submitted by Co-op Owner Donna Watts
I was inspired to contribute after reading last month's Coconut Chickpea Curry recipe. That was a wonderful recipe submitted by Carol, and I have made it many times!
Another curry I really enjoy is Potatoes and Green Peas. I like this one when I have a little time to do prep work. I'll often boil the potatoes in the morning and then assemble everything about 20 minutes before dinner time.
- 10 medium red potatoes
- 2 T. butter
- 2 T. olive oil
- 1 onion
- 1 T. curry spice
- 12 oz frozen baby peas
- crushed red pepper flakes
Boil the potatoes with the skins on them until cooked (about 40 minutes for medium potatoes). Drain and set aside for 1/2 hour to 4 hours, depending on your schedule.
Add the butter and olive oil to a cooking pan on medium heat (I use a cast iron pan).
Add 1 sliced onion. While the onion is cooking, skin the potatoes with your fingers and place them in your pan whole. Cut the potatoes in half in the pan, and sprinkle them with the curry spice.
Add one 12oz bag of frozen baby peas, cover, and cook just until the peas are the right shade of green.
Garnish with red pepper flakes and serve!
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