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Prep Time10 min
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Cook Time20 min
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  • 1 tbsp butter
  • 1 tbsp sunflower oil
  • 1/4 white onion
  • 1 Wholesum® Orange Bell Pepper
  • 1 Wholesum® Red Bell Pepper
  • 3 cooked cambray potatoes
  • 3 Wholesum® Heirloom Tomatoes
  • 1/2 tbsp curry powder
  • 1/2 tbsp curcumin powder
  • 3 cups milk
  • 7 cilantro leaves
  • 2 tbsp chopped peanuts
  • Salt
  • Pepper
  • 1 cup cooked white rice
  • Edible flowers (optional garnish)


  • 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.
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