Roasted Curry Potatoes Food

EASY POTATO CURRY

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.

EASY-PEASY POTATO CURRY RECIPE BY TASTY

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!

CURRIED CUMIN POTATOES

Steps:

• Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
• Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

POTATO CURRY

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.

CHICKEN CURRY WITH ROASTED POTATOES

Steps:

• 1. Heat oven to 400 ° F. Line a baking sheet with foil.
• 2. For the potatoes - pat chunks dry with a paper towel. In a large bowl, toss potatoes with butter, add garlic powder, 1/4 tsp pepper and 3/4 tsp salt. (can adjust to taste) Arrange on single layer on prepared baking sheet; roast for 25 - 30 minutes, stirring after 15 minutes.
• 3. Meanwhile, cut chicken into small chunks, set aside.
• 4. In a large skillet, heat olive oil over medium heat. Add spices. Cook, stirring constantly for 20 seconds. Add onion and garlic and saute for 4 minutes. Add ginger, chicken and increase heat to medium high and saute for 6 or 7 minutes or until chicken is browned and cooked through.
• 5. Stir in coconut milk and peas; cook until heated through. Remove from heat and stir in cilantro. Season with salt and pepper.
• 6. Serve the curry over the roasted potatoes.

CURRY ROAST POTATOES

Steps:

• Preheat oven to 375°F.
• Peel and cube the potatoes.
• Bring a pot of water and 1 tsp salt to a boil. Carefully submerge potatoes, and par-boil for 5-7 minutes.
• Drain.
• In a baking dish mix together the oil, Patak's Mild Curry Paste.
• Coat the drained potatoes, onions, and garlic with the curry.
• Bake in a pre-heated oven for 30-45 minutes until crisp and golden.
• Serve alone or with plain yogurt.

ROASTED CURRY & ROSEMARY POTATOES

Steps:

• Preheat oven to 450°F.
• Line cookie sheets with aluminum foil.
• Add curry and olive oil to a small sauté pan.
• Heat over medium heat, stirring occasionally, until curry is completely dissolved and oil is hot.
• Pour seasoned oil into large bowl.
• Mix in rosemary; set aside.
• Peel and cut potatoes in half, then cut halves into slices about 1/4" thick.
• Divide potatoes between 2 cookie sheets and spread out into a single layer.
• Sprinkle with salt as desired.
• Place one cookie sheet on your oven's top shelf and the other on the bottom shelf. (If you don't have two shelves, it's fine to put them side by side as well).
• Roast for 15 minutes, then turn potatoes with a spatula.
• Switch top tray to bottom and bottom tray to top.
• Roast another 15 minutes, or until potatoes are soft and browned.