For this recipe, why not use your own organic potatoes grown in your no dig garden
Delicious Rich Potato Curry
To save time par steam (1/2 cook your potatoes) your potatoes first.
If time is an issue for you buy refrigerated prepared potatoes.
Serve with a fresh garden salad and some whole wheat naan bread or chapatis.
Serves 6–8
1 15-ounce package refrigerated hash brown potatoes or similar
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 or 2 tablespoons of your favorite curry powder
1 teaspoon himalayan salt or healthy alternative
1/8 teaspoon red pepper flakes
2 cups frozen baby peas
1 cup sour cream
Garnish: finely chopped shallots
1. Drain potatoes well. Spread on paper towels to dry and set to one side.
2. Heat olive oil in a large skillet. (Medium heat).
3. Add onion and garlic cook and stir for 3 to 4 minutes, until translucent.
4. Add curry powder, salt, and red pepper flakes, cook and stir for 1 minute longer.
5. Add potatoes to skillet cook for 8 to 10 minutes, stirring occassionally.
6. When potatoes are brown around the edges, stir in peas and cook 2 to 3 minutes longer.
3. Remove from heat and stir in sour cream. Cover and let stand for 3 minutes, top with garnish and serve immediately.
