Creamy Coconut Potato Curry Food

CREAMY COCONUT POTATO CURRY

Creamy Coconut Potato Curry image

Creamy Coconut Potato Curry - a delicious vegetarian curry with baby potatoes, carrots and creamy coconut milk that the whole family will love.

Provided by Siobhan (Slimming Eats)

Time 40m

Number Of Ingredients 16

Ingredients

1 medium onion, diced
3 cloves of garlic, minced
1 tablespoon of freshly grated ginger root
1 teaspoon of red chilli flakes
2 teaspoons of cumin
2 teaspoons of coriander
1 teaspoon of turmeric
1/2 teaspoon of ground cinnamon
1/4 teaspoon of nutmeg
650g (22.9oz) of golden baby potatoes, sliced in half
150g (5.5oz) of carrots, sliced
2 cups (480ml) of vegetable stock
1/2 tablespoon of maple syrup (optional)
180ml ( 2/3 cup) of canned coconut milk
freshly chopped coriander (optional)
salt to season

Steps:

Spray a deep frying pan over medium-high heat with cooking oil spray
Add the onion and fry for a few minutes until softened and translucent.
Add in the garlic, ginger, chilli flakes, cumin, coriander, turmeric, cinnamon, nutmeg and maple syrup and fry for a further 30-60 seconds until paste-like. Add in a little drop of water to prevent sticking if needed.
Add in the potatoes, carrots and stock and stir well.
Bring to a boil, then reduce heat, cover and simmer for approx 15-20 minutes potatoes should be fork tender, but still hold a bite.
Stir in the coconut milk until heated through and creamy, taste and season as needed with salt and sprinkle with some coriander (cilantro),
Serve with your choice of sides and Enjoy!!

Nutrition Facts : Calories 213 calories, Carbohydrate 38.3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 8 grams fiber, Protein 7.8 grams protein, SaturatedFat 4.6 grams saturated fat, ServingSize 1 Serving, Sodium 320 milligrams sodium, Sugar 9.3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

CHICKPEA CURRY WITH COCONUT CREAM AND POTATO RECIPE BY TASTY

Chickpea Curry With Coconut Cream And Potato Recipe by Tasty image

Here's what you need: chickpeas, large onion, small potatoes, large carrot, garlic, curry powder, salt, black pepper, chili powder, hot water, lemon, coconut milk, olive oil, coriander

Provided by Louis Ventelucci

Categories Lunch

Time 30m

Yield 3 servings

Number Of Ingredients 14

Ingredients

½ lb chickpeas
1 large onion, chopped
2 small potatoes
1 large carrot, peeled and diced
2 cloves garlic, minced
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder, or cayenne
½ cup hot water
½ lemon, juiced
1 ½ cups coconut milk, or cream
3 tablespoons olive oil
1 cup coriander

Steps:

Heat olive oil in a large stock pot over medium high heat. To this, add onion and cook for about 2-3 minutes until softened.
Add chickpeas, mix well, and cook for 2-3 minutes.
Add potatoes and carrots and mix to incorporate. Simmer for 2-3 minutes, then add seasonings, lemon juice, and mix well. Lower heat to low.
On low heat, add coconut milk and hot water. Stir well and cook for 10 minutes until potatoes are tender.
Let cool slightly, then garnish with coriander and serve alongside steamed rice.

Nutrition Facts : Calories 620 calories, Carbohydrate 70 grams, Fat 38 grams, Fiber 24 grams, Protein 15 grams, Sugar 9 grams

CREAMY COCONUT THAI CURRY

Creamy Coconut Thai Curry image

A beautifully creamy curry, this dish is incredibly easy to prepare. It can be made in advance and left to marinade for a deeper flavour, or eaten immediately if you can't resist the smells eminating from the kitchen! The version below is fairly mild, but if you prefer it a little hotter, just add more chilli to taste. Kafir lime leaves are available from most large supermarkets these days. If you can't get them fresh, you may find them dried, or jarred.

Provided by Snowbunny Andorra

Categories Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons fresh ginger
2 garlic cloves
2 kaffir lime leaves (fresh)
3 shallots
2 fresh red chilies
1 stalk fresh lemongrass
1/4 teaspoon coriander, roots
4 chicken breasts
1 (400 ml) can coconut milk
1 tablespoon oil
salt and pepper

Steps:

Trim chicken breasts and cut into 2cm cubes.
Finely chop ginger, lime leaves, shallots, chillies, lemongrass and coriander root.
Heat the oil in a wok over a medium heat.
Add all the chopped spices and heat, stirring constantly, for 1 minute.
Add chicken and keep stirfrying for a further 2-3 minutes until the chicken is sealed and slightly golden.
Stir in the coconut milk, season and bring to the boil.
Allow to simmer for 7 minutes.
If you prefer the sauce a little thicker, keep simmering for a further couple of minutes, allowing it to turn a slightly deeper gold colour.
Serve with rice and stir-fried vegetables.

Nutrition Facts : Calories 503.7, Fat 38.6, SaturatedFat 23.5, Cholesterol 92.8, Sodium 109, Carbohydrate 8.4, Fiber 0.4, Sugar 1.3, Protein 33.2

COCONUT CURRY CHICKEN WITH POTATOES

Coconut Curry Chicken With Potatoes image

Make and share this Coconut Curry Chicken With Potatoes recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Coconut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons oil
1 medium onion, chopped
1 green pepper, cut in strips
2 garlic cloves, minced
1 1/2 tablespoons curry powder
4 chicken breasts, boned, skinned and cut into 1 in pieces
4 medium potatoes, peeled and diced into 1 in pieces
2 cups coconut milk
salt
2 cups chicken stock, just to cover (can use water, but stock is better)

Steps:

In a large casserole, saute onion in oil until tender.
Add green pepper and garlic, saute for another 2 minutes.
Add curry powder and cook for 1 minute.
Add chicken, potatoes, coconut milk, salt to taste, and enough stock or water to cover.
Bring to a boil.
Cover and simmer for 30 mins, or until potatoes are tender.

Nutrition Facts : Calories 796.2, Fat 49.8, SaturatedFat 27.1, Cholesterol 96.4, Sodium 293.9, Carbohydrate 50.4, Fiber 6.5, Sugar 5.5, Protein 40.8

More about "creamy coconut potato curry food"

POTATO CURRY WITH COCONUT MILK | MY WEEKEND KITCHEN

Web 2016-05-20 Mix well and cook for about 5 minutes till the tomatoes and the spices are cooked through. Add the potatoes and stir to coat the …
From myweekendkitchen.in
4.6/5 (16)
Total Time 1 hr
Category Main Course
Calories 421 per serving

Heat 2 tbsp oil in a pan. When the oil is hot, add mustard seeds, dried chillies and curry leaves. Reserve a couple of curry leaves for garnish. I love the sound of mustard seeds crackling in hot oil.
Add coriander powder, turmeric, salt and garam masala to the pan. Mix well and cook for about 5 minutes till the tomatoes and the spices are cooked through.

Creamy Coconut Potato Curry Food

CREAMY COCONUT POTATO CURRY

Creamy Coconut Potato Curry - a delicious vegetarian curry with baby potatoes, carrots and creamy coconut milk that the whole family will love.

CHICKPEA CURRY WITH COCONUT CREAM AND POTATO RECIPE BY TASTY

Here's what you need: chickpeas, large onion, small potatoes, large carrot, garlic, curry powder, salt, black pepper, chili powder, hot water, lemon, coconut milk, olive oil, coriander

CREAMY COCONUT THAI CURRY

COCONUT CURRY CHICKEN WITH POTATOES

Make and share this Coconut Curry Chicken With Potatoes recipe from Food.com.

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