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
POTATO CURRY WITH LIME & CUCUMBER RAITA
This colourful Indian dish with a refreshing yoghurt sauce is great for vegetarians, or try serving to meat eaters with lightly spiced lamb
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat the oil in a large pan and fry the mustard seeds, chillies and curry leaves until the seeds start to pop. Add the onions and fry until softened and starting to brown. stir in the spices, add the tomatoes and fry for 5 mins. Add the potatoes and stir to coat. Pour in the coconut milk with 200ml water. Bring to the boil and simmer for 20-25 mins, stirring occasionally, until the potatoes are just tender.
- To make the raita, mix all the ingredients together with some seasoning.
- If the curry looks a little too saucy, scoop out the potatoes with a slotted spoon into another dish, then boil the sauce until reduced a little. stir the potatoes back in to heat through, and season well (this curry needs a good sprinkling of salt). serve with warmed Indian bread and a dollop of raita.
Nutrition Facts : Calories 383 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.35 milligram of sodium
THAI LETTUCE CUPS WITH RED CURRY POTATOES
This Thai-influenced dish combines savory curry roasted potatoes with crunchy fresh vegetables and a light dressing. Thai red curry paste and fish sauce (nam pla) can be found in the Asian section of supermarkets.
Provided by Potato Goodness
Categories Appetizers and Snacks Wraps and Rolls
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F. Stir oil and curry paste to blend in large bowl. Add potatoes and toss to coat. Spread potatoes out on heavy large rimmed baking sheet. Roast potatoes until golden and tender, about 15 minutes.
- Meanwhile: Stir lime juice, sugar and fish sauce to blend in small bowl for sauce.
- Arrange lettuce leaves on platter. Top with carrots, cilantro, green onions and mint, dividing evenly. Spoon potatoes into cups. Serve, passing sauce separately.
Nutrition Facts : Calories 144.3 calories, Carbohydrate 30.4 g, Fat 2.9 g, Fiber 1.8 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 401.7 mg, Sugar 19.6 g
MINTY ROASTED POTATOES
Be sure to hide these before you serve them, or somebody will take some! You may use parsley instead of mint, if you like. Adapted from The New Basics Cookbook.
Provided by Sharon123
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350*F.
- Prick the potatoes with a fork and place them on a baking sheet. Bake for 1 1/2 hours.
- Cut the potatoes into quarters and arrange them in a serving bowl. While they are hot, toss them with the oil, coarse salt, pepper, and garlic.
- Gently toss in the mint, or parsley(or both, if you want!). Serve hot or at room temperature. Enjoy!
Nutrition Facts : Calories 388, Fat 13.8, SaturatedFat 2, Sodium 22.2, Carbohydrate 60.9, Fiber 7.8, Sugar 2.7, Protein 7.2
MINTY POT-ROASTED POTATO CURRY
Number Of Ingredients 16
Steps:
- 1. Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Drain, let cool, then peel them.2. In a food processor or a blender, process together the onion, ginger, garlic, fresh mint leaves, and coconut until smooth Add the coriander, paprika and turmeric and process again to make a smooth paste.3. Heat 2 tablespoons oil in a large nonstick wok or saucepan over medium-high heat and add the green chili peppers and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the potatoes and cook, stirring, until golden, 3 to 5 minutes. Transfer to a bowl.4. Add the remaining oil to the pan, then add the onion-mint paste and cook over medium heat, stirring, until golden, 7 to 10 minutes. Mix in the potatoes, salt, and water, cover the pan, and simmer until the sauce is thick and the potatoes are very soft and fragrant, 5 to 7 minutes. Transfer to a serving dish, top with dried mint leaves and garam masala and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MINTY ROASTED POTATO
Steps:
- 1. Preheat oven to 350°F.
- 2. Scrub the potatoes and prick each 3 or 4 times with a fork. Place in a single layer on a shallow roasting pan and bake for 2 hours. Cut each potato in half.
- 3. Toss potatoes with remaining ingredients in a large bowl. Let rest for 30 minutes before serving.
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