Ingredients
1½cuprice
1tbspbutter
1tbspcooking oil
1onion
2garlic cloves
1tbspfresh ginger,grated
½tspground cumin
1tspturmeric
½tspcurry powder
1tspcayenne
½lbbaking potato
2carrots
2cupswater
1½tspsalt
10ozpeas,(1 package), frozen
¼cupplain yogurt
1jalapeño pepper
1tomato
½cupcilantro leaves
Preparation
Bring a medium pot of salted water to a boil. Stir in the rice and boil for about 10 minutes until just done. Drain the rice, return to the pot, and cover to keep warm.
In a large frying pan, melt the butter with the oil over moderately low heat. Add the onion and cook for about 5 minutes, stirring occasionally, until translucent.
Add the garlic and ginger and cook for about 1 minute, stirring, until fragrant. Stir in the cumin, turmeric, curry powder, and cayenne and cook, stirring, for 1 minute longer. Add the potato, carrots, water, and salt.
Increase the heat to moderately high and simmer for about 10 minutes until the vegetables are tender and no liquid remains in the pan. Stir the peas into the other vegetables and remove the pan from the heat.
Stir in the yogurt and rice and serve topped with the jalapeño tomato and cilantro. Enjoy!
