Potato Curry

INGREDIENTS:

• 2 medium sized potatoes cut into 1/2 in squares
• 2-3 carrots cut into 1/2 in rounds
• Medium onion, minced
• 3 large garlic cloves, minced
• 2 teaspoons curry powder
• Red pepper flakes
• 1 teaspoon of dried basil
• 1 teaspoon chicken bouillon
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1 can coconut milk
• 1/2 cup milk
• Cornstarch
• Salt to taste

1. In a medium sized bowl mix potatoes, carrots and curry powder till evenly coated. Let sit for 30 minutes.

2. In meantime, start some rice, then cook onion in 1 tablespoon each of butter and oil over medium high head in a decent sized frying pan. Cook until translucent, then add garlic and red pepper flakes (amount varies per personal preference). Cook for one minute then remove mixture from pan to bowl. Return pan to stove.

3. Add 1 tablespoon of butter and 1 tablespoon of oil to pan. Pour potato mixture into pan and cook, tossing frequently, until tender. This takes about 20 minutes and potatoes will brown. Remove potatoes from pan into bowl with onion mixture.

4. In separate bowl, mix 1 teaspoon of corn starch with two tablespoons of coconut milk, set aside. Next, add coconut milk to pan with milk. While milk begins to heat add basil and chicken bouillon. When mixture starts to bubble, mix in cornstarch mixture until thickened. Add vegetables and heat through. Salt to taste.

5. Serve over hot rice.

Serves 4