Here’s another subtly delicious yet robust combination for a quick weeknight dinner that’s bound to leave you licking your fingers.
The Carrot Rice is a few-ingredient wonder flavored with the sublime aroma of cinnamon and cloves. It is such a treat, I have a hard time stopping myself from just scooping it out of the pot with my fingers and eating it until it’s gone.
And the Creamy Potato Curry is delicately flavored with just red chilli powder, but that, along with the tanginess of the tomatoes and the sweetly creamy coconut milk, is a combination to die for.
Together, these two dishes are perfect for an effortless weeknight dinner, a quick but special meal for a weekend afternoon, or even for entertaining. They do look so pretty together.
2 medium potatoes, boiled and diced
2 medium tomatoes, diced
1 medium onion, thinly sliced
1/2 to 1 tsp red chilli powder
1 tsp sugar
1 tsp cumin seeds
A generous pinch of asafetida (hing), optional
1 tsp canola oil
2 tbsp chopped coriander leaves
1 14-oz can of coconut milk
Salt to taste
Heat the oil in a saucepan
Add the cumin seeds and asafetida. When the cumin sputters, add the onions and stir fry until brown spots appear.
Add the tomatoes and stir together until they start to break down.
Add the red chilli powder and potatoes and stir in.
Add the sugar and coconut milk and salt to taste. Warm through but don’t boil the coconut milk.
Garnish with coriander leaves.
2 cups long-grain rice, like basmati
2 cups grated carrots
1 onion, sliced thinly
1 tbsp canola or other vegetable oil
3-4 1-inch pieces of cinnamon
4 cups water
Salt to taste
Heat the oil in a saucepan on medium heat.
Add the cloves and cinnamon and stir fry for a minute.
Add the onions and stir fry until they start to brown.
Add the carrots, stir into the oil, then add the rice and stir.
Add the water and salt to taste. Bring to a boil. Then cover and cook on medium-low heat for 15 minutes.
Let the rice stand, uncovered, for at least 10 minutes after turning off the heat.
Serve with Creamy Potato Curry.