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
SRI LANKAN POTATO CURRY II
This is potato curry, Sri Lankan-style. Sri Lankans usually eat this dish with plain rice and other vegetable curries.
Provided by dylani
Categories World Cuisine Recipes Asian
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- Combine the potatoes, salt, coconut cream, green chiles, curry leaves, cayenne pepper, saffron powder, garlic, and water in a saucepan. Cook over medium heat, stirring frequently, until the coconut cream thickens, about 15 to 20 minutes.
- Test the potatoes for doneness by piercing them with the tip of a paring knife. When the potatoes are tender, remove the pan from the heat. Let stand for 5 minutes before serving. Serve with plain rice.
Nutrition Facts : Calories 207.5 calories, Carbohydrate 14.3 g, Fat 16.8 g, Fiber 2.5 g, Protein 3.4 g, SaturatedFat 14.8 g, Sodium 472.7 mg, Sugar 1.8 g
CURRY PUFFS 2 WAYS RECIPE BY TASTY
Here's what you need: vegetable oil, medium white onion, chicken breast, salt, black pepper, ground cumin, curry powder, cayenne, medium russet potatoes, frozen peas, frozen carrot, whole milk, all-purpose flour, puff pastry, egg
Provided by Frank Tiu
Categories Appetizers
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C), or heat a large pot filled halfway with cooking oil to 350°F (180°C). Place a wire rack on top of a baking sheet.
- In large pan, add the vegetable oil, onion, chicken, salt, pepper, cumin, curry powder, and cayenne. Cook for 10 minutes, stirring occasionally, until the onion softens.
- Add the potatoes, peas and carrots, and milk and stir to combine. Cook for 10 minutes, stirring to break up the potatoes, until the curry thickens to the consistency of mashed potatoes. Remove the pan from the heat and let the curry cool for 30 minutes.
- Dust a clean surface with flour and roll out the puff pastry to flatten the seams.
- Using a wine glass, cut out 8 circles from each pastry sheet.
- Scoop 1 tablespoon of the cooled curry filling in the center of a puff pastry circle. Fold the puff pastry in half, press the edges together, and seal the edges in a folding and rolling motion.
- If baking, place the curry puffs on the prepared baking sheet and brush with the egg wash. Bake for 15 minutes, or until golden brown.
- If frying, add the curry puffs to the hot oil in batches and fry for 5 minutes, until golden brown.
- Let cool for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 914 calories, Carbohydrate 78 grams, Fat 53 grams, Fiber 5 grams, Protein 31 grams, Sugar 6 grams
POTATO AND LAMB CURRY PUFF FILLING
Steps:
- Toast the coriander seed, cumin seed, fennel seed, and peppercorns in a dry skillet over medium heat for 1 to 2 minutes, until fragrant. Use a clean, dry coffee grinder or mortar and pestle to pulverize. Transfer to an electric mini-chopper and add cayenne, turmeric, cloves, cinnamon, shallot, ginger, garlic, and 1 teaspoon water. Process to a paste, scraping down the sides occasionally. (If you've used a mortar and pestle, add all the ingredients, except the water, and pound into a paste. Add the water when done.) Transfer to a small bowl and set aside near the stove.
- Heat the oil in a skillet over medium heat. Add the spice paste and gently cook, stirring frequently, for 4 to 5 minutes, until it has darkened and become richly fragrant. Add the lamb and use a wooden spoon or spatula to stir and mash the meat into small pieces. Cook for 30 to 60 seconds, until most of the meat no longer looks raw. Add the potato, stir, and then add the 1/4 cup water and salt. Cover, lower the heat slightly, and cook for 5 minutes, or until the potato is tender and there is little liquid remaining. Remove from the heat and use the spoon or spatula to mash half of the potato and make the mixture cohere a bit. Taste and add extra salt, if needed. Mix in a pinch or two of brown sugar if the filling is too spicy. Transfer to a small bowl and set aside to cool completely before using. The filling can be prepared up to 2 days in advance, covered in plastic wrap, and refrigerated. Return it to room temperature before using.
POTATOES CURRY PUFF I
This recipe is recommended by a friend, but I haven't try it before. I have a simpler recipe for this curry puff, which I will post later on as 'Potatoes Curry Puff II'. Sorry, I am not very sure of the preparation and cooking time. The yield too.
Provided by Kim Ong
Categories Chicken
Time 55m
Yield 12 puffs
Number Of Ingredients 15
Steps:
- ------------Makingof the fillings------------------------Ð .
- Heat some oil in a wok and fry the potatoes.
- Remove the potatoes and the oil from the wok.
- Place another few tbsp of oil into the wok and fry the chicken meat with the onions, carrots and green peas.
- Add the potatoes back into the wok and add in the rest of the seasonings (salt, curry powder, light soya sauce).
- Stir fry the mixture until cooked, then leave it aside.
- -------------OuterSkin: ----------------.
- Mix the flour and oil together and form a dough.
- Cut into equal pieces (Each piece must be big enough to be rolled out/flatten to about 1/2 cm thick and 13 cm dia. pastry sheet).
- --------------------InnerSkin-----------------.
- Mix all the ingredients together to form a dough and cut into equal pieces (Same as above).
- -------------Makingof the Curry Puff Skins (For wrapping the fillings) :------------------.
- Take 1 piece of the outer skin dough and roll into a ball.
- Leave it aside.
- Take 1 piece of the inner skin dough and roll into a ball.
- Dough the 2 circular pastry balls together.
- Flatten pastry with a rolling pin on lightly floured board to about 1/2 cm thick sheet.
- Cut out round pieces about 12-13 cm in diameters from the flatten pastry.
- Place a portion of the fillings& the egg onto the centre of the flatten pastry. (Fillings should cover about 10 cm dia.) Note: not to put too much fillings, or else it will be difficult to fold the pastry later on.
- Fold the flatten pastry to forms a half circle such that it covers the fillings.
- Press lightly to seal the edges.
- Flute the edge by pinching and twisting the edge with your fingers. (Action: Pleating of the edges)
- -----------Cooking Method------------
- Deep fry the puffs until golden brown.
Nutrition Facts : Calories 492.7, Fat 24.5, SaturatedFat 3.2, Cholesterol 8.8, Sodium 209.9, Carbohydrate 58.2, Fiber 3.2, Sugar 5.4, Protein 10
POTATOES CURRY PUFFS II
This is a simpler way of making potato curry puffs as compared to the recipe, 'Potatoes Curry Puffs I', that I have also posted'. The fillings used are also slightly different. The amount of ingredients stated in this recipe are only sufficient for making small puffs. You could make bigger curry puffs and in fact, the results will be better. I usually make the curry puffs in large
Provided by Kim Ong
Categories Chicken
Time 45m
Yield 8 small puffs
Number Of Ingredients 9
Steps:
- Heat the oil in a frying pan.
- Fry the chopped onion and curry paste till fragrant.
- Add the meat, potato and salt.
- Stir and cook till quite dry.
- Remove from pan and leave to cool.
- Roll out the pastry on a lightly floured board to about 1/2 cm thickness.
- Cut out round pieces (6-8 pcs) using a pastry cutter.
- Put a teaspoon (heap) of filling and the boiled eggs in the centre of each round piece of pastry.
- Fold each piece into half to cover the filling.
- Press lightly to seal the edges.
- Flute the edge by pinching and twisting the edge with your fingers. (Action: Pleating of the edges) Thus, the puffs are completed and ready for baking.
- Lightly glaze a layer of oil/butter onto the baking tray.
- Place all the puffs onto the baking tray and glaze with egg yolk.
- Bake in a preheated hot oven of temperature 200 degree Celsius/ Gas Reg. 7 for 20 minutes.
Nutrition Facts : Calories 98, Fat 5.1, SaturatedFat 1.2, Cholesterol 26.4, Sodium 143.7, Carbohydrate 11.1, Fiber 1.2, Sugar 0.7, Protein 2.1
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