Potato-Peanut Curry
When I came across the recipe for Potato-Peanut Curry on The Simple Dollar, I knew I had to give it a try. Potatoes. And peanut butter. How could you go wrong?
I had a semantic problem with the title of the recipe, though, as there were no ingredients that actually made it a curry, other than a tiny bit of tumeric. So I made a few alterations. I had some chickpeas in the refrigerator and thought those would be a great addition. I added red curry paste instead of tahini, and increased the peanut butter. Finally, I added cilantro instead of parsley.
Potato-Peanut Curry
Ingredients:
1 pound potatoes, scrubbed and diced
1 can (14 oz.) diced tomatoes or two large tomatoes, chopped
2 15 oz cans chickpeas
1 cup water
1/4 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons red curry paste
3 tablespoons peanut butter
4-6 cloves garlic, minced
3 tablespoons cilantro, chopped
Bring the potatoes, tomatoes, water, and salt to a boil, then turn down to a simmer. Add the chickpeas.
In a separate pot, mix together the vegetable oil, red curry paste, peanut butter, and garlic, and heat on medium. Once this is warmed through, add it to the potatoes and tomatoes.
Continue to simmer for about 10-15 minutes, or until the mixture has thickened and the potatoes have cooked all the way through. Stir in the cilantro and serve with basmati rice.
“Potatoes. And peanut butter. How could you go wrong?” – Ain’t that the truth?!?
At what point should the chickpeas be added? – cooked with the potatoes/tomatoes -or- with the peanut butter/curry paste?
Whoops!
I’ve edited the recipe to correct the omission. Thanks!
That was my guess. I made it tonight – very nice simple meal. Thanks!