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
ONE POT INDIAN STYLE POTATO, TOMATO & PEAS CURRY RECIPE BY TASTY
Here's what you need: mustard oil, asafoetida, medium onions, red chili powder, turmeric powder, potatoes, tomatoes, green pea, water, large green chillies, garam masala, fresh cilantro
Provided by Deeksha Gupta
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat mustard oil in a pressure cooker. cooker until smoking hot. Take off heat for two minutes, then reignite.
- Add asafoetida and onion paste - cook onions until transparent. Then, add red chillies and turmeric powder.
- Cook on medium heat until oil is released. Then, add diced potatoes, tomatoes and peas. Mix well - add enough water to cover the vegetables, add salt to taste, and pressure cook for 4 whistles on medium heat.
- Turn off heat and remove lid to remove all pressure.
- Reignite flame to high, mash potatoes, and add green chillies. Salt to taste and bring to a boil. Sprinkle garam masala and mix well.
- Garnish with freshly-chopped cilantro and serve warm alongside chapathi, naan, or freshly-steamed rice.
Nutrition Facts : Calories 230 calories, Carbohydrate 52 grams, Fat 0 grams, Fiber 7 grams, Protein 6 grams, Sugar 13 grams
POTATOES AND PEAS IN RED CURRY SAUCE
Steps:
- Wash the potatoes thoroughly and place them, along with the onion, in the slow cooker insert.
- Mix the coconut cream, red curry paste, sugar, and soy sauce together and pour over the potatoes. Cover and cook on low for about 3 hours, or until the potatoes are somewhat tender when pierced with a fork.
- Add the sweet potato, cover, and continue to cook on low for another 2 to 3 hours, or until all the vegetables are tender. Add the peas along with salt to taste and continue to cook, uncovered, for 15 minutes longer.
- To serve, sprinkle each portion with 1 to 2 tablespoons cashews and some cilantro.
- Suggested Beverage
- A Sauvignon Blanc with a hint of citrus ought to complement this dish quite nicely.
POTATOES AND PEAS IN RED CURRY SAUCE
This is from "The Gourmet Vegetarian Slow Cooker". This isn't an awesome dish, but it is good and very satisfying....even if you're serving a carnivore as long as you're generous with the cashews. The recipe originally called for 2 lbs. of small potatoes. I think it was about 1/4 - 1/2 lb. too many and have modified the ingredient list accordingly. You can also use yellow potatoes instead of the red ones, but the red are nice because of the all the color contrast that gets going in this dish. You can use hot red curry paste, but you may want to test it at 2 T. first to be sure that it won't make the final dish too hot.
Provided by Debbie R.
Categories Curries
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the potatoes thoroughly. Place them, along with the onion, in the slower cooker.
- Mix the following: coconut milk, curry paste, sugar and soy sauce. Pour over the potatoes. Cover and cook on low for about 3 hrs, or until the potatoes are somewhat tender to a fork.
- Add the sweet potato, cover and continue cooking on low for another 2 - 3 hrs., or until all vegetables are tender. Add the peas along with salt to taste. (NOTE: My frozen peas had ice on them; I ran them under a cold faucet until the ice was gone.) Cook, uncovered, for 15 minutes.
- To serve, sprinkle with cashews and cilantro. Serve over rice.
- COOKING NOTE: I cooked this in the following intervals: 1 hour high, 1 hour low, 1.5 hours high -- which would equal 6 hrs on low.
Nutrition Facts : Calories 550.4, Fat 26.6, SaturatedFat 17.9, Sodium 173.3, Carbohydrate 71.4, Fiber 10.8, Sugar 20.4, Protein 12.5
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