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
ALOO CURRY (POTATO CURRY)
This is one of the tastiest dishes that my grandma makes ! She garnishes the same with fresh green corieander leaves.
Provided by Mini Ravindran
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Blend all the ingredients of puree to a smooth paste and keep aside.
- Heat oil in a non stick heavy base skillet and when medium hot put cloves.
- Now add all the spices and wait for 10 seconds.
- Add the puree and saute for 2-3 minutes till the raw smell is gone and oil appears on the sides of the skillet.
- Add 2 cups of water and the potatoes.
- Let it simmer for 15 minutes.
- Serve warm with rice, Indian roti, paratha etc.
Nutrition Facts : Calories 376.9, Fat 5.7, SaturatedFat 0.8, Sodium 29.6, Carbohydrate 75.3, Fiber 10.3, Sugar 8, Protein 9.3
POTATO CURRY WITH LIME & CUCUMBER RAITA
This colourful Indian dish with a refreshing yoghurt sauce is great for vegetarians, or try serving to meat eaters with lightly spiced lamb
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat the oil in a large pan and fry the mustard seeds, chillies and curry leaves until the seeds start to pop. Add the onions and fry until softened and starting to brown. stir in the spices, add the tomatoes and fry for 5 mins. Add the potatoes and stir to coat. Pour in the coconut milk with 200ml water. Bring to the boil and simmer for 20-25 mins, stirring occasionally, until the potatoes are just tender.
- To make the raita, mix all the ingredients together with some seasoning.
- If the curry looks a little too saucy, scoop out the potatoes with a slotted spoon into another dish, then boil the sauce until reduced a little. stir the potatoes back in to heat through, and season well (this curry needs a good sprinkling of salt). serve with warmed Indian bread and a dollop of raita.
Nutrition Facts : Calories 383 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.35 milligram of sodium
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
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