Best 4 Easy Peasy Potato Curry Recipe By Tasty Recipes
Are you looking for a quick and easy potato curry recipe that packs a flavorful punch? Look no further! This easy peasy potato curry recipe by Tasty is the perfect weeknight meal that will satisfy your taste buds without breaking a sweat. With just a handful of ingredients and a few simple steps, you can whip up this delicious and comforting dish that's sure to become a family favorite.
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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
UNBELIEVABLY EASY POTATO PEA CURRY
I'm doing more quickie meals in an electric wok--even better if I don't have to 'set aside' and other such stall tactics. I made this on a whim and ate it all. Use any amount or type of curry powder/paste you like. Add other stuff and play to your cravings.
Provided by SpicyDoc
Categories Curries
Time 11m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Heat a little oil in the wok. Saute onions until soft then add the meat and cook through. Keep on going until the onions are as soft as you like them.
- Add the peas, potatoes, and water and get bubbling.
- Stir in the curry and simmer for 5 minutes. Add more liquid if you want it runnier.
- Add hot sauce to taste. I used lots of Carribean yellow stuff.
- Eat, using a bowl/plate, or straight out of the wok (less dishes).
Nutrition Facts : Calories 489.4, Fat 20.9, SaturatedFat 4.6, Cholesterol 72.6, Sodium 792.4, Carbohydrate 44.5, Fiber 7.4, Sugar 7.7, Protein 30.6
TASTY, QUICK & EASY POTATO CURRY
The first seven ingredients make the spice mix which is enough for up to 3 curries. How much you use is up to you. A friend's son tried it and said "That was AWESOME", and she was amazed as he does not like curries. It seems kid-friendly, tasty enough to be interesting but tame enough to be easy eating. Feel free to up the spices, if that's your thing, but this is how I did it. This could be varied with the addition of some crumbled crispy bacon. We enjoyed this as a side to chicken sausages.
Provided by RubberDucky AU
Categories Curries
Time 40m
Yield 6 side serves, 6 serving(s)
Number Of Ingredients 11
Steps:
- Grind the first 5 ingredients with mortar and pestle or elec spice grinder. Add the chilli powder and turmeric. This is your basic spice mix - it makes about 9 teaspoons. I decided to use 3 teas, with my 5 potatoes. You decide how much you need. 5 potatoes diced nicely covered the bottom of my rectangular elec frypan.
- Heat the oil in a frypan. Cook "your" spices in the oil for a minute, then add the potatoes. Toss gently in the spices to cover. Fry gently for a minute or two, then add a cup of water. Stir gently.
- Continue to cook over medium heat. Stir. Add lid. Keep an eye on it. The curry sauce will begin to thicken; add another cup of water when it seems to be getting too thick. Continue to cook with lid on, stirring from time to time.
- Add another (3rd) cup of water. How much water will vary depending on how moist you want the curry. Salt to taste, and test the potatoes for firmness til they are how you like them. Enjoy.
Nutrition Facts : Calories 228.3, Fat 9.7, SaturatedFat 1.4, Sodium 212.9, Carbohydrate 32.8, Fiber 4.7, Sugar 1.5, Protein 4.1
CHICKPEA AND POTATO CURRY RECIPE BY TASTY
Here's what you need: canola oil, medium white onion, garlic, curry powder, vegetable broth, potato, fresh scallion, fresh parsley, pepper, chickpeas, ghee
Provided by Pierce Abernathy
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Sauté until soft, about 2-3 minutes.
- Add the curry powder mixture to the pot.
- Add half of the vegetable broth and potatoes, and stir to combine.
- Add the scallions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
- Add the chickpeas and remaining vegetable broth, and mix.
- Add the ghee and flour mixture to the pot and stir to incorporate.
- Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 660 calories, Carbohydrate 84 grams, Fat 30 grams, Fiber 11 grams, Protein 11 grams, Sugar 11 grams
Tips:
- Use a variety of potatoes: You can use any type of potato for this curry, but a combination of waxy and starchy potatoes will give you the best results. Waxy potatoes, like red or yellow potatoes, will hold their shape well in the curry, while starchy potatoes, like Russet potatoes, will break down and thicken the sauce.
- Don't overcrowd the pan: When you're frying the potatoes, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to stick together.
- Use a good quality curry powder: The curry powder is the key ingredient in this dish, so make sure you use a good quality one. Look for a curry powder that is made with a variety of spices, including turmeric, cumin, coriander, and chili powder.
- Adjust the heat to your liking: This curry can be made as mild or as spicy as you like. If you don't like spicy food, you can reduce the amount of chili powder or cayenne pepper. If you like your food spicy, you can add more.
- Serve with rice or naan: This curry is traditionally served with rice or naan. You can also serve it with other Indian flatbreads, such as roti or paratha.
Conclusion:
Potato curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover potatoes. With its combination of spices and creamy coconut milk, this curry is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this potato curry a try.
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