5 medium potatoes (peeled and diced)
1 can boiled chick pea
1 red onion (chopped)
1 clove garlic (minced)
3 green chilli (sliced)
1 teaspoon each of mustard seed, curry powder and tumeric powder
1 cup water
2 tablespoon olive oil
Pinch of salt
1. Heat oil in frying pan. Add mustard seeds and fry until they pop.
2. Add onion and garlic and fry till fragrant. Add curry powder and tumeric powder.
3. Fry potato until they are coated with powder. Then pour in 1 cup water and let potato boil until soft.
4. Add chickpea, coconut cream and chilli, simmer for another 20 minutes.
5. Season to taste.
Curries make good picnic food because they taste good even when they've turned cold. For that reason, I made mee goreng (below) too.
We had a most relaxing time by the beach, eating and chatting till the sky turned dark.
Thanks to the National Day Rehearsal, we managed to watch the army practising their manoeuvres above our heads.
And of course, we posed for photos too.