Here’s a quick and easy recipe for vegetable curry.
1 medium potato, cubed
1 cup cauliflower
1 medium tomato, diced
1/2 cup green peas
1 jalapeno or serrano chili, sliced (remove the seeds if you can’t handle the heat, you pansy)
juice of one quarter of a lime
1/2 tsp mustard seed
1 tsp cumin powder
1 tsp coriander powder
1 tbsp sugar
1 tsp salt
1 tbsp oil
In a saucepan, heat the oil and add the mustard seeds.
After a few seconds, the mustard seeds will start to pop and this is when you add the potatoes.
Once the potatoes brown a bit, add the rest of the vegetables, spices, sugar, salt, and lime juice.
Lower the heat and let the curry simmer. Add some water if you need to.
That’s it. It can’t be any simpler.
Time to add veggies!
add the spices and some dihydrogen monoxide…
and now we wait.
You can still see the steam coming off from the curry. Whenever I make rice, I always make extra so I can use it the next day to make fried rice.
Here’s the fried rice I made with the leftover rice. It’s got Chinese sausage, eggs, and onions. The sausage I used is called “lap cheung”. It’s sweet and has a high fat content. I cook the sausage first to render the fat and use the fat to cook the onions and eggs. To quote Emeril, “Pork fat rules!”
