Mr Currys Potato Curry Recipes

MR CURRYS POTATO CURRY

Mr Currys Potato Curry image

Make and share this Mr Currys Potato Curry recipe from Food.com.

Provided by SaraFish

Categories Curries

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 medium potatoes, peeled and cut in small chunks and boiled for 20 minutes
2 medium tomatoes, diced
1 large onion, chopped
1 piece ginger, crushed and minced
5 cloves garlic, minced
1 -4 teaspoon mrcurrys.com instant curry, seasoning powder
3 tablespoons oil

Steps:

Heat oil and cook onions, stirring, for about 4 minutes.
Add 1-4 teaspoons MrCurrys.
com Instant Curry Seasoning Powder (depending on how spicy you want it. I used 3 and it was tasty and pleasantly spicy but not at all uncomfortable).
Also add garlic& ginger and stir mixture for about 30 seconds.
Add tomato, salt as needed (I added 1/2 teaspoon) and cook& stir for 5 minutes.
Add cooked, drained potato pieces and gently stir for another 4 minutes.
Serve.

EASY-PEASY POTATO CURRY RECIPE BY TASTY

Easy-Peasy Potato Curry Recipe by Tasty image

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

Ingredients

2 tablespoons vegetable oil
1 medium yellow onion, diced
4 cloves garlic, minced
4 teaspoons curry powder
1 ½ teaspoons paprika
1 teaspoon cayenne
2 teaspoons cumin powder
½ teaspoon allspice
2 teaspoons fresh ginger, minced
½ teaspoon black pepper
2 lb potato, peeled and cubed
15 oz chickpeas, 1 can, drained
1 cup vegetable broth
1 tablespoon lemon juice
14 oz diced tomato, 1 can
14 oz coconut milk, 1 can
rice, cooked, for serving
naan bread, for serving
fresh cilantro, chopped, for garnish

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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