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
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
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.
DRY POTATO CURRY
This is delicious curry, easy and fast. The original recipe is from Yasmin Alibhai-Brown, a Ugandan-born British journalist and author of Pakistani descendents. Recipes are described in her fantastic book "The Settelers Cookbook", a Memoir of Love, Migration and Food. See also, http://www.alibhai-brown.com/archive/article.php?id=181 and http://www.guardian.co.uk/books/2009/feb/28/yasmin-alibhai-brown-cookbook.
Provided by Artandkitchen
Categories Potato
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and cook seeds, chilli and turmeric for two minutes.
- Stir in potatoes and garlic.
- Stir-fry over low heat, then add remaining ingredients.
- Stuff into pitta bread, adding yogurt and cucumber slices.
- Note: we stuffed this curry in Pudlas (Chickpea panckes).
Nutrition Facts : Calories 184.4, Fat 11.2, SaturatedFat 2.7, Sodium 24.5, Carbohydrate 19.7, Fiber 3.3, Sugar 2.7, Protein 3.1
SIMPLE DRY POTATO CURRY WITH SESAME SEEDS
Make and share this Simple Dry Potato Curry With Sesame Seeds recipe from Food.com.
Provided by Andtototoo
Categories Indian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse off the potatoes, pierce the skin of each potato in a couple of places, and cook them on high in the microwave until tender.
- Remove the potatoes from the microwave and let them cool for 30 minutes (or for several hours if you are not in a rush to use them).
- When you are ready to make the potato curry, peel the potatoes and roughly dice them. Set aside.
- In a large nonstick frying pan put the oil, sesame seeds, mustard seeds, and cumin seeds.
- Heat the oil over medium-high heat. When the mustard seeds have started popping for about 15 seconds, add the potatoes.
- Use a spatula to flip over the potatoes as they cook. Cook until you get quite a number of brown spots on the potatoes (about 8 minutes).
- Sprinkle the cayenne powder and salt on the potatoes and cook and mix another minute or two.
- The potatoes can also be steamed or boiled. Green beans can also be made this way. Optional: Add 1 teaspoons sambar powder.
- Note: (a). Instead of the 2 Table. sesame seeds, 1 teaspoons black mustard seeds and 1 teaspoons cumin seeds in the original recipe, substitute with 1 teaspoons ground cumin, 1 teaspoons ground coriander, 1/2 teaspoons garlic powder and 1/2 teaspoons turmeric. This variation can also be made into a wet curry by adding water to the frying pan after adding the potatoes. Add 1/2 cup of water at a time until you have reached the desired consistency. Additional salt and cayenne powder may have to be added. (b.) Reduce the amount of potatoes and add different vegetables such as cooked carrots, green beans and/or peas. (c.) Garam masala may also be added to any of these potato curry recipes.
Nutrition Facts : Calories 452.9, Fat 23, SaturatedFat 3, Sodium 601.1, Carbohydrate 57, Fiber 7.6, Sugar 2.5, Protein 7.3
SIMPLE DRY POTATO CURRY WITH FENNEL
Make and share this Simple Dry Potato Curry With Fennel recipe from Food.com.
Provided by Andtototoo
Categories Indian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse off the potatoes, pierce the skin of each potato in a couple of places, and cook them on high in the microwave until tender.
- Remove the potatoes from the microwave and let them cool for 30 minutes (or for several hours if you are not in a rush to use them).
- When you are ready to make the potato curry, peel the potatoes and roughly dice them. Set aside.
- In a large nonstick frying pan put the oil, mustard seeds, cumin seeds, and the fennel seeds.
- Heat the oil over medium-high heat. When the mustard seeds have started popping for about 15 seconds, add the potatoes and turmeric.
- Use a spatula to flip over the potatoes as they cook. Cook until you get quite a number of brown spots on the potatoes (about 8 minutes).
- Sprinkle the cayenne powder and salt on the potatoes and cook and mix another minute or two.
- Note: You can also make this into a wet curry by adding 1/2 cup water after you add the potatoes and turmeric. Keep adding water, 1/2 cup at a time, until you have reached the desired consistency. You may need to adjust the cayenne and salt amounts if making a wet curry. Another variation is to reduce the potatoes to 3 or 4 and add other vegetables such as carrots, peas, cauliflower and/or green beans.
Nutrition Facts : Calories 432.4, Fat 21, SaturatedFat 2.8, Sodium 601.4, Carbohydrate 56.5, Fiber 7.3, Sugar 2.6, Protein 6.7
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