It can't be curries all the time but when you are married to a typical Indian man who is accustomed to curries for every other meal, I guess you learn to make all sort of curries (simple mutton curry and bitter gourd potato curry). The good thing is that curries taste better the following day or two. So, perhaps curries are made three times in a week though admittedly I still prefer the pleasure of Malay dishes (sambal ayam serai and ikan asam pedas). Still, as a non-fussy eater, I actually don't mind especially when it is a dish with potatoes (egg potato curry.potatoes dried chillies, lemongrass chilli potatoes, potato rolls and egg potato curry). For this vegetarian dish, it was not only potatoes but green peas in a thick, creamy and spicy aromatic curry.
3 medium size potatoes - remove skin and diced
1/2 cup frozen green peas
4 shallots - sliced thinly
1/2 inch ginger - sliced thinly
4 garlic - sliced thinly
3-4 sprigs curry leaves
2 tbsp plain chilli powder - add some water and stir for a thick paste
1 cup thick coconut milk
4 tbsp oil
Salt for taste
When oil is heated, sauté shallots, ginger and garlic.
Add chilli powder paste and cook until oil splits.
Pour 2 cups of water and stir in.
When curry is heated through, add potatoes and salt.
Once potatoes are cooked, add green peas, curry leaves and coconut milk.
Stir to combine into the curry and off the heat.(Optional: some tamarind juice or lime juice if you prefer)
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