Simple Potato Curry Food
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
POTATO CURRY
This is a great creamy curry recipe. It is very mild, and unlike typical curries. A crowd pleaser!
Provided by Jen Schaffer
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 64.7 g, Cholesterol 28.3 mg, Fat 11.3 g, Fiber 8.6 g, Protein 11.3 g, SaturatedFat 6.7 g, Sodium 676.7 mg, Sugar 8.2 g
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
EGG AND POTATO CURRY
North Indian in origin, I was very grateful to have found this recipe. It is very similar to what was served to us by our Bengali neighbors years ago! Serve hot with a side of thickly sliced bread.
Provided by sunwind
Categories World Cuisine Recipes Asian Bangladeshi
Time 55m
Yield 2
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat. Stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more.
- Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste.
- Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add onion mixture carefully, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes.
- Pour water into skillet and bring sauce to a boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with cilantro before serving.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 56.3 g, Cholesterol 636 mg, Fat 38.5 g, Fiber 11 g, Protein 26.7 g, SaturatedFat 8.5 g, Sodium 397.9 mg, Sugar 20.1 g
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.
POTATO CURRY
I made these for dinner last night..very tasty, my husband took the rest for work today..thats a first.
Provided by Dancer
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel potatoes and dice as evenly as possible.
- Heat oil and add spices when warm.
- Let simmer for 2 to 3 minutes, then add potatoes and stir well to coat with oil and spices.
- Continue for 5 to 10 minutes so potato cubes are slightly crisp.
- Add water, lower heat and simmer slowly for 30 minutes, stirring occasionally, until potatoes are tender.
- Add yogurt and peas, heat for another 5 minutes and serve.
Nutrition Facts : Calories 403.3, Fat 12.9, SaturatedFat 2.7, Cholesterol 8, Sodium 634.4, Carbohydrate 63.9, Fiber 8.9, Sugar 7, Protein 10.3
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