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
CURRIED CUMIN POTATOES
A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.
Provided by DRAGONSBANE
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 21.4 g, Fat 4 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 450.6 mg, Sugar 1 g
CURRIED POTATOES AND CHICKPEAS
Provided by Food Network
Number Of Ingredients 11
Steps:
- 1. Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
- 2. Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
- 3. Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
- 4. Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.
CHICKEN CURRY WITH POTATOES
Provided by Tia Mowry
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the marinade: In a resealable plastic bag, mix together the cream, lime juice, cardamom, cumin, turmeric, black pepper and salt. Add the chicken and toss to coat. Marinate in the refrigerator for a minimum of 2 hours and up to 4 hours.
- For the curry: Heat the oil in a large skillet over medium heat. Add the onions, jalapenos and garlic and cook until soft, 8 to 10 minutes. Add the cumin, ginger and salt and cook until fragrant, 1 minute. Add the potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine. Raise the heat to high and bring the mixture to a boil, then lower the heat and simmer for 5 minutes. Add the chicken and all of the marinade. Cook, covered, until the potatoes are easily pierced, 20 to 25 minutes.
- Stir in the coconut milk and cook until the sauce has thickened slightly, another 10 minutes. Sprinkle with cilantro. Taste for salt and pepper and add more as needed.
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
CURRIED POTATOES AND CHICKPEAS
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
- Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
- Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
- Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.
CURRIED POTATOES
Make and share this Curried Potatoes recipe from Food.com.
Provided by Dienia B.
Categories Mashed Potatoes
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- heat oil
- add mustard seeds and onions
- fry until seeds pop
- add garlic and spices and ginger.
- mash the potatoes into oil and spices may need to add water to keep from sticking
- lastly add lemon juice.
Nutrition Facts : Calories 239.9, Fat 4, SaturatedFat 0.6, Sodium 599.2, Carbohydrate 47.2, Fiber 6.3, Sugar 4.3, Protein 5.9
CURRIED SWEET POTATO PUREE
Almond milk makes this dairy-free. The heat from the ginger and curry counter the sweetness of the potatoes, and the lime adds a bright kick at the end.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Wrap each sweet potato in foil, put on a baking sheet and bake until soft, 1 hour. Let cool slightly.
- Combine the almond milk, curry powder and ginger in a small saucepan. Bring to a boil, reduce the heat and simmer until the mixture is reduced by a third, about 5 minutes. Discard the ginger.
- Pour any sugary juices from the sweet potato foil wrappers into a food processor. Peel the sweet potatoes and add the flesh to the food processor. Add the almond milk mixture and 1/2 teaspoon salt and puree until smooth.
- Transfer to a serving bowl and squeeze the lime over the finished puree. Garnish with almonds and cilantro if desired and serve warm.
Nutrition Facts : Calories 178 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 372 milligrams, Carbohydrate 41 grams, Fiber 6 grams, Protein 3 grams, Sugar 8 grams
CURRY MASHED POTATOES
Basic mashed potato recipe with a rich curry flavor.
Provided by Chef Mo
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Place potatoes into a pot and cover with salted water. Bring to a boil at medium-high heat and cook until tender, about 10 minutes.
- Remove potatoes from heat and drain. Place potatoes back in the hot pot. Add milk, butter, curry powder, salt, turmeric, garlic powder, onion powder, coriander, and cayenne pepper.
- Using a potato masher, mash potatoes until smooth and seasoning is evenly distributed.
Nutrition Facts : Calories 229.6 calories, Carbohydrate 37.3 g, Cholesterol 18.9 mg, Fat 7 g, Fiber 4.8 g, Protein 5.7 g, SaturatedFat 4.3 g, Sodium 613.4 mg, Sugar 3.9 g
CURRIED POTATO PASTIES
These are delicious warm with salad and chutney or cold, in packed lunches. They can be baked straight from frozen, too
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Heat a large pan of water, add the potatoes, then cook for 8 mins until just soft. Add the peas 1 min before the end of cooking time. Drain, then set aside.
- Meanwhile, heat the oil in a frying pan. Fry the onion until soft and slightly coloured. Add the curry paste and mustard seeds, then fry for a few mins more until the mixture smells fragrant. Carefully stir in the potatoes and peas, trying not to mash them. Add the lemon juice and coriander, then leave to cool.
- Heat oven to 200C/fan 180C/gas 6. Unroll the pastry rectangle, place on a floured surface with the long side towards you and roll it out a little more to make it into a square shape. Cut into 4 squares, then cut each one in half so you have 8 long rectangles. Place 4 of them onto a baking sheet, brush the edges with beaten egg and place a quarter of the filling down the centre of each. Top with the remaining pastry, then pinch the edges together to make a sealed parcel. Brush with more egg, then bake for 20 mins until puffed and golden. If cooking from frozen, bake for 30 mins. Serve with fresh green salad and a spoonful of chutney.
Nutrition Facts : Calories 480 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 4 grams sugar, Protein 11 grams protein, Sodium 0.86 milligram of sodium
CURRIED CHICKEN AND POTATOES
This is a hearty meal of chicken and potatoes simmered with Indian spices, tomatoes, Swiss Chard, and yogurt. Adjust the spices to taste. Serve it over basmati rice.
Provided by JESSIFIVE
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt, and garlic. When seeds start to pop, stir in chicken and potatoes. Cook for 15 minutes, or until chicken is nearly done.
- Stir in tomatoes, chard, and yogurt. Cover, and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 26.1 g, Cholesterol 35.5 mg, Fat 13.8 g, Fiber 3.5 g, Protein 15.1 g, SaturatedFat 3.1 g, Sodium 427.9 mg, Sugar 6 g
CURRIED POTATOES AND ONIONS
Categories Potato Tomato Side Sauté Vegetarian Spice Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oil in large skillet over medium heat 1 minute. Add cumin, coriander, mustard seeds and turmeric to skillet; cook until seeds are fragrant and darken slightly, about 2 minutes. Add onions and jalapeño and sauté until onions soften, about 5 minutes. Add potatoes; stir until well coated with spice mixture. Cover and cook until potatoes are almost tender, stirring occasionally, about 10 minutes. Add chopped tomatoes; cover and cook until potatoes are tender, about 7 minutes longer. Season to taste with salt and pepper and serve.
CURRIED CAULIFLOWER AND POTATOES
This is a simple vegetarian curry dish that you can make as spicy or as mild as you like. Please feel free to experiment with the spices, or try different types curry powders to suit your taste.
Provided by Kozmic Blues
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Peel potatoes and cut into cubes, about 1 inch.
- Place potatoes in bowl of water until ready to use.
- Place mustard seeds in a saucepan over medium heat, and cook until they begin to pop (1-2 minutes) Add the oil, onion, garlic and ginger and cook until onions begin to soften.
- Next add the spices cook until their fragrance intensifies.
- Keep stirring.
- Drain potatoes and add to pan along with the cauliflower florets.
- Stir well to coat everything with the spices.
- Add the cup of water and cook covered until the potatoes are just about tender, about 15 minutes.
- Season with salt and pepper.
- Next add the peas and cook uncovered until tender, and until most of the liquid is absorbed.
- (3-5 more minutes) Add chopped cilantro and serve.
Nutrition Facts : Calories 164.8, Fat 5.4, SaturatedFat 0.5, Sodium 35.7, Carbohydrate 26.1, Fiber 4.5, Sugar 4.4, Protein 4.7
CURRIED CHICKPEAS & POTATOES
Make and share this Curried Chickpeas & Potatoes recipe from Food.com.
Provided by Dancer
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat oil.
- Add garlic and both types of onions; saute until vegetables are soft.
- Stir in curry powder and saut for 30 seconds.
- Add remaining ingredients, cover and simmer for about 40 minutes, or until potatoes are tender.
Nutrition Facts : Calories 357.8, Fat 5.6, SaturatedFat 0.5, Sodium 663.6, Carbohydrate 68.3, Fiber 11.7, Sugar 6.3, Protein 11.7
UGANDAN CURRIED POTATOES
This is a great recipe for a potatoe side dish from Uganda, It is simple to make, fast & very tasty! Posted for ZWT 4.
Provided by Um Safia
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil and saute the onions. When they begin to turn golden, add the garlic and cook for 30 seconds.
- Add all of the ground spices gradually and stir fry for about 1 minute
- Now add the tomato puree, lemon juice, parsley and salt to taste.
- Cut the parboiled potatoes into 1/2" pieces & add to the rest of the ingredients. Stir well to distribute the sauce and add 3/4 cup of water.
- Cook uncovered for about 10 minutes or until the potatoes are tender and the sauce has reduced. (You should add a little extra water if the potatoes look a little dry whilst cooking).
Nutrition Facts : Calories 271.3, Fat 7.1, SaturatedFat 1, Sodium 26.8, Carbohydrate 48.1, Fiber 6.3, Sugar 3.4, Protein 5.5
CREAMY CURRIED POTATOES
Curried potatoes are yummy...but creamy ones are way better. :) My recipe is easy, fast, and delicious. Replace your usual side of potatoes with this one for something different. If you do not want them quite so rich, you can substitute heavy cream with half and half.
Provided by carbsrfromhvn
Categories Low Protein
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel your potatoes and cut each into 6 pieces.
- Boil potatoes until almost done. Drain and reserve.
- Finely dice onion.
- In a medium pan saute onion in butter until translucent. Add curry powder and heat for 1 minute.
- Add par-boiled potatoes to onion, butter, and curry mixture. Toss to coat. Top pan with lid and cook potatoes, on low, until done.
- When potatoes are finished add cream and heat until slightly thickened. Salt and pepper to taste.
Nutrition Facts : Calories 263.3, Fat 13.4, SaturatedFat 8.3, Cholesterol 42.4, Sodium 59.9, Carbohydrate 33.1, Fiber 4.4, Sugar 1.8, Protein 4.3
ROASTED CURRIED SWEET POTATOES
Yield Serves 2
Number Of Ingredients 3
Steps:
- Preheat oven to 450°F.
- In a small saucepan melt butter and stir in curry powder and salt and pepper to taste. In a small baking pan toss potatoes with butter mixture and roast in oven, shaking pan occasionally, until golden and tender, 15 to 20 minutes.
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