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
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
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
UNFORGETTABLE POTATO CURRY
This is a simple yet delightfully tasty curry. It is refreshing in the fact that nothing spoils the wonderful taste of potatoes. It is often served with other curried or spicy meat dishes or vegetarian.
Provided by JoyfulCook
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Peel and cube potatoes in 1 1/2 inch dice. Heat oil in medium pan.
- Cook mustard seeds until they start to pop. Add the onion and ginger stirring well, then add the turmeric, cumin and chili powder; stir quickly.
- Add potatoes, salt and water; simmer until nearly done. Add the garam masala and lemon juice. Cook for a further few minutes; slightly thicken with corn flour if necessary.
- Garnish with the mint, serve either with other curries, rice, or just with rice and Dahl.
Nutrition Facts : Calories 283.2, Fat 7.8, SaturatedFat 1.2, Sodium 606.9, Carbohydrate 49.8, Fiber 7.1, Sugar 4.6, Protein 6.1
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
MASSAMAN POTATO CURRY
Don't be daunted by the list of ingredients, this is surprisingly simple. If you have any paste left over it can be stored in a screw top jar for up to 3 weeks
Provided by PinkCherryBlossom
Categories Curries
Time 33m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- First make the paste. Crack the cardamom pods and remove the seeds. Dry fry the seeds with the cumin, cloves and coriander for 2 minutes Place these in a processor and grind, add all the other paste ingredients and process until they come together as a paste.
- Heat the coconut milk in a large pan and add 2 tbsp of the paste. Mix and heat until simmering.
- Turn down heat and add spuds to cook for 6 minutes.
- Add peanuts, onion, water sugar and salt, stir well until all ingredients are mixed and dissolved.
- Simmer until the potatoes are tender.
- Serve with rice or naan bread.
Nutrition Facts : Calories 653.9, Fat 47.4, SaturatedFat 36.9, Sodium 1311.3, Carbohydrate 57, Fiber 5.5, Sugar 24.8, Protein 11.1
More about "unforgettable potato curry food"
POTATO CURRY RECIPE | ALOO CURRY - SWASTHI'S RECIPES
From indianhealthyrecipes.com
Ratings 213Calories 119 per servingCategory Main
- Wash and fine chop onions. Chop or puree tomatoes. Peel and cube potatoes to ¾ inch pieces. Keep them immersed in a bowl of water until used.
- To make this potato curry in Instant pot, dice the potatoes to 1 inch pieces so they don’t turn mushy when cooked under pressure.
POTATO CURRY WITHOUT ONION AND GARLIC|ALOO CURRY
From shellyfoodspot.com
EASY POTATO CURRY RECIPE (VEGAN) - ELAVEGAN
From elavegan.com
EASY CURRIED POTATOES (VEGAN IRISH BOMBAY POTATOES)
From hurrythefoodup.com
POTATO CURRY | ALOO CURRY (ONE POT) » DASSANA'S VEG …
From vegrecipesofindia.com
THE BEST CURRIED POTATOES RECIPE (JUST 5 INGREDIENTS!)
From goodcheapeats.com
POTATO CURRY {EASY ONE POT RECIPE} – WELLPLATED.COM
From wellplated.com
EASY POTATO CURRY (ALOO CURRY) - FUSS FREE FLAVOURS
From fussfreeflavours.com
UNFORGETTABLE POTATO CURRY RECIPE - FOOD.COM - PINTEREST
From pinterest.com
POTATO CURRY RECIPES | BBC GOOD FOOD
10 VEGETARIAN POTATO CURRY RECIPES - DELISHABLY
From delishably.com
EASY POTATO CURRY — HOW TO MAKE POTATO CURRY AT HOME - DELISH
From delish.com
INDIAN CURRIED POTATOES (V + GF RECIPE)
From easycookingwithmolly.com
10 BEST POTATO CURRY WITHOUT ONIONS RECIPES | YUMMLY
From yummly.com
HERBY ROTIS AND MUNG BEAN CURRY: YOTAM OTTOLENGHI’S INDIAN …
From theguardian.com
5 INGREDIENT INDIAN POTATO CURRY - SCRAMBLED CHEFS
From scrambledchefs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love