a small saucepan, combine basmati rice and water, season with salt and bring to a boil.
Reduce heat to low, cover and cook rice undisturbed for 12 minutes.
Remove from heat and let sit covered for 5 minutes.
Transfer rice to a small tray or container and fluff with a fork. Set aside.
For the Curry:
Cover the potatoes with water in a large pot. Bring to a boil and cook for 3 minutes.
Remove potatoes from water with a slotted spoon. Transfer to small tray and set aside to cool to room temperature.
In a spice grinder, combine the cardamom, cloves, cinnamon, star anise and fennel seeds. Crush into a fine powder. Set aside.
Heat the coconut oil in a medium pot. Add the mustard seeds and cook until popping. Add curry leaves, stir and add onion and garlic-ginger paste. Cook until onions are lightly browned, 3 minutes.
Add the ground cardamom, cloves, cinnamon, star anise, fennel seeds, turmeric and cayenne. Cook for 1 minutes, adding additional coconut oil if the pot looks dry.
Add tomatoes and cook until soft, 2 minutes. Season with salt.
Add peppers and yellow beans and cook for 2 minutes.
Add the coconut milk. Mix and bring to a simmer. Reduce until lightly thickened, around 6-8 minutes.
Add potatoes, stir gently and cook for 1-2 minutes.
To Assemble:
Ladle the Curry onto serving plates. Garnish with lime wedges and chopped cilantro. Serve Rice on the side.
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