POTATO CURRY
This is a great creamy curry recipe. It is very mild, and unlike typical curries. A crowd pleaser!
Provided by Jen Schaffer
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.
- Mix the yogurt and peas into the saucepan. Continue cooking until heated through.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 64.7 g, Cholesterol 28.3 mg, Fat 11.3 g, Fiber 8.6 g, Protein 11.3 g, SaturatedFat 6.7 g, Sodium 676.7 mg, Sugar 8.2 g
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
UNFORGETTABLE POTATO CURRY
This is a simple yet delightfully tasty curry. It is refreshing in the fact that nothing spoils the wonderful taste of potatoes. It is often served with other curried or spicy meat dishes or vegetarian.
Provided by JoyfulCook
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Peel and cube potatoes in 1 1/2 inch dice. Heat oil in medium pan.
- Cook mustard seeds until they start to pop. Add the onion and ginger stirring well, then add the turmeric, cumin and chili powder; stir quickly.
- Add potatoes, salt and water; simmer until nearly done. Add the garam masala and lemon juice. Cook for a further few minutes; slightly thicken with corn flour if necessary.
- Garnish with the mint, serve either with other curries, rice, or just with rice and Dahl.
Nutrition Facts : Calories 283.2, Fat 7.8, SaturatedFat 1.2, Sodium 606.9, Carbohydrate 49.8, Fiber 7.1, Sugar 4.6, Protein 6.1
DRY POTATO CURRY
I found this delicious recipe in the Margaret Fulton Cookbook. I didn't have any mustard seeds, so subbed a teaspoon of English mustard; and subbed a teaspoon of curry powder for the garam masala. We had it with a Thai red prawn curry and steamed rice, but it is often served as a main dish for vegetarian meals. Edited 16 December to include salt and paprika in ingredients.
Provided by NotQuiteVegetarian
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat ghee in large saucepan and fry mustard seed until it pops.
- Add onion, fresh coriander, turmeric, chili powder, paprika and salt.
- Mix well and then stir in the potatoes.
- Stir for a few minutes, sprinkle with about 1/2 cup of water, turn heat very low, cover and cook for 25-20 minutes or until potatoes are done.
- Shake saucepan occasionally to prevent sticking.
- Add garam masala and lemon juice about 10 minutes before the end of the cooking time.
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
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