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 IN A HURRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
- Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
- Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.
HURRY CURRY POTATOES #5FIX
5-Ingredient Fix Contest Entry. I love the sharp flavor of curry, especially as it combines with potatoes, so I made up this quick side dish recipe.
Provided by jimmysage
Categories Potato
Time 22m
Yield 2 1/2 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat 2 Tablespoons canola oil in a 10-inch nonstick skillet over medium-high heat.
- Add chopped onion and cook, stirring often, until onion begins to brown, about 5 minutes.
- While onion cooks, stir together curry powder and water in small measuring cup.
- Reduce heat to medium, add curry mixture to skillet and cook, stirring, about 2 minutes.
- Add Simply Potatoes Shredded Hash Browns, stirring to distribute curry and onions through potatoes. Cook for 5 minutes.
- Turn hash browns and cook additional 5 minutes, until browned and heated through.
Nutrition Facts : Calories 75, Fat 7.2, SaturatedFat 0.6, Sodium 2.1, Carbohydrate 2.8, Fiber 0.9, Sugar 0.9, Protein 0.4
SIMPLY POTATO CURRY #5FIX
5-Ingredient Fix Contest Entry. An exotic tasting recipe that couldn't be simpler. Serve this great starter curry with prepared white rice or warmed naan or pita bread for dipping. Yum!
Provided by courtneygaylord
Categories Curries
Time 10m
Yield 7 cups of curry, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the Simply Potatoes and allow them to cook undisturbed for a couple of minutes. Use a metal spatula to give the potatoes a stir and then cook for another 1-2 minutes.
- Meanwhile, stir together the coconut milk and the curry paste. (Use 2 teaspoons of curry paste for a milder dish or 3 for a stronger one.).
- Add the curry-coconut combination to the slightly browned potatoes and stir gently.
- Stir in the frozen peas and simmer for a 3-4 minutes.
- Serve warm with a scoop of prepared white rice or warmed naan.
Nutrition Facts : Calories 85.5, Fat 6.9, SaturatedFat 0.9, Sodium 36.3, Carbohydrate 4.6, Fiber 1.5, Sugar 1.7, Protein 1.8
CURRY ROAST POTATOES
Make and share this Curry Roast Potatoes recipe from Food.com.
Provided by rockytuesday
Categories Potato
Time 1h
Yield 6 1/2 cup servings, 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 86, Fat 2.5, SaturatedFat 2, Sodium 415.4, Carbohydrate 14.9, Fiber 1.9, Sugar 1.2, Protein 1.7
ABSOLUTE BEST POTATOES #5FIX
5-Ingredient Fix Contest Entry. One taste and you will agree that the are absolutely the best potatoes you have ever eaten!! They are absolutely great comfort food!
Provided by lstehling
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- 1. Melt butter, Velveeta, and half & half in a microwave safe bowl.
- 2. Mix potatoes and cheese mixture and pour into a 9 x 13 baking dish.
- 3. Cook at 350 degrees for about 45 minutes.
- 4. Spread with a thin layer of sour cream.
Nutrition Facts : Calories 353.6, Fat 32.8, SaturatedFat 20.9, Cholesterol 100.4, Sodium 727.8, Carbohydrate 7.1, Sugar 3.2, Protein 8.6
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