In a wok, heat butter along with the sunflower oil until they are the same consistency. Add chopped onion, red and orange bell peppers, potatoes, and cubed heirloom tomatoes and sauté, add curry powder, curcumin, and milk.
Plating:
On a shallow plate, serve a bed of rice, add the curry sauté and garnish with chopped peanuts, cilantro and if necessary, add a pinch of salt and pepper.
