Yellow curry with peppers and potatoes

I made a delicious curry tonight with peppers, potatoes, zucchini and bean sprouts. No pictures,because we ate it a little too quickly. I spent a good chunk of time in the lab this afternoon mounting neural tissue slices. Its kind of fun, in a sit very still and arrange very tiny delicate things sort of way. Regardless, by the time I got home it was pretty late and I just wanted to throw together something quick and tasty.

Yellow curry with peppers and potatoes:

4 small potatoes, cut into 1 cm cubes
1 yellow onion, diced
3 cloves garlic, finely diced
3 small zucchini, cut into disks 2 cm thick
1 red bell pepper, cut into very thin slices
2 handfulls bean sprouts
1 can coconut milk
300 mL water
Yellow curry powder, cumin, siracha, powdered ginger to taste
Olive oil

Boil the potatoes until just soft, strain and rinse with cold water until the potatoes are cool. In a deep saute pan heat enough olive oil to coat the bottom of the pan. Add the onion and garlic, cook until softened but not browned. Add the bell pepper, and let it start to soften. Add about half the water, and start to add the curry powder, cumin and ginger to coat the vegetables. Add the zucchini, and the rest of the water. Let the vegetables keep cooking until they are all soft (but not mushy). Add the potatoes, and coconut milk. Allow the curry to continue to cook until it has thickened. Add more spices and siracha to taste, and toss in the bean sprouts for about a minute to soften them.

I served mine over rice, and it was delicious!