Potato, Pepper & Pea Curry over Rice

This recipe will yield about 6 Servings. That's dinner and four lunches. It's light on protein, so I make sure the other meals of the day provide our daily needs. Sending a yogurt along for lunch is a good supplement.

1 Tbsp Canola Oil or Ghee
1 Jalapeno or Serano Chili, sliced into thin strips (for medium heat)
4 Slices of Ginger (1/4" thick)
2 tsp Black Mustard Seeds
1 Tbsp Madras Curry Paste
1 White or Yellow Onion, chopped
1 Red Bell Pepper, cut in half and then into thin strips
6 Yukon Gold Potatoes, 3/4" cubes
1 Cup Frozen Peas

2 Cups Basmati Rice
3 1/3 Cups Water
1 tsp Sea Salt

Rice

Rinse the rice and drain 4 to 5 times to remove most of the starch. Combine rice with water and salt in a large bottom, thick pot. Bring to a boil over medium high heat. Once boiling, allow to bubble for 1 minute. Turn the heat to low and cover with a tight fitting lid. After 12 minutes turn the heat off (if using an electric range, remove the pot from the burner). Keep the lid on for a minimum of 20 minutes (no peeking). Fluff and serve.

Curry

Parboil or heat potatoes in the microwave until just shy of soft. Heat the oil or ghee in a soup pot or large wok over medium heat. Add the ginger and chilis and adjust heat so that the aromatics simmer without burning. Cook for 5-7 minutes or until the chilis are soft and discolored. Add the mustard seeds. They will begin to pop in a a couple minutes. When that happens, add the onions and cook for 5 minutes. Add the Red Bell Pepper and cook for another few minutes. Add the potatoes and 1/2 tsp of salt and increase the heat to medium high. Mix the curry paste with 1/4 cup of hot water and stir into the vegetable components. Boil off most of the liquid and add the peas. Cover, turn heat down to medium low and leave for 15 minutes, thereafter checking every 5 minutes until done. Taste and add salt if needed.

The Enlightened Palate

Potato, Pepper & Pea Curry over Rice