I used to like and cook curry dishes when I was still in Vietnam. Not until had I come to Singapore when curry food turned out as a nightmare to me. Maybe it’s because the smell is too strong for me and almost all the Indian or Malay food stalls terrify me with the heavy smell of their food. Most of the dishes are either orange or red in color with no trace of green stuffs, which already make my mouth and stomach feel hot. I no longer feel the inviting distinctive flavor of the curry food but only try to get away from those stalls as quick as possible to avoid the strong smells.
It has been four years I’ve never eaten any curry dishes. Not until I found a recipe of potato curry which guarantees a very mild taste and flavor. When reading the recipe, I felt relieved and got the eagerness back to cook this dish, just because this curry has peas – which are green, and they are good to serve with fresh cilantro. Moreover, plain yogurt is added to this curry, which persuades me to believe that the taste will be mild.
And so, I cooked this after a very long time I’ve touched any curry dishes. The final result was a really mild curry, which was absolutely what I longed for.
Ingredients: (serves 2-3)
- 1tbs vegetable oil
- 1/4 tsp cumin seeds
- 1/2 tsp ground turmeric/ turmeric powder
- some cilantro roots or coriander seeds
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 3 medium potatoes, cut into small cubes
- 1 cup water
- 1/2 cup plain natural yogurt (unsweetened)
- 1/3 cup peas, washed
- Heat the oil in a large saucepan. Add the cumin, turmeric, cilantro roots/seeds, salt and cayenne, stir for 1 minute.
- Add the potatoes, stir for 10 minutes to coat evenly with oil and spices. Pour in the water, bring to a boil then reduce the heat, cook for about 30 minutes more until the potatoes are softened.
- Stir in the peas and yogurt, cook until heated through.
- Serve with plenty of fresh cilantro.