Kai Ishto (Potato, Carrot, and Peas in Coconut Milk)

We had a selection of leftovers available for dinner tonight, but they were all a little light on the veg so I wanted to put together an extra vegetable side to round things out. We already have a bunch of starch options, so I was a little wary of doing another potato curry, but I'm hoping that the carrots and peas make it vegetably enough.

Kai Ishto

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 400g russet (or other floury) potatoes, cut into 1cm cubes
• 3-4 medium carrots, cut into 1cm cubes
• 1 tsp. black peppercorns
• 1/4 tsp. whole cloves
• 1/4 tsp. cardamom seeds from green pods
• 1 (3") cinnamon stick
• 2 Tbsp. coconut oil
• 1 small red onion, halved and sliced thin
• 15 fresh (or frozen) curry leaves
• 4-5 cloves garlic, sliced thin
• 3 (20mm x 30mm x 3mm) slices of ginger, julienned
• 1-2 fresh green Thai chilies, sliced thin lengthwise
• 1 c. coconut milk
• 1 c. frozen green peas
• 1 tsp. coarse sea salt

Directions

1. Place potatoes and carrots in a pot with enough water to cover them.
2. Bring to a boil over medium-high heat and cook until fork tender (~8 minutes).
3. Meanwhile, coarsely grind the pepper, cloves, cardamom, and cinnamon. I should be the texture of very coarsely ground pepper.
4. Heat the oil over medium heat.
5. Add the onion, curry leaves, garlic, ginger, and chilies and cook, stirring frequently until just softened (~4 minutes).
6. Drain the potatoes and carrots and set aside until the onion mixture is cooked.
7. Add onion mixture to potatoes and carrots.
8. Add coconut milk, peas, and salt.
9. Cover and simmer over medium heat for 5 minutes.
10. Idiappam or another accompaniment of your choice.