BELL PEPPER, TOMATO, AND POTATO INDIAN CURRY
This is an authentic, vegetarian, simple, and colorful main dish served with fluffy basmati rice or chapatis. I'm from India and I completely adore Indian cooking; I hope you like this recipe. A word of caution: it could be a little too hot for some folks...feel free to reduce or even skip the hot ingredients! Enjoy!
Provided by Arpita
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 2
Number Of Ingredients 18
Steps:
- Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes.
- Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir.
- Mix potato, bell pepper, lemon juice, and salt into tomato mixture; bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves.
Nutrition Facts : Calories 327.7 calories, Carbohydrate 50.7 g, Fat 12.4 g, Fiber 9.2 g, Protein 8.1 g, SaturatedFat 1.9 g, Sodium 108 mg, Sugar 8.7 g
EGG AND POTATO CURRY
North Indian in origin, I was very grateful to have found this recipe. It is very similar to what was served to us by our Bengali neighbors years ago! Serve hot with a side of thickly sliced bread.
Provided by sunwind
Categories World Cuisine Recipes Asian Bangladeshi
Time 55m
Yield 2
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat. Stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more.
- Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste.
- Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add onion mixture carefully, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes.
- Pour water into skillet and bring sauce to a boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with cilantro before serving.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 56.3 g, Cholesterol 636 mg, Fat 38.5 g, Fiber 11 g, Protein 26.7 g, SaturatedFat 8.5 g, Sodium 397.9 mg, Sugar 20.1 g
CHICKPEA & POTATO CURRY
I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.
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
EASY TOMATO AND POTATO CURRY
Can't remember where this came from, it might have been a Slimming World recipe. I use a mild curry paste, but you can use whatever is your taste and add different vegetables if you want.
Provided by Patchwork Dragon
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Dry fry the onion and garlic, or use a couple of sprays of Fry Light.
- Add Curry Paste, Tomatoes and Stock.
- Add Potatoes.
- Simmer for 20 minutes.
- Stir in yoghurt before serving, over boiled rice.
Nutrition Facts : Calories 103.8, Fat 0.7, SaturatedFat 0.2, Cholesterol 0.2, Sodium 25.1, Carbohydrate 23, Fiber 4.6, Sugar 8.5, Protein 3.8
TOMATO AND POTATO CURRY
Make and share this Tomato and Potato Curry recipe from Food.com.
Provided by Jewelies
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Parboil potatoes in a saucepan of boiling water, drain.
- Heat oil in a large frypan over medium heat, add the mustard seeds and fry until they start to pop.
- Add onion and fry for 2 minutes or until softened.
- Add garlic, ginger, chilli and turmeric and fry, stirring for 1/2 minute.
- Add potato and cook for about 2 minutes, stirring to prevent catching.
- Add curry leaves, tomatoes and coconut milk.
- Season, then stir in spinach and nuts.
Nutrition Facts : Calories 484.6, Fat 26.3, SaturatedFat 9.3, Sodium 205.3, Carbohydrate 56.7, Fiber 8, Sugar 6.6, Protein 11.4
More about "tomato and potato curry recipes"
CREAMY CHICKEN AND POTATO CURRY WITH TOMATOES
From spoonuniversity.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
TOMATO CURRY RECIPE | ANDHRA TOMATO KURA - SWASTHI'S …
From indianhealthyrecipes.com
POTATO GREEN TOMATO CURRY RECIPE, ALOO TAMATAR CURRY, …
From vegetarian-cooking-recipes-tips.com
ALOO TAMATAR KI SABZI RECIPE | POTATO & TOMATO CURRY
From vegecravings.com
ONE-POT CURRY TOMATO CHICKEN & POTATOES - COOKIN …
From cookincanuck.com
EASY POTATO CURRY - SIMPLY DELICIOUS
From simply-delicious-food.com
POTATO CURRY RECIPE | ALOO CURRY - SWASTHI'S RECIPES
From indianhealthyrecipes.com
MAMTA'S KITCHEN » GREEN TOMATO AND POTATO CURRY
From mamtaskitchen.com
POTATO ONION TOMATO CURRY RECIPE | CDKITCHEN.COM
From cdkitchen.com
POTATO TOMATO CURRY | EASY CHAPATI SIDE DISH - UDUPI …
From udupi-recipes.com
POTATO IN TOMATO CURRY. - VEGAN RICHA
From veganricha.com
Cuisine Gluten-Free, Indian, VeganTotal Time 45 minsCategory Main CourseCalories 117 per serving
BEANS ALOO KI SABZI RECIPE | NO ONION GARLIC TOMATO POTATO …
From indianfoodforever.com
VEGAN POTATO CURRY WITH TOFU, TOMATOES AND PEAS
From whereismyspoon.co
TOMATO AND LENTIL CURRY - COOKIE AND KATE
From cookieandkate.com
POTATO CURRY WITH CREAMY TOMATO SAUCE • THE COOK REPORT
From thecookreport.co.uk
POTATO CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
POTATO AND TOMATO CURRY RECIPE IN NEPALI STYLE/ALOO CURRY …
From youtube.com
POTATO CURRY WITH TOMATOES AND ONIONS - COOKING CURRIES
From cookingcurries.com
HOW TO PREPARE SPICY POTATO TOMATO CURRY - FOODIESALL.COM
From foodiesall.com
CURRIED TOMATO-POTATO SOUP RECIPE | COOKING ON THE WEEKENDS
From cookingontheweekends.com
ONION POTATO AND TOMATO CURRY - SHWETA IN THE KITCHEN
From shwetainthekitchen.com
10 BEST POTATO CARROT TOMATO CURRY RECIPES | YUMMLY
From yummly.com
POTATO CURRY RECIPE | ALOO CURRY RECIPE | HOW TO MAKE POTATO CURRY
From recipesofhome.com
POTATO CURRY {EASY ONE POT RECIPE} – WELLPLATED.COM
From wellplated.com
CREAMY CHICKEN AND POTATO CURRY WITH TOMATOES - THE SUSHIHOLIC
From thesushiholic.com
TAMARIND, TOMATO AND POTATO CURRY RECIPE | MONCHEF
From monchef.recipes
POTATO AND TOMATO CURRY /ALOO TAMATAR KI SABZI RECIPE …
From youtube.com
TOMATO POTATO CURRY - YUMMY FOOD
From kitchenflavours.net
POTATO CURRY RECIPE | - PUSHPA RECIPES
From pushparecipes.com
SPINACH AND POTATO CURRY – ALOO PALAK (EASY & AUTHENTIC)
From teaforturmeric.com
POTATO CURRY | ALOO CURRY (ONE POT) » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
POTATO ONION TOMATO CURRY - THERESCIPES.INFO
From therecipes.info
EASY CHICKEN POTATO CURRY - SIMPLY DELICIOUS
From simply-delicious-food.com
RECIPE: COCONUT BEEF CURRY (WITH POTATOES AND CARROTS, CROCK POT ...
From recipelink.com
10 BEST INDIAN POTATO TOMATO CURRY RECIPES | YUMMLY
From yummly.com
POTATO TOMATO CURRY - INDIODYSSEY FEAST
From indiodysseyfeast.com
TOMATO LENTIL CURRY RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#curries #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #main-dish #potatoes #vegetables #australian #easy #beginner-cook #vegan #vegetarian #stove-top #dietary #comfort-food #inexpensive #new-zealand #tomatoes #taste-mood #equipment
You'll also love