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Why It's Good:
Moist, tender potatoes harvested from late July until mid September are so amazing, they can star as the main course at your next shindig using this (shhh) canned curry that's conveniently available at all Asian grocers, Whole Foods stores, Amazon.com and many mainstream supermarkets. Throw in your new potatoes and you have a Singapore Potato-Carrot Curry entree in 20 minutes.
Why It's Green:
Using potatoes as the main ingredient makes what's traditionally a chicken dish into a vegetarian alternative with less impact on the environment. The sauce itself is all natural and vegan, containing no ingredients that have been derived from animals. Also, Yeo Hiap Seng, the maker of Yeo's sauces, supports and promotes recycling for its product packaging, especially in its home base of Malaysia. This is especially important in a growing part of the world that hasn't yet adopted eco waste management solutions.
Singapore Potato-Carrot Curry
1 Tablespoon vegetable oil
1 large onion, 1-inch chunks
4 small red potatoes (1/2 pound), cut in 1-inch pieces
2 carrots, peeled, thinly sliced
2 small cans (5 ounces each) Singapore Curry Gravy, such as Yeo's brand
1/2 cup roughly chopped cilantro leaves and stems
1. Heat oil in a medium saucepan until it shimmers but doesn't smoke. Add onions, and brown over medium-high heat, about 5 minutes.
2. Add potatoes, carrots, curry gravy, and 1/4 cup water. Bring to a boil, lower heat, cover, and simmer 20 minutes.
3. Remove from heat; stir in cilantro. Season with salt and pepper; serve over steamed rice.
Serves 4
