MR CURRYS POTATO CURRY
Make and share this Mr Currys Potato Curry recipe from Food.com.
Provided by SaraFish
Categories Curries
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil and cook onions, stirring, for about 4 minutes.
- Add 1-4 teaspoons MrCurrys.
- com Instant Curry Seasoning Powder (depending on how spicy you want it. I used 3 and it was tasty and pleasantly spicy but not at all uncomfortable).
- Also add garlic& ginger and stir mixture for about 30 seconds.
- Add tomato, salt as needed (I added 1/2 teaspoon) and cook& stir for 5 minutes.
- Add cooked, drained potato pieces and gently stir for another 4 minutes.
- Serve.
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
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
ONE-POT MUSHROOM & POTATO CURRY
Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
- Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.
Nutrition Facts : Calories 212 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.71 milligram of sodium
CAULIFLOWER & POTATO CURRY
Add some spice to your midweek meal with this one-pan vegetarian main course
Provided by Barney Desmazery
Categories Dinner, Main course
Time 55m
Number Of Ingredients 15
Steps:
- Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
- When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.
Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.15 milligram of sodium
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