2 Tbsp olive oil (or canola oil depending on your tastes)
3-4 Tbsp yellow curry
1/2 medium onion
1 large clove garlic
1/2 red bell pepper
3-4 large carrots diced
2 russet potatoes diced
1 can coconut milk
1/4 to 1/2 can chicken broth
1/4 cup water (add water to empty can of coconut milk to make sure you get every smidge of the yummy coconut flavor!)
2-3 Tbsp cilantro
Add oil to pan and heat. Add curry seasoning to hot oil and allow to bubble until fragrant and nutty. Add onion and pepper and saute for 2-3 minutes. Add garlic, carrots and potatoes and mix well in spices and saute for a minute or so. Add coconut milk, broth and water. Bring to boil, then reduce to low simmer and allow to cook for approx. 20 minutes or until the potatoes are tender. Right before serving, if desired, sprinkle a few glugs of Worcestershire sauce on curry to intensify and sweeten flavor. Add salt to taste. (the potatoes really seem to pull all the salt out of the sauce, so be generous with the last addition of salt.) Serve with cal rose or jasmine rice and another sprinkling of cilantro if desired. And enjoy the sweet smell of curry filling your home for the next few days!! Also feel free to substitute or add any other veggies to this dish...Cauliflower, broccoli, shelled edamame, just to name a few.
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