Potato Curry with Peas and Mushrooms is an easy and delicious spring dinner that the whole family will love. The publishers sent me a copy of Silk Road Vegetarian for the purpose of an honest review. Affiliate links have been used to link to items I am discussing.
A blogger’s dilemma: I have so many fantastic things to say about this dish and this cookbook–but between narcotics and pain words are not really coming. But I want to keep posting; I still have great food to share! So, pardon my brevity please!
First, about the book. When I heard fellow blogger Dahlia Abraham-Klein was looking for reviewers for her Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook I instantly volunteered. A collection of vegetarian recipes from Central Asia (including the Middle East and India), this book is right up my alley. I have many recipes bookmarked and am enthused to keep using this cookbook! However, as mentioned in my review of Bacon 24/7, I did have some trouble finding a recipe that I was in the mood for in the summer. Finally I decided what I really wanted something with spring potatoes (baby redskins), so I went looking for a recipe to adapt to my current moody state.
I landed on a Bengali Potato and Zucchini Curry, and made swaps for what I had available. I also added a little more spices. The potatoes were amazing in this. I did serve it with rice, but much less rice than usual, because the potatoes were present to smash with a fork and also absorb all the yummy curry flavors. I adore baby spring potatoes, so I adored this dish. So did my entire family.
I wanted to thank everyone for all the well wishes. The surgery went well, and I spent only one night in the hospital. My first 36 hours home I could not sit down or stand up unassisted, so my hubby has been a serious trooper, even sleeping on the couch so he is there for me in the middle of the night. I won’t lie the pain has been pretty intense, but they gave me the good drugs, and things have gotten a ton better with each passing day. Hopefully I won’t run out of dishes to share before I can start cooking again!
- 3 lbs baby spring potatoes-- I used red, scrubbed clean and cut into large chunks (4-6 pieces per potato)
- 1/2 t turmeric
- 1/2 t garlic salt
- 2-3 T vegetable oil
- 3 medium onions, chopped
- 1 head garlic, minced
- 2 inches ginger, minced
- 8-10 oz crimini mushrooms, sliced
- 1/2 t ground ginger
- 3 t curry powder
- 1/2 t ground cardamom
- 1 t ground cumin
- 1 t garam masala
- 4 tomatoes, chopped
- 1/2 cup vegetable or chicken stock
- 1 15-oz can chickpeas, drained and rinsed
- 1 10-oz bag frozen peas
- 1/4 cup chopped cilantro
- tamarind chutney and basmati rice for serving
Toss the cut potatoes in the turmeric and garlic salt. Let sit while the pan heats up.
Heat a large Dutch oven or heavy pot over medium high heat. Add the oil when it is hot. When the oil shimmers, add half of the potatoes, or enough that they are only a single layer. Fry until golden and crispy on the outside, about 8 minutes total--flip over halfway through.
Remove the potatoes with a slotted spoon and repeat with the remaining uncooked potatoes.
When all potatoes have been fried, set them aside and add the onions to the pan with a pinch of salt. Let cook, stirring occasionally, until caramelizing, about 10 minutes. Add the garlic and ginger and mix in. Let cook 2-3 minutes, until the garlic and ginger are fragrant.
Push the onion mixture to the sides of the pot. Add half of the mushrooms to the center of the pot with a pinch of salt. Fry for a few minutes and then mix into the onions. Once again push to the sides of the pan and add the rest of the mushrooms to the center of the pot. Repeat.
Add the ground ginger, curry powder, cardamom, ground cumin and garam masala. Mix in and let roast for about 1 minute until fragrant.
Add the tomatoes and mix in. Add the potatoes and the stock and bring to a boil. Cover and reduce the heat to maintain a gentle simmer.
Let cook for 45 minutes, or until the potatoes are fork tender.
Add the peas, chickpeas and cilantro. Mix in. Taste for additional salt or garam masala.
Serve over a little basmati rice with tamarind chutney on the side.