Melt butter in pan and throw in 2 cans of potatoes drained. Fry until a little browned. Sprinkle with the curry powder and brown a bit more. Add the peas and coconut milk. Cook until warmed through. Can add a little water if you want more sauce or don’t drain the peas before adding. Cook your preferred rice if desired. I added fresh chopped basil since I have some in my garden and it freshens up the dish nicely but it is not necessary.
This dish is great without rice too, but the rice helps stretch it if you are feeding a family. This fed a family of four that includes 2 teenage boys.
Also, I choose low salt vegetables so I can season it the way I want.
1 Comment
Recipe:
1 Tbsp butter
2 15 oz cans of potato, drained
1 15 oz can of peas, drained
1 14 oz can coconut milk
2 1/2 Tbsp. curry powder (like Penzeys)
salt and pepper to taste
rice for serving
fresh basil or herbs (optional)
Melt butter in pan and throw in 2 cans of potatoes drained. Fry until a little browned. Sprinkle with the curry powder and brown a bit more. Add the peas and coconut milk. Cook until warmed through. Can add a little water if you want more sauce or don’t drain the peas before adding. Cook your preferred rice if desired. I added fresh chopped basil since I have some in my garden and it freshens up the dish nicely but it is not necessary.
This dish is great without rice too, but the rice helps stretch it if you are feeding a family. This fed a family of four that includes 2 teenage boys.
Also, I choose low salt vegetables so I can season it the way I want.