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
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
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.
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.
BEEF CURRY WITH POTATOES
Make and share this Beef Curry With Potatoes recipe from Food.com.
Provided by Satyne
Categories Indian
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heal the oil in a large pan and add the onions, frying until lightly coloured.
- Add the garlic, chilli powder, cumin, coriander and ginger and cook gently for 5 minutes, stirring occasionally; if the mixture becomes dry, add 2 tablespoons of water.
- Add the beef and cook, stirring, until browned all over. Add the tomato puree, salt to taste and just enough water to cover the meat; stir very well.
- Bring to the boil, cover and simmer for about 1 hour or until the meat is almost tender. Add the potatoes and whole chillies and simmer until the potatoes are cooked.
CURRY POTATO GRATIN
Wanted to make the perfect Potato Gratin better. I think the touch of curry really does it. -Teddy Devico, Warren, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a food processor fitted with the slicing blade, slice potatoes; set aside., In a Dutch oven, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add the cream, bay leaves, curry powder, salt, pepper, nutmeg and potatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are almost tender. Discard bay leaves; stir in 3/4 cup cheese and thyme., Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 400° for 25-30 minutes or until golden brown and potatoes are tender. Let stand for 10 minutes before serving.
Nutrition Facts :
CHICKPEA AND POTATO CURRY RECIPE BY TASTY
Here's what you need: canola oil, medium white onion, garlic, curry powder, vegetable broth, potato, fresh scallion, fresh parsley, pepper, chickpeas, ghee
Provided by Pierce Abernathy
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Sauté until soft, about 2-3 minutes.
- Add the curry powder mixture to the pot.
- Add half of the vegetable broth and potatoes, and stir to combine.
- Add the scallions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
- Add the chickpeas and remaining vegetable broth, and mix.
- Add the ghee and flour mixture to the pot and stir to incorporate.
- Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 660 calories, Carbohydrate 84 grams, Fat 30 grams, Fiber 11 grams, Protein 11 grams, Sugar 11 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
CURRY ROASTED POTATOES
These savory potatoes are perfect for cooks who want to experiment with a few new spices and flavors. -Bryan Kennedy, Kaneohe, Hawaii
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings (1 cup sauce).
Number Of Ingredients 11
Steps:
- Remove seeds from cardamom pods. In a dry small skillet over medium heat, toast the cloves and the fennel, cumin, coriander, mustard and cardamom seeds until aromatic, about 1-2 minutes. Cool., Transfer to a spice grinder or a mortar and pestle (in batches if necessary); grind until mixture becomes a powder. Stir in the turmeric, salt and cayenne., In a large bowl, combine oil and spice mixture. Add potatoes; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 425° for 16-20 minutes or until golden brown, turning once., Meanwhile, combine yogurt and mint in a small bowl. Serve with potatoes.
Nutrition Facts : Calories 138 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 233mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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.
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EASY POTATO CURRY - SIMPLY DELICIOUS
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4.2/5 (23)Total Time 25 hrs 5 minsCategory DinnerCalories 265 per serving
- 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.
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4.7/5 (10)Total Time 40 minsCategory Side DishCalories 168 per serving
- In a large nonstick skillet, heat the oil until shimmering. Add the potatoes and toss to coat. Stir in the curry powder and season the potatoes to taste with salt and pepper.
- Cover the pan with a lid or a sheet of aluminum foil. Stir the potatoes occasionally while they steam. Cook until the potatoes are tender, about 30 minutes, possibly longer.
- Remove the lid and continue cooking, stirring occasionally until potatoes develop a crisp crust on the outside.
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