PEA & NEW POTATO CURRY
A low-fat and low-calorie vegetable curry that's made with madras spice and yogurt
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 15
Steps:
- To make your own pea stock: put leftover pea pods in a large saucepan with half bunch each mint, thyme and parsley. Add enough water to cover, and some salt and black peppercorns. Gently bring to the boil and simmer for 35 mins, then strain. Chill for up to five days or freeze for up to a month.
- Heat the oil in a large, deep frying pan. Add the onions and cook over a low heat for 10-15 mins until soft. Throw in the chillies, ginger and spices, and cook for a few mins. Stir in the potatoes and lime juice, coating in the spice mix.
- Add the yogurt, coriander stalks and the stock. Simmer slowly for 35-40 mins until the potatoes are soft and the sauce has reduced. Stir through the peas and cook for another 5 mins. Sprinkle over the coriander leaves, and serve with lime wedges and warm naan bread.
Nutrition Facts : Calories 336 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
POTATO PEA CURRY
Provided by Food Network
Categories side-dish
Time 55m
Yield 4 entrees, 6 sides
Number Of Ingredients 16
Steps:
- Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well.
- Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sauteed onions.
- Add the garlic and ginger, and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin, turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes, chicken stock or water, and salt.
- Simmer, uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately.
POTATO PEA CURRY
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 servings or 6 side dishes
Number Of Ingredients 17
Steps:
- Cut potatoes into 1/2-inch dice. Place in a bowl and rinse with cold running water until water runs clear, to remove excess starch.
- Heat 1/4 cup clarified butter in a saucepan over medium-high heat. Saute onions until brown. At same time, heat remaining clarified butter in a large skillet over moderate heat. Fry potatoes until golden and add Sauteed onions.
- Add garlic and ginger, and cook just long enough to release their aromas. Remove from heat and add cumin, turmeric, coriander, and pepper flakes. Return pan to moderate heat and cook 12 minutes, stirring constantly. Stir in tomatoes, water, and salt.
- Simmer, uncovered, until potatoes are soft, about 15 minutes. Add remaining ingredients and cook until peas are heated through. Adjust seasonings and serve immediately with basmati rice and assorted chutneys and raita.
GOLDEN NEW POTATO & PEA CURRY
Adapt our potato and pea curry to your liking - for example, you could add prawns or chunks of monkfish for a few minutes towards the end of the cooking time
Provided by Esther Clark
Categories Dinner
Time 55m
Number Of Ingredients 18
Steps:
- Tip the shallots, garlic, half the chillies, the galangal, ginger, lemongrass and spices into a food processor with 50ml water and blitz to a smooth paste. Cook the new potatoes in a pan of boiling salted water for 5 mins until just softened, then drain.
- Heat the oil in a large saucepan over a medium heat, then tip in the paste and fry for 10 mins, stirring regularly with a wooden spoon. Add the potatoes, fish sauce (if using), coconut milk and lime leaves. Halve the remaining chillies and add these along with 100ml water. Bring the mixture to a simmer, cover with a lid and cook for 15 mins, or until the potatoes are tender but still holding their shape. Add the peas and cook for another 5 mins.
- Season to taste with salt, pepper and the lime juice, then serve the curry over a bowl of sticky rice.
Nutrition Facts : Calories 420 calories, Fat 28 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.04 milligram of sodium
PEA AND POTATO CURRY
This is a tasty and hearty meatless curried stew to have for dinner tonight.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 15
Steps:
- Heat a 4-quart heavy-bottomed pot over medium heat. Toast coriander, fennel, and mustard seeds until fragrant, about 1 minute. Transfer to a spice grinder and process until finely ground. (You can also crush the seeds with the side of a chef's knife.)
- Heat oil in the pot. Add ground seeds, cinnamon, chili, garlic, onion, ginger, and curry leaves (if using). Cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
- Add tomatoes and bring to a boil, then simmer, stirring occasionally, until slightly thickened, about 15 minutes.
- Add potatoes and 2 cups of water. Simmer, partially covered, until potatoes are tender, about 35 minutes.
- Add peas and cook until tender, about 12 minutes.
- Season with salt. Stir in yogurt. Remove cinnamon stick before serving.
Nutrition Facts : Calories 194 g, Cholesterol 1 g, Fat 5 g, Fiber 7 g, Protein 6 g, Sodium 336 g
GOLDEN CHICKPEA AND POTATO CURRY
This is based on a mild vegetarian curry I found online several years ago on a Seventh-Day Adventist website. I have also prepared it by adding an 8-ounce package of diced, baked tofu. It is excellent served either by itself or on a bed of cooked brown rice. It also can be prepared ahead of time, as the flavors improve if allowed to blend overnight.
Provided by doobtones 2
Categories Curries
Time 1h30m
Yield 3 quarts, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In frying pan, heat oil over medium-high heat and saute onions about 5 minutes. Add curry powder, cumin, garlic, salt and 1/4 cup water. Cook until onions are soft. Add remaining ingredients, reduce heat and simmer 45 minutes, stirring occasionally, until potatoes are tender. Additional liquid may be required to prevent scorching. Serve on top of steamed white rice or brown rice.
Nutrition Facts : Calories 373.4, Fat 6.7, SaturatedFat 0.9, Sodium 942.5, Carbohydrate 68.9, Fiber 11.8, Sugar 4.8, Protein 11.9
UNBELIEVABLY EASY POTATO PEA CURRY
I'm doing more quickie meals in an electric wok--even better if I don't have to 'set aside' and other such stall tactics. I made this on a whim and ate it all. Use any amount or type of curry powder/paste you like. Add other stuff and play to your cravings.
Provided by SpicyDoc
Categories Curries
Time 11m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Heat a little oil in the wok. Saute onions until soft then add the meat and cook through. Keep on going until the onions are as soft as you like them.
- Add the peas, potatoes, and water and get bubbling.
- Stir in the curry and simmer for 5 minutes. Add more liquid if you want it runnier.
- Add hot sauce to taste. I used lots of Carribean yellow stuff.
- Eat, using a bowl/plate, or straight out of the wok (less dishes).
Nutrition Facts : Calories 489.4, Fat 20.9, SaturatedFat 4.6, Cholesterol 72.6, Sodium 792.4, Carbohydrate 44.5, Fiber 7.4, Sugar 7.7, Protein 30.6
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
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