Potato And Plantain 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:

• Put first five ingredient in food processor and puree.
• Heat oil medium in saucepan and add next four ingredients cook on medium 3-5 minutes.
• Add puree to pan; cook 5 - 7 minutes.
• Add water, potatoes, and plantain. Boil, then reduce heat to simmer for 30 minutes.
• When potato and plantain are soft, scoop some out and mash in a separate bowl.
• Mix the mashed back into the pot to thicken the sauce.
• Simmer for 5 more minutes, then serve.

Steps:

• Heat a medium pot, large saucepan or Dutch oven over medium. Pour in the neutral oil, add the sliced shallots and cook, stirring frequently, until shallots are caramelized and golden brown, about 5 minutes. Remove shallots from the oil and allow to drain on paper towels or a cooling rack. Season with salt and set aside.
• Drain all but 2 tablespoons of the cooking oil out of the pot. (Reserve extra oil for another use.) Over medium-low heat, add the garlic, ginger and turmeric to the pot and sauté until softened and fragrant, about 2 minutes. Add the tomato paste and cook, stirring constantly, for an additional 2 minutes or until it begins to stick to the bottom of the pot.
• Drop in the chile and add the whole peeled tomatoes with their juices, crushing the whole tomatoes with your hands as they go in. Stir to combine ingredients and dissolve the tomato paste, then add 3 cups water and bring to a boil over high heat.
• Once boiling, season with salt, reduce heat to medium, add the yams and simmer until the yams are just beginning to soften, about 10 minutes. Add the plantains and cook until both are tender but hold their shape, and the liquid is slightly reduced and thickened, 15 to 18 minutes.
• Stir in the coconut milk and red palm oil, if using, season with more salt and let simmer for another 10 minutes. Add the greens and cook until tender, 2 to 3 minutes.
• To serve, remove and discard the cooked chile. Ladle the curry into bowls, top with the caramelized shallots, a scattering of basil and cilantro, and several squeezes of lime juice.

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.