A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Bangalore Potato Curry With Peas
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- #43028
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
4 tablespoons butter
1/2 teaspoon mustard seed
1/2 teaspoon red pepper flakes
1/4 teaspoon ground turmeric
1 teaspoon cumin
2 whole green chili peppers (split in half)seeds removed
1 tablespoon minced green chili peppers
4 tablespoons minced shallots
1 tablespoon fresh minced garlic
2/3 cup canned crushed tomatoes (undrained)
1 teaspoon salt
2/3 cup canned coconut milk
3 pounds potatoes (peeled), cut into 1/2" cubes
2 cups frozen peas
directions
Heat butter in a saucepan over medium-high heat. Add mustard seeds and red pepper flakes. Cover and cook, shaking pan occasionally, until mustard seeds pop and pepper flakes discolor.
Uncover and add turmeric, cumin, split jalapenos, minced chili peppers, shallots and garlic; saute for 1 minute. Add tomatoes and salt and cook 1 minute to reduce liquid.
Add coconut milk, potatoes and peas. Stir and simmer over medium-high heat for about 20 minutes, or until potatoes are tender and sauce is reduced at least by half.
If possible, cover and chill overnight to allow flavors to blend. Reheat before serving.
added by
jbolton
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 17, 2008
Very nice, soft and creamy. I topped with chopped cilantro which was fine.