Green Curry Mashed Potatoes Food

CURRY MASHED POTATOES

Steps:

• Peel the potatoes and cut them into 1-inch chunks, dropping them into a large pot of cold water as they are cut.
• Add a big pinch of salt, cover, and bring to a boil over high heat.
• Boil until tender when pierced with a fork, 15 to 20 minutes.
• Drain and return to the hot pan.
• Meanwhile, melt 2 tablespoons of the butter in a large heavy skillet over moderate heat.
• Add the onion and saute until softened, about 5 minutes.
• Add the ginger and garlic and cook for 3 minutes.
• Add 2 tablespoons water and stir constantly over high heat until the onion browns, about 3 minutes.
• Stir in the curry powder and cook for 3 minutes.
• Stir in 2 tablespoons water and remove from the heat.
• Add the spice mixture to the potatoes along with the remaining 1 tablespoon butter, the sour cream, yogurt, salt and pepper.
• Beat with a small electric mixer or mash with a potato masher until fluffy.
• Serve hot.

VEGAN MASHED CURRY SWEET POTATOES

Steps:

• Place potatoes and green onions in large sauce pan, pour in vegetable broth and curry paste.
• Cook covered until potatoes are very tender and have absorbed most of broth.
• Stir in spinach leaves.
• They'll melt into dish in seconds.
• Mash all together.
• Salt& pepper to taste.

GREEN CURRY MASHED POTATOES RECIPE

Steps:

• Make mashed potatoes with coconut milk and green curry instead of onions and milk. Or you can use both. And Garlic! Lots! Make a coconut milk and green curry gravy (heat up coconut milk and curry to taste which means a lot of curry and also garlic and black pepper) Pour gravy on top of potatoes. Serve with lightly fried chicken with same gravy poured on top.

CURRY MASHED POTATOES

Steps:

• Peel and chop up the potatoes.
• Boil the potatoes until they are really soft.
• Lower heat and drain.
• Mash the potatoes.
• Put the potatoes back in the pot along with 2 cups of water on low heat.
• Add the curry roux and mix really, really well.

POTATO & GREEN BEAN CURRY

Steps:

• In a large frying pan put the oil, (split white) urad dal, chana dal, dried red chilies (torn into 3 or 4 pieces), and cumin seeds. Heat over high heat, tilting the pan back and forth frequently for even browning.
• When the mustard seeds have started popping and the dals (lentils) are light brown, add the onions, potatoes, green beans, green chili, salt and water. Stir to blend.
• Bring the water to a boil over high heat, reduce heat and simmer until a milky-like sauce has formed and the potatoes are very tender. Add a little more water, if needed, as the vegetables cook.
• Check for salt and stir in the garam masala. Turn off heat. Serve with poories or chapaties.
• Variations: Instead of green beans, you may use lima beans, or if you want to add petite frozen peas, add them 1-2 minutes before turning off the heat. A mixed vegetable curry also works well.