Many Asian cultures have a curry dish or two. My favorite is yellow curry although I will not pass up a curry no matter what color or flavor it is. Each culture has its own spin on their curry blend. Some recipes call for curry paste while others use curry powder. 

So when I am in the mood for curry, but not in the mood to labor in the kitchen for a long time, this is the recipe I turn to. It is simple, easy, and fast. The portions are small so feel free to double the recipe.

ingredients:

Serves 2-3

• ⅓ C onion, diced 

• 1T ginger, peeled and grated/minced 

• 1-1 ½ tsp jalapeno, minced 

• 1-2 T oil 

• 1 tsp curry powder* (see note) 

• 1 C vegetable broth 

• 2 potatoes, peeled and cubed 

• ½ tsp Kosher salt 

• Black pepper, ground 

• ¾ C canned coconut milk 

• ½ C frozen peas

instructions:

1. Heat a frying pan that has a lid, on medium heat. When hot add oil. When the oil shimmers it is hot; add onion, ginger, and jalapeno. Saute for 3 minutes so the onion softens and the ginger and jalapeno flavor the oil. 

2. Add the curry powder, stirring for 30 seconds. Add the broth and scrape the browned bits off the bottom of the pan. 

3. Add the diced potatoes along with the salt and pepper. Cover partially, reduce heat and simmer for 10 minutes. Potatoes should be barely tender. 

4. Add the coconut milk and peas. Stir to mix. Simmer covered 5-10 minutes, or until the potatoes are completely tender and the sauce has thickened somewhat. Taste and adjust seasonings to your liking. 

5. Serve with rice or naan.

*Curry powders vary greatly in spiciness. Start with a teaspoon and adjust according to your heat level preference.