Please only use authentic curry like the one above
This is an easy recipe because I’m laid back like that. I’m so laid back that I sometimes kick the back of my head. Seriously. I’m doing it now while typing this.
Sometimes I love fresh tomatoes. Sometimes I don’t. Because it’s the season; I do. Sometimes I think I’m Big Meech or Larry Hoover.
Recipe after the jump!
Potato Tomato Curry
1 TBS Olive Oil
2 Cloves Garlic Minced
1 cup White Onion
1 TBS Curry Powder
2 TBS Brown Sugar
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp oregano
3 Large Tomatoes (seeded, diced)
1 can of Coconut Milk
2 Cups (diced) Parboiled Potatoes
In a large saucepan, heat oil over medium heat. Add Garlic and sauté for 1 minute. Add the onion and sauté until translucent. Add your spices and sugar, stir and let sit until fragrant. Add your tomatoes and simmer for 3 minutes. Add your cocunut milk and potatoes. Simmer for 15 minutes on low heat. Salt to taste.
Serve over Brown Rice.