Lavons Ugandan Curry Potatoes Recipes

EASY-PEASY POTATO CURRY RECIPE BY TASTY

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!

CURRIED CUMIN POTATOES

Steps:

• Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
• Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

UGANDAN CURRIED POTATOES

Steps:

• Heat the oil and saute the onions. When they begin to turn golden, add the garlic and cook for 30 seconds.
• Add all of the ground spices gradually and stir fry for about 1 minute
• Now add the tomato puree, lemon juice, parsley and salt to taste.
• Cut the parboiled potatoes into 1/2" pieces & add to the rest of the ingredients. Stir well to distribute the sauce and add 3/4 cup of water.
• Cook uncovered for about 10 minutes or until the potatoes are tender and the sauce has reduced. (You should add a little extra water if the potatoes look a little dry whilst cooking).

LAVON'S UGANDAN CURRY POTATOES

Steps:

• In a large soup pan, saute onion in butter. Stir in curry powder and tomato. Cook over medium-low heat until tomato skin falls off and curls up. Mash tomato with a fork. Add salt, potatoes, and water. Cover and boil approximately 20 minutes, or until water is gone and potatoes are tender. Makes 8 servings. VARIATION: Add 2 cups chicken, cooked and cubed.

CURRIED POTATOES AND ONIONS

Steps:

• Heat oil in large skillet over medium heat 1 minute. Add cumin, coriander, mustard seeds and turmeric to skillet; cook until seeds are fragrant and darken slightly, about 2 minutes. Add onions and jalapeño and sauté until onions soften, about 5 minutes. Add potatoes; stir until well coated with spice mixture. Cover and cook until potatoes are almost tender, stirring occasionally, about 10 minutes. Add chopped tomatoes; cover and cook until potatoes are tender, about 7 minutes longer. Season to taste with salt and pepper and serve.

LAVON'S UGANDAN CURRY POTATOES

Steps:

• In a large soup pan, saute onion in butter. Stir in curry powder and tomato. Cook over medium-low heat until tomato skin falls off and curls up. Mash tomato with a fork. Add salt, potatoes, and water. Cover and boil approximately 20 minutes, or until water is gone and potatoes are tender. Makes 8 servings. VARIATION: Add 2 cups chicken, cooked and cubed.