Recipe: Tibetan Potato Curry

This Week’s Film: Seven Years in Tibet

Cuisine: Tibetan Curry

This simple recipe has only seven components in the curry paste, and it can serve either as a vegetarian main dish, or as a side dish to accompany a meat entrée.

Curry Paste:

2 large tomatoes, coarsely chopped

1 small onion, coarsely chopped

4 cloves garlic, peeled and coarsely chopped

1 knob ginger root, peeled and coarsely chopped

1 teaspoon red chili pepper flakes (more or less to taste)

1 teaspoon turmeric

1 teaspoon cumin

Main Ingredients:

4 large potatoes, peeled and cut into 1″ pieces

2 tablespoons vegetable oil

Salt to taste

4 flatbreads (store-bought pita, naan, etc.)

Combine curry paste ingredients in a blender or food processor and puree to a fine paste. Fill a large kettle with water and bring to a boil. Add potatoes and simmer for about 7 minutes, until potatoes are just beginning to become tender. Drain potatoes in a colander and set aside. Heat the vegetable oil in a large wok and fry the potatoes over high heat, stirring frequently until golden brown. Season with salt, add the curry paste and stir-fry until the potatoes are uniformly mixed and integrated with the flavors of the curry paste. Serve with flatbread. Serves 4.