Easy Vegetable Curry

I made an excellent veggie curry tonight using an ingredient I’ve never before put in Indian food: peas. It was a brilliant innovation. Okay, so maybe I’m not the first to put peas in an Indian curry; maybe I’m not even within the first 500 million. But I’m going to be the one to make it a popular craze.

This is an easy curry that you could make with any type of vegetable. I’ve made it before with cauliflower and spinach.

The ingredients:

Spice group 1
1 tsp cumin seeds
1/2 tsp mustard seeds

Spice group 2
1 tsp turmeric
1 tsp curry powder (I like Sun Brand Madras Curry)
1/2 to 1 tsp salt
1/2 tsp crushed red pepper

Other
Oil
At least two cloves garlic, minced
1 medium onion, chopped
3 small-medium potatoes, chopped less than 1/2 inch thick (or other veggies, chopped)
half a bag of frozen peas
two cups broth, or water and 2 bouillon cubes
plain yogurt

1. Heat the oil in a large saucepan on medium heat. Add Spice Group 1 and let the seeds toast for about a minute. Mix in the onion and garlic, increase heat to medium-high, and then add Spice Group 2. Saute until the onions are soft, about 4-5 minutes.

2. Add the potatoes and broth, or add two cups water and two bouillon cubes. Mix well, cover and simmer until potatoes are tender (about 15 minutes, but check every few minutes or so). Mix in peas. Taste and add a pinch more salt, with necessary.

3. Serve by itself or over rice; add a spoonful of plain yogurt if desired.

I can’t believe I’m already done writing this recipe. It only requires 3 steps. Yes, it’s that easy.

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