Omygoshsogood Curry

Last night my study circle had a curry cooking adventure. Our friend Bill brought all the ingredients for this masterpiece. Erica and Marzi were the head chefs. I cannot take credit for the deliciousness that ensued for all I did was chop a few potatoes. The original recipe can be found here- but honestly I have no idea how closely it was followed by my dear collaborators.

I didn't happen to snap a picture of the curry, but if I had, this is what it would look like...

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon hot curry powder
• 2 garlic cloves, minced
• 2 large onions, thinly sliced
• 8 ounces carrots, thinly sliced
• 1 1/4 cups frozen peas
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 4 medium potatoes, peeled and cut into 1-inch chunks
• 1 (8 ounce) can coconut milk
• 1 cup water (or more as needed)

Directions:

1.  In a large, heavy-bottomed skillet, heat the oil over medium heat. 
2. When hot, add the hot curry powder and stir it around for 30 seconds. 
3. Add the onions to the pan and saute until they are tender and a bit golden. 
4. add the carrots, potatoes, and minced garlic. 
5. add about a half cup each of water and coconut milk
6. stir in the turmeric, salt, and coriander. 
7. reduce the heat to low and cover 
8. intermittently stir the pot and check the moisture level. 
9. when the milk is almost all absorbed add more coconut milk and water (in equal parts)
10. continue to cook, stir, and add liquid until the vegetables are very tender and the curry is thick
11. check spice levels, adjust to taste 
12. stir in the peas and the rest of the coconut milk (and water if necessary)
13. cook until done

Thanks to Sepideh and Alec and Emily who did a lot of chopping and peeling. Love y'all.