I said last week that I would share this recipe with you and here I am, holding up my end of the bargain. It is an especially easy and particularly delicious meal. I made it once before, when O and I first started dating, and he proclaimed it ‘better than restaurant curry’. This, of course, made me feel like a culinary genius ready to continue cooking for him forever. Kudos to him on the successful completion of his plan.
So. The recipe: the apple really gives the taste depth; the toppings perfect it. Then again, we had leftovers the following day with couscous and without toppings and it was still great. If you’re really into curries, my friend Maggy posted a recipe this week, too. Soup. Yum.
via Big Sister’s Mother-In-Law
1 onion, diced
2 cloves garlic
2 Tb. oil
4 Tb curry powder
2 Tb. flour
1/2 tsp. salt
2 c. water (we used broth instead)
1 stock cube
1 Tb. lemon juice
1 apple, peeled and diced
2 large russet potatoes, peeled and diced
Topping ideas: Peanuts, Raisens, Cucumbers, Coconut, Tomatoes, Chutney
Put potatoes in oven to bake.
Heat pan 2 minutes on medium hugh, add oil, heat two minutes. Saute onion and garlic until transparent.
Add curry powder and flour.
Add water (or broth) and stock cube.
Add seasonings and apple. Stir frequently and bring to a boil. Add potato and heat until cooked through.
Serve with hot white rice.