Madras Sweet Potatoes Food

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POTATOES MADRAS



Potatoes Madras image

This dish makes a colorful main dish for a dinner party. Potatoes, cauliflower florets, and red lentils combine with onions, garlic, curry powder, ginger, tomatoes, malt vinegar, and chutney.

Provided by DARKSTORM406

Categories     Side Dish     Potato Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 14

3 tablespoons vegetable oil
1 ½ pounds potatoes, cut into 1/2 inch dice
2 ½ cups cauliflower florets
1 large onion, sliced
2 cloves garlic, crushed
1 tablespoon curry powder
½ tablespoon ground ginger
4 ounces dry red lentils
1 (14.4 ounce) can whole tomatoes, chopped
1 ¼ cups vegetable stock
2 tablespoons malt vinegar
1 tablespoon mango chutney
salt and pepper to taste
chopped fresh parsley for garnish

Steps:

  • Warm oil in a large skillet over medium heat. Stir in potatoes, cauliflower, onion, and garlic; cook until the garlic begins to brown. Stir in the curry powder and ginger, and cook about 3 minutes. Stir in lentils, tomatoes, vegetable stock, vinegar, and chutney. Season with salt and pepper. Cover, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Top with parsley.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 62.9 g, Fat 11.4 g, Fiber 16.7 g, Protein 14 g, SaturatedFat 1.8 g, Sodium 272.4 mg, Sugar 9.3 g

LENTIL STEW WITH COCONUT AND MADRAS CURRY



Lentil Stew with Coconut and Madras Curry image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 cup extra-virgin olive oil
1 large onion, large dice
4 cloves garlic, sliced
2 tablespoons madras curry powder
Kosher salt and freshly ground black pepper
3 parsnips, peeled and sliced into 1/2-inch pieces
1 large sweet potato, peeled and large diced
1 cup red lentils
4 cups vegetable stock
One 14-ounce can coconut milk
1 tablespoon white balsamic or chardonnay vinegar
4 cups spinach
1 Fresno chile, finely diced
4 sprigs fresh mint
Wedges of lime, for serving
Serving suggestion: grilled naan sprinkled with zaatar

Steps:

  • Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
  • Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.

BEEF & SWEET POTATO CURRY



Beef & Sweet Potato Curry image

I found this recipe on the internet. I enjoyed it tremendously. I was asked to post the recipe so here it is. Preparation and cooking time I gave are appropriate because I didn't time it when I cooked this dish.

Provided by daisygrl64

Categories     Meat

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 16

2 lbs beef stew meat
3/4 teaspoon salt (or more according to your taste)
1 teaspoon turmeric
2 tablespoons vegetable oil
2 small onions, finely chopped
5 garlic cloves, minced
1 teaspoon ginger, minced
1 teaspoon cumin
2 teaspoons curry powder
1 tablespoon coriander
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon cardamom
1 tablespoon fresh cilantro
2 large sweet potatoes, peeled, diced into 1/2 inch pieces
4 cups water

Steps:

  • In a bowl, mix beef, salt and turmeric. Heat oil in a pot on medium heat.
  • Add onion, garlic and ginger and saute 3 minute
  • Add the beef mix and spices and saute 5 minute
  • Add the water, cover and simmer until beef tender.
  • Add potatoes and simmer another 20 minute.
  • Serve over top of rice or as a stew with Nana bread.
  • Note: If your curry is a bit on the bitter side, add a pinch of sugar (or more to your liking) when adding the sweet potatoes.

MADRAS SWEET POTATOES



Madras Sweet Potatoes image

Make and share this Madras Sweet Potatoes recipe from Food.com.

Provided by Turd Mandale

Categories     Yam/Sweet Potato

Time 32m

Yield 2 serving(s)

Number Of Ingredients 5

2 large sweet potatoes or 2 large yams
2 tablespoons butter
1 teaspoon Madras curry powder or 1 teaspoon garam masala
1/4 teaspoon salt
1 tablespoon honey

Steps:

  • chop sweet potatoes into 1 inch squares.
  • steam in steamer basket over medium-low heat for about 20 minutes or until fork tender.
  • place in bowl and mash with butter until almost smooth.
  • add salt and curry powder. continue to mash until blended.
  • add honey to sweeten to your liking.

Nutrition Facts : Calories 248.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 444.9, Carbohydrate 35.4, Fiber 4.2, Sugar 14.1, Protein 2.3

POTATOES MADRAS RECIPE



Potatoes Madras Recipe image

Potatoes Madras is a delicious South-Indian recipe prepared with potatoes, masoor dal, onion, cauliflower and spices. The tangy yet spicy flavours of this mild dish caters makes it a perfect choice for untimely hunger pangs. This recipe is easy to cook and high on fibre. Potatoes are a pack of nutrients and this easy recipe is a healthy and interesting way to serve potatoes to your guests. Try this delectable dish on occasions like anniversaries, pot luck or buffet. You can serve this lip-smacking delicacy with tandoori rotis to your loved ones.

Provided by TNN

Categories     Lunch

Time 30m

Yield 4

Number Of Ingredients 15

600 grams potato
1 tablespoon parsley
0 As required black pepper
0 As required salt
1 1/4 cup veg stock
350 grams tomato
100 grams masoor dal
1/2 teaspoon ginger
1 1/2 tablespoon curry powder
3 cloves garlic
2 large onion
2 cup cauliflower
2 1/2 tablespoon vegetable oil
1 1/2 teaspoon vinegar
2 tablespoon mango pulp

Steps:

  • First, wash masoor dal and keep it aside. Now, place potatoes in a pressure cooker and pour water in it. Boil the potatoes until tender. Once boiled, let them cool and peel. Place them on a chopping board and dice them into pieces. Then, slice the onions and crush the garlic cloves. Also, chop tomatoes and parsley and keep them aside. Now, cut cauliflower into florets and keep them in a separate bowl.
  • Next, place a frying pan over medium flame and pour oil in it. Once the oil is heated, add diced potatoes, cauliflower florets, sliced onions and garlic and stir them well. Cook the mixture until the garlic turns brown in colour.
  • Now, add curry powder and ginger into the pan and cook the mixture for 5 minutes. Then, add masoor daal, tomatoes, vegetable stock, vinegar and mango chutney or pulp into the pan. Stir the mixture well.
  • Next, sprinkle salt and black pepper into the pan and cover the pan with a lid. Cook the dish for 20-22 minutes until the dal gets tender. Garnish the dish with chopped parsley and serve.

Nutrition Facts : ServingSize 1 bowl, Calories 381 cal

CHICKEN MADRAS



Chicken madras image

Ditch the takeaway menu and cook our healthy chicken madras curry instead. This simple family dinner is full of fragrant spices and tender pieces of chicken

Provided by Elena Silcock

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 13

1 onion, peeled and quartered
2 garlic cloves
thumb-sized chunk of ginger, peeled
½ red chilli
1 tbsp vegetable oil
½ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1-2 tsp hot chilli powder (depending on how spicy you like your curry)
4 chicken breasts, cut into chunks
400g can chopped tomatoes
small pack coriander, chopped
rice, naan and mango chutney, to serve

Steps:

  • Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.
  • Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
  • Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.
  • Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
  • Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
  • Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.

Nutrition Facts : Calories 373 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium

VEGETABLE MADRAS



Vegetable Madras image

Sweet potato, courgette, red pepper & spinach curry

Provided by aurora_b12

Time 40m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Put shallow casserole or deep frying pan on heat with splash of oil. When pan has heated, add onions to pan and let cook slowly for about 20 minutes until they first soften, then start to slightly caramelise and catch on the base. Keep an eye on them and stir occasionally. The idea is to bring out the sweetness in the onions to add flavour. While the onions are cooking put the sweet potato's on to steam for about 10 minutes or until they just start to soften. In a seperate pan fry the red pepper, initially with the lid on to soften them. When you think the onions are ready, add the garlic and ginger and cook the rawness out but don't let it burn.
  • Add the Madras curry paste to the pan with the onion/garlic/ginger and let it cook out a bit on a low heat. Then add the courgette and mix around so it gets coated in the paste. Then add the red pepper. Then the sweet potato.
  • Swirl around the hot water in the pan that the red pepper cooked in and add the stock cube to dissolve. Add to main pan. Add the chopped tomotoes. Top up with hot water if it looks too dry.
  • After about 10 minutes add the spinach in gradual handfuls. Let it bubble away on a low heat for about another 10 minutes or until it starts to thicken. Some of the smaller pieces of sweet potato should break down a bit and help to thicken the sauce.
  • When the sauce gets to a medium consistency, taste it and adjust the flavouring to your liking by adding garam masala, ceyenne, chutney, coriander etc. Serve with rice or nan bread.

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  • Idli. Idlis have to be white, fluffy, soft, moist and perfectly round. The making of idlis is an art that takes time to master. Along with chutney and sambar, the idli platter makes for a delicious breakfast.
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  • Kuzhi Paniyaram. This dumpling can be enjoyed two ways; steamed, as well as fried. They are little niblets of happiness. The fried paniyaram is made by deep-frying idly batter and eating it with a sambar or a chutney dip.
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  • Pongal. It can be made sweet, ‘Sakarai’, or spicy, ‘Ven’, of which the ven pongal is a popular breakfast choice. Ven pongal is typically eaten with sambar or chutney.
  • Biriyani. Spicy and flavour-packed, the biriyani overshadows any other item on the menu. Despite having a gazillion varieties of biriyanis, the chicken and mutton biriyani are particularly famous in Madras.


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FOODCOMBO
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