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 POTATO CURRY
This rich, aromatic potato curry is an easy and delicious meatless recipe. Serve with roti and yogurt for a fantastic weeknight dinner.
Provided by Alida Ryder
Categories Dinner
Time P1DT1h5m
Number Of Ingredients 15
Steps:
- Peel the potatoes and chop into bite-size chunks. Place the potatoes in a large pot, top with water and season with salt. Bring the water up to a boil and parboil for 10 minutes. Drain and set aside.
- Saute the onions, garlic and ginger in a large pot until soft and fragrant. Add the spices and cook for another minute.
- Add the tomatoes and sugar then cook for 2 minutes. Add the potatoes and stir to coat in the sauce.
- Pour in the stock then season to taste. Reduce the heat and simmer for 25-30 minutes or until the potatoes are cooked through and the sauce has thickened.
- Serve the curry with roti, yogurt and chopped chillies.
Nutrition Facts : Calories 265 kcal, Carbohydrate 58 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 275 mg, Fiber 9 g, Sugar 14 g, ServingSize 1 serving
SIMPLE POTATO CURRY
The following curry is very simple and has become a family favourite,it does,t use any fancy spices and both my sons can make it from scratch!
Provided by Norahs Girl
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
UNBELIEVABLY EASY POTATO PEA CURRY
I'm doing more quickie meals in an electric wok--even better if I don't have to 'set aside' and other such stall tactics. I made this on a whim and ate it all. Use any amount or type of curry powder/paste you like. Add other stuff and play to your cravings.
Provided by SpicyDoc
Categories Curries
Time 11m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Heat a little oil in the wok. Saute onions until soft then add the meat and cook through. Keep on going until the onions are as soft as you like them.
- Add the peas, potatoes, and water and get bubbling.
- Stir in the curry and simmer for 5 minutes. Add more liquid if you want it runnier.
- Add hot sauce to taste. I used lots of Carribean yellow stuff.
- Eat, using a bowl/plate, or straight out of the wok (less dishes).
Nutrition Facts : Calories 489.4, Fat 20.9, SaturatedFat 4.6, Cholesterol 72.6, Sodium 792.4, Carbohydrate 44.5, Fiber 7.4, Sugar 7.7, Protein 30.6
CHICKPEA AND POTATO CURRY RECIPE BY TASTY
Here's what you need: canola oil, medium white onion, garlic, curry powder, vegetable broth, potato, fresh scallion, fresh parsley, pepper, chickpeas, ghee
Provided by Pierce Abernathy
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Sauté until soft, about 2-3 minutes.
- Add the curry powder mixture to the pot.
- Add half of the vegetable broth and potatoes, and stir to combine.
- Add the scallions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
- Add the chickpeas and remaining vegetable broth, and mix.
- Add the ghee and flour mixture to the pot and stir to incorporate.
- Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 660 calories, Carbohydrate 84 grams, Fat 30 grams, Fiber 11 grams, Protein 11 grams, Sugar 11 grams
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