Simply Potato Curry 5fix Recipes

FRAGRANT INDIAN-SPICED POTATOES AND CHICKPEAS #5FIX

Steps:

• Heat a large, non-stick skillet over medium heat. Add potatoes and garam masala, and cook, stirring frequently, until fragrant, about 2 minutes.
• Add chickpeas and diced tomatoes. Scrape up any browned bits that have adhered to the pan. Stir and bring to a low boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, until potatoes are tender, about 25 minutes.
• Sprinkle with chopped cilantro to serve.

SIMPLE POTATO CURRY

Steps:

• Saute onions,ginger and garlic in melted butter til soft.
• Add potatoes.
• Sprinkle over curry powder,toss well.
• Stir in stock,bring to boil.
• Reduce heat,cover and simmer for 15 minutes.
• Add peas,cook 5 minutes.
• Add coriander,wine vinegar and lemon juice.
• Season to taste with salt and pepper.
• Heat through.
• I serve this with Basmati rice,sliced banaas tossed in plain yogurt and chutney.

EASY-PEASY POTATO CURRY RECIPE BY TASTY

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!