Spice Up Your Meals: Easy Potato Curry Recipe

This Potato Curry recipe is a delicious and easy-to-make vegetarian dish that’s perfect for any occasion. With a flavorful blend of spices and creamy potatoes, it’s sure to be a crowd-pleaser.

Potato Curry

Potato curry is a delicious and satisfying vegetarian dish that is easy to prepare and perfect for weeknight dinners or special occasions. It’s a great way to explore the rich and diverse flavors of Indian cuisine and is sure to please anyone who loves hearty and spicy food.

Which type of potato is best for curry?

When it comes to choosing the best type of potato for curry, there are a few things to consider. Generally, you want a potato that will hold its shape during cooking and not turn mushy, while also absorbing the flavors of the curry. Here are a few options:

1. Yukon Gold: This variety of potato is known for its creamy texture and buttery flavor, and it holds its shape well during cooking. It’s a good choice for curries that have a lot of sauce, as the potato will soak up the flavors nicely.
2. Red Potatoes: Red potatoes are another good choice for curries, as they have a firm texture and hold their shape well. They have a slightly sweet flavor that pairs well with the spices in curry.
3. Fingerling Potatoes: These small, thin potatoes are a good choice if you want to add some texture to your curry. They have a firm texture and hold their shape well, and their small size means they cook quickly.

Should I cook potatoes before adding to curry?

1. Cooking time: If you are making a curry that has a relatively short cooking time, it’s a good idea to cook the potatoes first. This will ensure that they are fully cooked and tender by the time the curry is finished. Boiling, steaming, or microwaving the potatoes until they are partially cooked before adding them to the curry is a good way to speed up the cooking process.
2. Texture: If you prefer your potatoes to be soft and fully cooked in your curry, it’s a good idea to cook them before adding them to the dish. This will ensure that they are tender and fully cooked throughout.
3. Flavor: Some people prefer to add raw potatoes directly to the curry, as they believe it helps the potatoes absorb more flavor from the spices and sauce. If you prefer your potatoes to have a firmer texture or a more distinct potato flavor, you may want to add them raw.

Best Potato Curry Recipe

Servings: 4 Preparation: 10 minutes Cooking time: 25 minutes Calories: 230 Fat: 10g

Ingredients

• 1 large head cauliflower, cut into florets
• 2 potatoes, peeled and diced
• 1 cup frozen peas
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp. fresh ginger, grated
• 1 can diced tomatoes
• 1 can coconut milk
• 1 tbsp. curry powder
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• Salt and pepper to taste
• 2 tbsp. vegetable oil
• 2 tbsp. fresh cilantro, chopped

Instructions

1. In a large pot, heat vegetable oil over medium heat. Add onion and sauté until soft, about 5 minutes.
2. Add garlic and ginger to the pot and sauté for 1 minute.
3. Add curry powder, cumin, coriander, salt, and pepper to the pot and stir for 1 minute.
4. Add diced potatoes, cauliflower florets, and canned diced tomatoes to the pot. Stir well and bring to a simmer.
5. Cover the pot and simmer for 15-20 minutes until the vegetables are tender.
6. Stir in frozen peas and coconut milk. Simmer for an additional 5 minutes until the peas are cooked through.
7. Garnish the curry with fresh cilantro and serve hot with rice or naan bread

Nutrition:

• Calories: 230
• Protein: 5g
• Fat: 10g
• Carbohydrates: 33g
• Fiber: 4g
• Sugar: 3g
• Sodium: 290mg
• Cholesterol: 0mg

More delicious Recipes:

• Roasted New Potatoes
• Asian Salmon Recipe
• Salmon en Croute Recipe

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Rating: 4.5/5

( 39 voted )

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 230 calories 10 fat

Ingredients

• 1 large head cauliflower, cut into florets
• 2 potatoes, peeled and diced
• 1 cup frozen peas
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp. fresh ginger, grated
• 1 can diced tomatoes
• 1 can coconut milk
• 1 tbsp. curry powder
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• Salt and pepper to taste
• 2 tbsp. vegetable oil
• 2 tbsp. fresh cilantro, chopped

Instructions

1. In a large pot, heat vegetable oil over medium heat. Add onion and sauté until soft, about 5 minutes.
2. Add garlic and ginger to the pot and sauté for 1 minute.
3. Add curry powder, cumin, coriander, salt, and pepper to the pot and stir for 1 minute.
4. Add diced potatoes, cauliflower florets, and canned diced tomatoes to the pot. Stir well and bring to a simmer.
5. Cover the pot and simmer for 15-20 minutes until the vegetables are tender.
6. Stir in frozen peas and coconut milk. Simmer for an additional 5 minutes until the peas are cooked through.
7. Garnish the curry with fresh cilantro and serve hot with rice or naan bread