Potato And Plantain Curry

POTATO AND PLANTAIN CURRY



Potato and Plantain Curry image

This is a medium to spicy green vegetarian curry. You can adjust spice by adding or subtracting chillies to puree. Goes well with rice and naan.

Recipe From food.com

Provided by Dominick and Amanda

Categories     Curries

Time 50m

Yield 5 serving(s)

Number Of Ingredients 12

2 medium sweet onions
4 garlic cloves (more or less to taste)
1 inch ginger
2 green chilies (more or less to taste)
2 tablespoons fresh cilantro
1/4 teaspoon salt (more or less to taste)
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
2 cups water
2 green plantains (peeled, chopped to 1/2 - 1)
2 large potatoes
Calories233.5
Fat0.6
SaturatedFat0.2
Sodium134
Carbohydrate56
Fiber6
Sugar14.7
Protein5

Steps:

  • Put first five ingredient in food processor and puree.
  • Heat oil medium in saucepan and add next four ingredients cook on medium 3-5 minutes.
  • Add puree to pan; cook 5 - 7 minutes.
  • Add water, potatoes, and plantain. Boil, then reduce heat to simmer for 30 minutes.
  • When potato and plantain are soft, scoop some out and mash in a separate bowl.
  • Mix the mashed back into the pot to thicken the sauce.
  • Simmer for 5 more minutes, then serve.

YAM AND PLANTAIN CURRY WITH CRISPY SHALLOTS



Yam and Plantain Curry With Crispy Shallots image

This recipe is an adaptation of asaro, the Yoruba word for a dish of starchy root vegetables simmered in a seasoned tomato- and chile-based sauce. Regional versions of asaro are served all year round across the south of Nigeria and in other parts of West Africa. Traditionally, the dish is made with the West African yam, but you can also use white or purple taro root or unripe plantains. Here, firm, green plantains are combined with white yams in a sauce rich with caramelized shallots, garlic and ginger. There is a slight but welcome heat from a single red habanero dropped in whole to infuse the stew. Coconut milk and an optional spoonful of red palm oil - a floral, slightly smoky oil that is pressed from the fruit of oil palm trees - round out the flavors, and hearty greens cut the richness. Serve topped with crunchy shallots, fresh herbs and a wedge of lime.

Recipe From cooking.nytimes.com

Provided by Yewande Komolafe

Categories     dinner, weeknight, soups and stews, vegetables, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 17

1/4 cup neutral oil, such as canola or grapeseed
4 medium shallots, peeled and thinly sliced (about 1 cup)
Kosher salt
4 garlic cloves, smashed and peeled
1 (2- to 3-inch) piece fresh ginger, grated (about 2 tablespoons)
2 teaspoons ground turmeric
2 tablespoons tomato paste
1 whole red habanero or Scotch bonnet chile, pierced all over with a knife
1 (14-ounce) can whole peeled tomatoes with their juices
1 1/2 pounds white or orange yams, peeled and cut into 1 1/2-inch pieces
2 green (unripe) plantains (about 1 pound total), peeled and cut into 1 1/2-inch pieces
1 (13-ounce) can full-fat coconut milk
1 tablespoon red palm oil (optional)
4 cups julienned hearty greens, such as dandelion greens, collards or lacinato kale, tough stems removed
1/4 cup fresh basil leaves, torn
1/4 cup fresh cilantro leaves and tender stems
1 lime, sliced into wedges for squeezing

Steps:

  • Heat a medium pot, large saucepan or Dutch oven over medium. Pour in the neutral oil, add the sliced shallots and cook, stirring frequently, until shallots are caramelized and golden brown, about 5 minutes. Remove shallots from the oil and allow to drain on paper towels or a cooling rack. Season with salt and set aside.
  • Drain all but 2 tablespoons of the cooking oil out of the pot. (Reserve extra oil for another use.) Over medium-low heat, add the garlic, ginger and turmeric to the pot and sauté until softened and fragrant, about 2 minutes. Add the tomato paste and cook, stirring constantly, for an additional 2 minutes or until it begins to stick to the bottom of the pot.
  • Drop in the chile and add the whole peeled tomatoes with their juices, crushing the whole tomatoes with your hands as they go in. Stir to combine ingredients and dissolve the tomato paste, then add 3 cups water and bring to a boil over high heat.
  • Once boiling, season with salt, reduce heat to medium, add the yams and simmer until the yams are just beginning to soften, about 10 minutes. Add the plantains and cook until both are tender but hold their shape, and the liquid is slightly reduced and thickened, 15 to 18 minutes.
  • Stir in the coconut milk and red palm oil, if using, season with more salt and let simmer for another 10 minutes. Add the greens and cook until tender, 2 to 3 minutes.
  • To serve, remove and discard the cooked chile. Ladle the curry into bowls, top with the caramelized shallots, a scattering of basil and cilantro, and several squeezes of lime juice.

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