Curried Potatoes with Peas

Today's recipe is an easy side dish made of ingredients you probably already have on-hand, very important nowadays #coronacooking


Note: don't be afraid of the chili powder.  Despite its name, it is one of those spices that only sounds spicy. But if you are the type who thinks ketchup burns your tongue, start with 1/2 teaspoon.  Then taste and add more.  Which you will.  There's probably more chili powder in that taco mix you used the other day.

The cooking time for potatoes depends upon your definition of “diced.” The larger the pieces, the longer it will take for the potatoes to be cooked through.

I seriously recommend watering down the broth.  Even "reduced sodium" broth becomes overly salty during the cooking process.  But if you don't agree, add the water anyway, then toss in some salt afterwards.  Like I always say, easier to add salt than remove it.

Curried Potatoes with Peas
Yield:  4 servings (as a side)

1 Tbl. olive oil
1 small onion, diced
2 tsp. granulated garlic
1 tsp. chili powder (or to taste, optional)
1 tsp. curry powder
1 tsp. turmeric
1/2 teaspoon cumin
4 Yukon gold potatoes, peeled and diced
1/2 cup vegetable broth, mixed with 1/2 cup water
1/4 cup frozen peas (no need to defrost)
kosher salt, to taste
1/4 cup loosely packed chopped parsley leaves, for garnish
2 Tbl. toasted coconut, for garnish


In a large skillet, heat olive oil over medium heat. When hot, add add onions; sauté constantly over medium heat for 5 minutes or until softened. Add garlic, chili powder (if using), curry, turmeric, and cumin. Continue to sauté for an additional 30 seconds.

Add the potatoes and broth mixture. Bring to a boil (which happens quickly), then reduce heat to medium-low and let gently boil uncovered, stirring occasionally, for 10-15 minutes or until potatoes are tender.

Add peas. Sauté for a minute or two or until peas are defrosted and warmed up. If the sauce is too thin, turn up the heat to medium and let sauce reduce for another minute or two.

Taste, then add salt (but you probably won't need to).

Serve hot, sprinkled with parsley and/or chopped coconut if desired.