This is a super-quick Indian-inspired curry that I whip up on nights when my inspiration and refrigerator are lacking.
My kids will eat most any veggie if it's covered in a nice, creamy, medium-heat curry.
Coconut milk is a staple, ALWAYS in my cupboard, and cheap, cheap at your local Asian market. Stock up on four or five cans next time, there are hundreds of uses for it, and most are super quick and easy!
2-3 cloves garlic, pressed
1/2 an onion, chopped
1 Tbs. fresh grated ginger
1 Tbs. oil (I use coconut oil)
3 medium/large potatoes, chopped in large chunks (1 1/2 in or so)
1 can coconut milk
1 cup canned chopped or diced tomatoes
pinch red pepper flakes, or to taste
2 Tbs mild Madras curry powder (or to taste, using whatever heat and amount you prefer, of your favorite curry powder)
pinch of salt, to taste
1 tsp. brown sugar
1 cup frozen peas
*Any other pre-cooked veggies you want, optional.
Add 1 tbs coconut oil to large skillet on medium heat. Add minced garlic.
Once garlic is fragrant, add diced onion and cook until starting to turn translucent, about 5 minutes.
Add coconut milk, diced tomatoes, and spices. Stir to combine.
Bring to a low simmer and add potatoes.
Cover and let simmer on low/medium until potatoes are softened, 10 – 15 minutes.
Add frozen peas, stir, and let sit for 5 minutes.
*You can add whatever other veggies you'd like at this point - great way to use up leftovers; raw spinach or pre-cooked green beans, cauliflower, carrots, sweet potato, pea pods. All good options.
Stir again and serve. Store leftover in airtight container for up to 1 week.