EASY-PEASY POTATO CURRY RECIPE BY TASTY
Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
- Add the garlic and saute for about 2 minutes, until fragrant.
- Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
- Add the potatoes and mix well until well-coated in spices.
- Add the chickpeas and stir to incorporate.
- Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
- Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
- Serve with cooked rice and naan and garnish with fresh cilantro.
- Enjoy!
Nutrition Facts : Calories 894 calories, Carbohydrate 104 grams, Fat 46 grams, Fiber 17 grams, Protein 18 grams, Sugar 17 grams
POTATO CURRY WITH TAMARIND
A spicy vegetarian curry, hearty enough for a comforting fall dinner. It's great simply ladled over steamed rice. I have used this as a side dish with grilled chicken. I can never have enough potato recipes. I have changed some of the ingredients to reflect what I have available in my pantry. Recipe from Epicurious weekly e-mails.
Provided by Kit..ty Of Canada
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Toast chilies and cumin seeds in a dry small heavy skillet, shaking pan occasionally, until fragrant and just a shade darker, about 1 minute.
- Remove from heat and cool mixture, then finely grind in grinder or by hand.
- Cover potatoes with salted cold water by 1 inch in a 2 1/2- to 3-quart saucepan.
- Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes.
- Drain.
- Once cool enough to handle, peel potatoes with a small sharp knife or a vegetable peeler and cut into 1-inch pieces.
- Heat oil in frying pan or wok over moderately high heat until hot but not smoking.
- Add bay leaf, cumin/chilies and curry powder and cook,stirring frequently till you smell the spices.
- Should be with in seconds.
- Add potatoes and turmeric and sauté, stirring, until potatoes are pale golden brown, 3 to 5 minutes.
- Add 1 cup water and bring to a boil, then simmer briskly, stirring occasionally, 5 minutes.
- While potatoes are simmering, whisk together boiling water and tamarind.
- Add salt and tamarind mixture to potatoes and simmer, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes.
- Season with salt.
- Discard bay leaves.
Nutrition Facts : Calories 200.6, Fat 10.8, SaturatedFat 1.4, Sodium 300.2, Carbohydrate 24.8, Fiber 2.6, Sugar 1.7, Protein 2.5
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