Steak and Potato Curry with Peas

By lorik

We like to serve this dish with steamed white rice.

Ingredients

• 2 tablespoons vegetable oil
• 1 1/2 pounds blade steak, trimmed and sliced thin
• Salt and pepper
• 1 pound Yukon Gold potatoes, unpeeled, cut into 1/2-inch pieces
• 3 garlic clove, minced
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 2 cups water
• 1 cup frozen peas, thawed
• 1/2 cup canned coconut milk
• 3 tablespoons chopped fresh mint

Preparation

Step 1

1. Heat oil in large Dutch oven over medium-high heat until just smoking. Add steak, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until meat begins to brown, about 2 minutes. Stir in potatoes and cook until they start to absorb juices and begin to color, 6 to 8 minutes.

2. Stir in garlic, curry powder, and ginger and cook until fragrant, about 1 minute. Add water and scrape up any browned bits. Bring to boil and cook until potatoes are tender, 10 to 12 minutes. Off heat, stir in peas and coconut milk. Sprinkle with mint and serve.