"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Potato Curry, by Meredith DeVoe, is from Cooking in the Tropics 2,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 tbsp. vegetable oil or butter 1-2 tbsp. curry powder (to taste) 1 large, diced onion 2 cloves garlic (optional) 2 c. pureed tomatoes 2 bullion cubes ("maggi") 3 c. cubed Irish potatoes 1/2 c. peas or chopped green beans 1/2 c. sweet corn kernels
Heat oil in a large saucepan with the curry powder. Add the onions and garlic and fry until wilted. Add the tomato puree and bullion cubes and bring to a boil. Add the potatoes. Cover and cook until the potatoes are done, about 25 minutes. Add the peas and corn and cook 5-10 minutes more. Season to taste. Serve with hard boiled eggs.
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