Potato, Bacon, & Pea Curry

When I came home last night, I never would have imagined what Kramer had in store for me. We happened to be on the same train on our way home, so we walked the 50 feet from the station to our apartment together, and I went to change out of my work clothes while Kramer emptied the dishwasher. I came out of our room and there was a brand new MacBook Pro sitting on our counter! I thought it was a joke, to be honest. I thought that there had to be something else inside of it, that he had found the box and decided to pull a practical joke on me. I asked, “What is this?” and Kramer replied, “It’s yours.” My reaction was, of course, “How? Where? When?” but it was true – Kramer got me a new Mac! I know that I should probably be using a more powerful computer, with all of the work I do for the site, but MacBooks are just. so. pretty. My old Mac is about 4 years old and barely holds a charge anymore, but this new one is sleek and beautiful. I absolutely love it and I can’t believe Kramer went out to the Apple store the day that the new laptops got released to get me one. I think he may have just won the award for Best Husband Ever. I’m certainly going to have to cook some extra special dishes this weekend to thank him!

Speaking of husband-pleasing dishes, yes. That’s right. I put bacon in my curry. What of it? I know, I know – it’s blasphemy! How can I add bacon to a traditionally vegetarian dish? I’ll tell you how: with a little help from my neighborhood grocery and a stroke of genius. Let’s just consider this a very Americanized curry and move on, shall we? I promise that it’s delicious! The bacon just adds a little extra something, and makes the shallot and garlic even tastier, due to being cooked in the same pan as the bacon. Do you blame me? I knew you wouldn’t. Besides, you can easily make this vegetarian or vegan all over again by simply replacing the bacon with olive oil. Who said that I couldn’t compromise? This curry, or aloo matar as it is more commonly known, is a great after-work dish to whip up in about 30 minutes. I came home from work around 6 and had this on the table by the time Kramer got home shortly afterward. The green peas and red tomatoes really make this dish look appealing, and the wonderful aromas from the curry powder, turmeric, and coriander will really get your stomach growling. You can add any vegetables that you have laying around to this; I think that zucchini or squash would work just as well as the mushrooms that I used, for example. You can even make this as spicy or as mild as you like, but I prefer my curries spicy, so I added almost a full teaspoon of red pepper flakes to the dish, along with the other Indian spices and curry paste. This is great with a side of freshly steamed vegetables or, for the more daring lot of you, some nicely toasted naan.


Potato, Bacon, & Pea Curry
What you’ll need.

Potato, Bacon, & Pea Curry
First, you’ll want to get your potatoes going. Peel them and chop them into 1-inch pieces.

Potato, Bacon, & Pea Curry
Cover with water and bring to a boil. Boil for 8-10 minutes, until tender. When ready, drain the water from them, run them under cold water to keep them from cooking too much, and set aside.

Potato, Bacon, & Pea Curry
Now, dice your bacon and add it to your pan along with 2 teaspoons of olive oil. Cook until crispy over medium-high heat, about 5-8 minutes. When crispy, remove from the pan with a slotted spoon and set on a plate lined with a paper towel to strain. Remove all but about a tablespoon of bacon fat from your pan.

Potato, Bacon, & Pea Curry
Add in your shallots and bell peppers and cook over medium heat until softened and beginning to caramelize, about 8-10 minutes.

Potato, Bacon, & Pea Curry
Thinly slice your mushrooms.

Potato, Bacon, & Pea Curry
And add them to the pan, cooking for another 5 minutes, until browned.

Potato, Bacon, & Pea Curry
Get your garlic and tomatoes ready.

Potato, Bacon, & Pea Curry
Add them to the pan after the mushrooms, and cook for another 2-3 minutes, until the garlic is fragrant and the tomatoes are softened.

Potato, Bacon, & Pea Curry
Now add in your spices and give everything a good stir.

Potato, Bacon, & Pea Curry
Finally, add in the potatoes and curry paste. Stir everything together, then add in the cooked peas. Add a splash or two of vegetable stock if needed, taste and season more as necessary, and serve.

Potato, Bacon, & Pea Curry

Potato, Bacon, & Pea Curry
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 3 potatoes, peeled and cut into 1-inch cubes
  • 2 teaspoons olive oil
  • 6 slices bacon, finely chopped (optional - use just olive oil instead if you are omitting the bacon)
  • 1 shallot, finely sliced
  • 2 small sweet bell peppers (or 1 regular bell pepper), thinly sliced
  • ½ cup mushrooms, thinly sliced
  • 3 cloves garlic, minced
  • 15 grape tomatoes, quartered
  • 1½ teaspoons curry powder
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground coriander
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon red pepper flakes (add more if you like after you've tasted it)
  • ¾ cup of frozen peas, cooked according to package directions
  • 1 tablespoon red or green curry paste
  • ¼ cup vegetable stock
Instructions
  1. First, get your potatoes ready. Peel and cube them into 1-inch pieces, then place in a pot and cover with water. Bring it to a boil, then boil for 8-10 minutes, until tender. When ready, drain the water from the potatoes and run them under cold water so that they stop cooking. Set them aside until you're ready to use them.
  2. Heat 2 teaspoons of olive oil in your pot over medium-high heat. Cook the bacon until crispy, about 5-8 minutes, then remove from the pan and set aside to drain on paper towels. Remove all but 1 tablespoon of fat from the pot.
  3. Add the shallot and bell pepper and saute until they are softened and beginning to caramelize over medium heat, about 8-10 minutes. Add in the mushrooms and cook until browned and softened, about 5 minutes. Add in the garlic and tomatoes, stir, and cook for another 2-3 minutes, until the garlic is fragrant and the tomatoes have begun to soften. Add in the combined curry powder, turmeric, ginger, coriander, salt, pepper, and red pepper flakes, and stir. Add the cooked potatoes, the cooked peas, and the crispy bacon, if you're using it. Stir everything together and add in the curry paste and ¼ cup of vegetable stock. When most of the vegetable stock has simmered away, taste, adjust seasonings as necessary, and serve.
Adapted From

 

24 Responses

  1. Ben says:

    Ya know… I just noticed this. You use a lot of packaged spices from McCormick. Now, I have nothing against McCormick, but have you visited Kalyustan’s yet?

    • Sydney says:

      @Ben: Yes, I do – my husband actually got the curry paste we used (not pictured) from there. We also love their coffee. I just don’t work next to one or anything, so when I need spices, I just order them with my Fresh Direct stuff since I am away from home from 7 AM to 6 PM (or 8 PM if I go to the gym) Monday – Friday, so I don’t have a ton of time to grocery shop.

      @Fatma: Thank you! You’re too sweet – I can’t wait to check out your site!

      @Jane: I’ve definitely been there – it’s great! It’s hard to just buy 1 or 2 things though, especially when I still have stuff that I need to use up at home!

  2. Fatma says:

    It looks so yummy :) I love the curry taste. I will try it. Thanks for the recipe.I love your recipes. Even though I have a web site which I share my teaching materials, I’m thinking of making a web site about cooking too. And you’re my inspiration 😉

  3. Jane M says:

    Also PENZEY’S is online and at Grand Central Station as well. I went back around Thanksgiving time to stock up on my favorite spices and Vanilla. I LOVE THE PENZEY’S! Check them out! You will too!

  4. Michelle says:

    Lucky you! I’ve been dropping subtle and not-so-subtle hints to my hubs for weeks about my macbook. It’s a mess – old and has a loose wire somewhere that persistently and inconveniently causes the screen to wig out on me at least a dozen times a day. I’m biding my time til that income tax refund arrives and then I might drop it out of a window accidentally and go buy a new one. : ) Or maybe I’ll have Kramer talk to him? :)
    BTW, the curry sounds yummy with bacon!

    • Sydney says:

      @Michelle: I’m sure he’ll pick up the hint soon! Or maybe he already has and it just waiting for the right time. :) I have faith in him!

      @Nina: Thank you so much! I’m certainly loving it.

      @Michelle: Thanks – he’s definitely a keeper!

      @Alena: Thank you! :)

      @Anthony: If you love it, I’ll have to check it out!

      @Rhyelysgranny: You are so sweet! Thank you!

      @Ayesha: Thanks!

      @Katie: He has to use my computer sometimes, too, to install programs and whatnot, so I think half of the reason was so things would be easier for him, too! Hey, it doesn’t hurt. :)

  5. Nina says:

    The Curry looks WONDERFUL but, …..how ’bout that MacBook Pro!? NOW you’re cookin’ with crisco!! *Love* that computer–what a fabulous gift!! Hope you enjoy it!

  6. Michelle says:

    That’s so nice of your husband! I have my eye on the new Macbook myself. Enjoy it :-)

  7. Alena says:

    What a sweetheart!! Wow. That’s such a fabulous surprise :) As usual, this recipe looks fantastic!

  8. Anthony says:

    Looks absolutely delicious, and I promise not to squeal to the Culinary Purity Police for the bacon. 😉

    I’m lucky enough to have a Penzey’s nearby in Santa Monica. Their extra-bold black pepper is almost an addiction.

  9. Oh now really. You keep doing this. By the time I scroll down through all your gorgeous pics I am dying to eat whatever the finished result is. I mean curry at eleven in the morning LOL. It looks and sounds wonderful. Now if only I could take a spoonful off the screen. I wish they had taste-o-vision.

  10. Oh I forgot to say how envious I am of your new mac (and your hubby)

  11. Your dishes look yum … loved the presentation of the food ! good work
    you can view some of my dishes on http://kitchensojourn.blogspot.com ! i would be really happy if you follow it :)

  12. Katie says:

    Yummm! I’d probably go mild on this because I’m a wuss – but this looks yummy and a great use for those potatoes sitting on my kitchen counter!

    As for the Mac – lucky lady! Can you have Kramer give NPC a call and give him some tips? :)

  13. kim says:

    How sweet of Kramer! I just got a new laptop, too (I spilled water on my old one. Smart, right? @_@). I’m vegetarian, but I can always omit the bacon to recreate this recipe. Probably add some chickpeas, since that’s my favorite bean. :)

  14. Dana says:

    A curry with bacon sounds like one special curry! Isn’t Kramer a sweetie!?! What a lovely surprise!

    • Sydney says:

      @Dana: Thank you, he really is!

      @Juliana: Thank you!

      @Phil: I used both, but you can omit the curry paste, if you like. I just like the paste for some added texture – it usually has some ginger and whatnot in it and adds a bit more depth of flavor. It’s fun to have around!

      @Dru: I am totally stealing that idea – this would be so good with sweet potatoes!

  15. Juliana says:

    This curry dish looks delicious, specially with bacon :-) YUMMIE!

  16. […] Potato, Bacon, & Pea Curry – February 25, 2011 […]

  17. Phil says:

    Is there much of a difference between using curry paste and curry powder in your opinion? I always have curry powder on hand, but have never used curry paste. Would it be the same amount?

  18. dru says:

    Made this dish with my girlfriend. We used sweet potatoes instead and it turned out so well! 😀

  19. Pat says:

    I just ran across your recipe. It looks great! I think I will make it for lunch tomorrow.
    Thanks so much.

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