Lauries Potato Curry Recipes

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!

Steps:

• Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Steps:

• In a bowl, mix beef, salt and turmeric. Heat oil in a pot on medium heat.
• Add onion, garlic and ginger and saute 3 minute
• Add the beef mix and spices and saute 5 minute
• Add the water, cover and simmer until beef tender.
• Add potatoes and simmer another 20 minute.
• Serve over top of rice or as a stew with Nana bread.
• Note: If your curry is a bit on the bitter side, add a pinch of sugar (or more to your liking) when adding the sweet potatoes.

Steps:

• Blend all the ingredients of puree to a smooth paste and keep aside.
• Heat oil in a non stick heavy base skillet and when medium hot put cloves.
• Now add all the spices and wait for 10 seconds.
• Add the puree and saute for 2-3 minutes till the raw smell is gone and oil appears on the sides of the skillet.
• Add 2 cups of water and the potatoes.
• Let it simmer for 15 minutes.
• Serve warm with rice, Indian roti, paratha etc.