Peach And Potato Coconut Curry Recipes
CHICKPEA AND POTATO CURRY
This vegan gluten-free curry is pure HEALTHY COMFORT FOOD with a fusion of Thai and Indian flavors!! Hearty, delicious, easy, ready in 30 minutes, and the leftovers freeze wonderfully!!
Provided by Averie Sunshine
Categories Entrees
Time 40m
Number Of Ingredients 18
Steps:
- To a large skillet, add the oil, onion, potatoes, and sauté over medium-high heat until the onions and potatoes begin to soften, about 8 minutes; stir intermittently.
- Add the bell pepper, garlic, ginger, coriander, optional cayenne (or you can wait until the end and add it then if you're not sure about your desired heat level), and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the coconut milk, zucchini, chickpeas, Thai red curry paste, tomato paste, salt, pepper, and stir to combine. Reduce the heat to medium, cover with a lid loosely place over the skillet with a small gap for steam to escape, and allow mixture to boil fairly rapidly for about 15 minutes, or until the potatoes are cooked through.
- Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, additional salt, pepper, cayenne, etc. to taste. Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Nutrition Facts : Calories 441 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 28 grams fat, Fiber 7 grams fiber, Protein 10 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 831 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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
MILD COCONUT CHICKEN CURRY WITH SWEET POTATO
Made with Indian curry paste, chicken, coconut milk, and turmeric. Served with white jasmine rice and sweet potatoes. Garnish with fukujinzuke, a Japanese pickled radish. It's deeeelicious!
Provided by Emi Goya
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon oil in a heavy pot over medium-high heat. Add onions, curry paste, and garlic and saute until onion is softened, 3 to 4 minutes. Make sure to mix well. Add chicken breasts, water, and russet potato. Reduce heat to medium-low and cook for 40 minutes.
- Meanwhile, heat remaining oil in a pan over medium heat. Add sweet potato and 1/2 teaspoon sea salt and toss to coat with oil. Cook, tossing frequently, until potatoes start to brown on the bottom, 5 to 7 minutes. Set potatoes aside.
- Add coconut milk, carrot, turmeric, sugar, soy sauce, and remaining sea salt to the pan. Stir and return to a simmer, about 5 minutes. Stir in lime juice and season with additional salt, if desired.
- Serve curry with a scoop of sweet potatoes on top of jasmine rice.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 36.7 g, Cholesterol 32.3 mg, Fat 15.6 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 10.2 g, Sodium 836.8 mg, Sugar 7.9 g
PEACH AND POTATO COCONUT CURRY
This is a basic recipe that I created for my family during peach season. There are a lot of layers in this curry that build a rich, tangy taste. Serve with sour cream on top alongside naan bread and rice.
Provided by Jim Lamb
Categories Main Dish Recipes Curries Coconut
Time 1h20m
Yield 6
Number Of Ingredients 22
Steps:
- Heat oil in a large pot over medium heat. Cook and stir onion, garlic, galangal, ginger, garam masala, paprika, and chile powder in the hot oil until onion is browned, about 10 minutes.
- Stir potatoes, peaches, tomato, butter, fennel leaves, and oregano into the pot; bring to a simmer. Stir in lemon juice. Reduce heat to medium-low; add chicken stock, coconut milk, fish sauce, basil, mint, salt, and pepper. Simmer until potatoes are tender, 25 to 30 minutes.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 29.6 g, Cholesterol 11.8 mg, Fat 17.1 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 1130.6 mg, Sugar 5.2 g
COCONUT CURRY CHICKEN WITH POTATOES
Make and share this Coconut Curry Chicken With Potatoes recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Coconut
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large casserole, saute onion in oil until tender.
- Add green pepper and garlic, saute for another 2 minutes.
- Add curry powder and cook for 1 minute.
- Add chicken, potatoes, coconut milk, salt to taste, and enough stock or water to cover.
- Bring to a boil.
- Cover and simmer for 30 mins, or until potatoes are tender.
Nutrition Facts : Calories 796.2, Fat 49.8, SaturatedFat 27.1, Cholesterol 96.4, Sodium 293.9, Carbohydrate 50.4, Fiber 6.5, Sugar 5.5, Protein 40.8
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