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Mrs. Nancy’s Yummy Curried Potatoes on Rice

2 cups rice
1 teaspoon lemon juice (optional)
Vegetable oil, for frying
2 carrots, peeled and diced
1 pound potatoes, peeled and diced
Chili pepper
1 teaspoon turmeric
1 teaspoon curry powder
Salt, to taste
2 teaspoons curry powder
2 teaspoons water
2 teaspoons flour

Rinse the rice first and then cook it: if you use a rice cooker, use 1 cup of water for every 1 cup of rice; if you use a stove pot to cook the rice, you may need a little more water. You can also add 1 teaspoon of lemon juice to the rice for a more authentic dish.
Heat a pan with oil. Add curry powder once the oil is hot. Cook until you can smell the aroma of the curry powder. Add the carrots and potatoes with salt and chili pepper to taste. Then add 1 teaspoon of turmeric to give it a nice color. More turmeric can be used to make the color even more appealing.
Cover the pan with a lid, lower the heat and allow it to sit for a few minutes. Add water so that the potatoes and carrots are just submerged, and bring it to a boil, then cover again and reduce the heat.
Meanwhile, prepare a mixture of water, curry, flour in a separate cup. Mix it into the potato and carrot mixture to thicken it. Then when the potatoes are soft, turn off the heat. Your dish is ready! Enjoy.

 
 
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