SLOW COOKER RED CURRY BEEF POT ROAST
When you cross Southeast Asia and Midwest America, you get comfort food on the exotic side.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 8h
Yield 6
Number Of Ingredients 23
Steps:
- Generously season beef chuck roast with salt and pepper.
- Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.
- Spread chopped onions in slow cooker; place browned roast on top of onions.
- Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.
- Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.
- Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
- Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
- Remove meat from the broth. If desired, skim some fat from the surface of the broth.
- Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
- Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
- Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.
- Ladle into serving bowls and garnish with chopped peanuts and cilantro.
Nutrition Facts : Calories 625.4 calories, Carbohydrate 42.2 g, Cholesterol 86.1 mg, Fat 39 g, Fiber 5.9 g, Protein 30.1 g, SaturatedFat 21 g, Sodium 960.1 mg, Sugar 13.2 g
CURRY ROASTED POTATOES
These savory potatoes are perfect for cooks who want to experiment with a few new spices and flavors. -Bryan Kennedy, Kaneohe, Hawaii
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings (1 cup sauce).
Number Of Ingredients 11
Steps:
- Remove seeds from cardamom pods. In a dry small skillet over medium heat, toast the cloves and the fennel, cumin, coriander, mustard and cardamom seeds until aromatic, about 1-2 minutes. Cool., Transfer to a spice grinder or a mortar and pestle (in batches if necessary); grind until mixture becomes a powder. Stir in the turmeric, salt and cayenne., In a large bowl, combine oil and spice mixture. Add potatoes; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 425° for 16-20 minutes or until golden brown, turning once., Meanwhile, combine yogurt and mint in a small bowl. Serve with potatoes.
Nutrition Facts : Calories 138 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 233mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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
CURRY FRIED CHICKEN WITH ROASTED SWEET POTATOES
These crispy chicken thighs seasoned with a tangy yogurt curry sauce get coated with rice cereal for extra crunch. A common technique in India, marinating with yogurt tenderizes more gently and evenly and adds extra moisture to meats.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Mix 1/4 cup yogurt, the garlic, 2 teaspoons curry powder, 1 teaspoon salt, a few grinds of black pepper and the cayenne in a large bowl. Add the chicken and toss to coat; set aside.
- Pierce the sweet potatoes all over with a fork. Bake on a baking sheet until tender, about 25 minutes. Meanwhile, pulse the cereal in a food processor until finely ground; season with salt, black pepper and the remaining 1/2 teaspoon curry powder. Transfer to a shallow baking dish.
- Heat 1/2 inch peanut oil in a large cast-iron skillet over medium-high heat until shimmering. Press the chicken into the cereal, turning to coat. Add half of the chicken to the hot oil and fry until golden brown, 3 to 5 minutes per side. Transfer to a wire rack set on a baking sheet. Repeat with the remaining chicken. Transfer to the oven and bake until cooked through, about 10 minutes.
- Mix the ketchup with the steak sauce and cilantro. Split open the sweet potatoes; top with the remaining 1/2 cup yogurt and season with salt and black pepper. Serve the chicken with the potatoes and ketchup; top with more cilantro.
Nutrition Facts : Calories 670, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 211 milligrams, Sodium 1204 milligrams, Carbohydrate 76 grams, Fiber 5 grams, Protein 48 grams, Sugar 34 grams
CURRIED PAN-FRIED POTATOES
Don't have any O.J. to accompany your scrambled tofu? No problem: potatoes, eaten with the skins on, are a great source of vitamin C. Pan-fried potatoes are a great side dish for any breakfast entree. So eat your spuds! Serve with baked beans and toast.
Provided by mielhollinger
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, add the onionsm garlic, mustard seeds, and curry paste to a splash of olive oil and saute on medium heat until mixed well and onions are translucent.
- Add the potatoes and fry, flipping occasionally, until the potatoes are soft enough to pierce with a fork.
- Season with salt and pepper to taste.
POTATOES IN YOGURT
These yummy potatoes go very well with hot rotis, nan, steamed rice, or garlic bread. You might need to adjust the amount of chilli powder and chillies to suit your taste, because it is a moderately spicy dish.
Provided by Anu_N
Categories Curries
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place a skillet on medium heat and heat the oil/ghee in it.
- When heated, add the minced ginger, and then the chopped onion.
- Saute for a minute.
- Add the potato cubes and fry for a while.
- Reduce the flame to low, cover the skillet, and cook until the potatoes are tender.
- Once potatoes are done, uncover the skillet and add the whole green chillies, turmeric powder, chilli powder and salt.
- Fry for 2-3 minutes.
- Add the yogurt/curds to the potato mix, and then add the water.
- Mix well and bring it to a boil.
- Remove from the flame and garnish with the corriander.
- Serve hot.
ROASTED SWEET POTATOES TOPPED WITH CURRIED YOGURT
Categories Side Bake Low Fat Vegetarian Yogurt Curry Sweet Potato/Yam Fall Winter Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Spray small baking sheet with nonstick spray. Drizzle cut sides of sweet potatoes with 1 teaspoon olive oil. Place potatoes, cut side down, on prepared sheet. Roast until tender and brown, about 30 minutes. Cool to room temperature.
- Stir curry powder in small skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Mix nonfat yogurt, tomato, fresh cilantro, and curry powder in small bowl. Season to taste with salt and pepper. (Roasted sweet potatoes and yogurt topping can be prepared 2 days ahead. Cover separately and refrigerate.) Serve sweet potatoes cold or at room temperature topped with chilled yogurt topping and chopped green onions.
YOGURT & SPICE CRUSTED ROAST POTATOES
A superhealthy side dish which goes especially well with Indian mains
Provided by Deena Kakaya
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 8
Steps:
- Cover the potatoes with lots of cold water in a medium saucepan, bring to the boil then simmer for 4 mins. Drain and leave until cool.
- Grease a baking tray. Mix together all the marinade ingredients with a pinch of salt, ensuring they're well combined. Dip potatoes in the marinade, making sure they're well coated, then place on the baking tray. Leave to marinate in the fridge for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Place baking tray in the oven and cook potatoes for 20 mins, until browned and crisp.
Nutrition Facts : Calories 360 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.22 milligram of sodium
ROASTED SWEET POTATOES WITH CHILE YOGURT AND MINT
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
Provided by Andy Baraghani
Categories Bon Appétit Thanksgiving Side Fall Sweet Potato/Yam Yogurt Chile Pepper Lemon Sesame Mint Roast
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Toss sweet potatoes with 2 Tbsp. oil on a parchment-lined rimmed baking sheet. Roast, turning halfway through, until tender, 50-60 minutes. Remove from oven; increase oven temperature to 450°F. Let sweet potatoes cool slightly, then tear into large pieces (including skin)-irregular pieces look best. Spread out on the same baking sheet and roast until browned and crisp around the edges, 20-25 minutes.
- Combine yogurt, chile, lemon zest, and lemon juice in a medium bowl; season with kosher salt. Coarsely crush sesame seeds on a cutting board with a flat-bottomed mug (or leave them whole).
- Spread chile yogurt on a platter; top with sweet potatoes. Scatter mint, sesame seeds, and sea salt over; drizzle with oil.
- Do Ahead
- Sweet potatoes can be roasted 6 hours ahead. Let sit at room temperature. Reheat in a 400°F oven just to warm through before serving. Chile yogurt can be made 1 day ahead; cover and chill.
POT-ROASTED FRIED WHOLE POTATOES IN YOGURT CURRY
Number Of Ingredients 15
Steps:
- 1. Boil the potatoes in lightly salted water to cover until crisp-tender, about 10 minutes. Drain, let cook, then prick each potato all over with a fork. (So the spices penetrate the inside.) Meanwhile, in a blender, blend together the yogurt and water until smooth.2. Heat the oil in a large wok over medium-high heat until it reaches 325°F to 350°F on a frying thermometer, or until a small piece of potato dropped into the hot oil rises to the top in 15 to 20 seconds. Add the potatoes to the hot oil, adding as many as the wok can hold at one time without crowding, and fry, turning them carefully with a slotted spatula, until they are golden 2 to 3 minutes. Drain on paper towel.3. Remove all but 2 tablespoons oil from the wok and discard or reserve for another use. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seed, cardamom pods, cinnamon, and cloves they should sizzle upon contact with the hot oil. Quickly add the potatoes, fennel seeds, coriander, ginger, cayenne pepper, asafoetida, and salt, and stir carefully until the spices cling to the potatoes, about 3 minutes.4. Add the yogurt-water and bring to a boil, stirring constantly, over high heat. Reduce the heat to low, cover the pan and summer until most of the water has been absorbed, leaving behind a medium-thick sauce, about 10 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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