Coconut Potato Curry and Peanut Pillow Bread.

Coconut Potato Curry.

6 Large Potatoes, peeled and cut into 1in cubes.
1 Container unsweetened coconut milk.
1 Med Yellow Onion, minced or sliced.
1 Carrot, shredded.
1 Bag frozen Peas, thawed.
Yellow Curry and Garam Masala to taste.

In a large sauce pan on medium-low heat, sweat onions and carrots until tender. Add in potatoes, add coconut milk until potatoes are covered. Mix in Curry and Garam Masala to taste/ Once potatoes are half cooked, add in green peas. Continue to stir until sauce is thick and potatoes are fully cooked.

-Hearty and a little sweet. Dirt Cheap.

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Peanut Oil Pillow Bread. (Not Vegan).

1 Teaspoon Active Dry Yeast.
2 Cups whole wheat flower, plus more for rolling.
1 Teaspoon Salt.
3 Tablespoons Yogurt.
3 Teaspoons Peanut Oil.
1 Minced Green Chili Pepper.
2 Teaspoons of Sugar.
1/8 Teaspoon Baking Powder.
Canola Oil for frying.

In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 1/2 cup warm water, let sit on your counter until frothy (10 mins or so).

Meanwhile, sift flour, salt, baking powder together in a mixing bowl.

Add Yogurt and Peanut Oil into yeast water, and add into the dry, mix and knead* and let sit for 1/2 to 1 hour to rise. Roll out into a large square. Cut across into 8in wide strips, and then cut these strips into triangles.

Take triangles, and fry in hot oil, one at a time, until large air pockets form and they puff up.

Serve with curry, using as a hand "scoop".

* If too dry, add more peanut oil, and yogurt if still very dry - do not add water.

- If you've ever had Jalapeno Corn Bread, this is kind of an Indian version flavor wise. Mildly sweet, nutty with peppery pops of flavor.