Creamy Curried Potatoes Recipes

POTATO CURRY

Potato Curry image

This is a great creamy curry recipe. It is very mild, and unlike typical curries. A crowd pleaser!

Provided by Jen Schaffer

Categories World Cuisine Recipes Asian Indian

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

3 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon mustard seed
½ teaspoon ground cayenne pepper
6 medium potatoes, peeled and diced
2 cups water
1 cup yogurt
⅔ cup frozen green peas

Steps:

Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.
Mix the yogurt and peas into the saucepan. Continue cooking until heated through.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 64.7 g, Cholesterol 28.3 mg, Fat 11.3 g, Fiber 8.6 g, Protein 11.3 g, SaturatedFat 6.7 g, Sodium 676.7 mg, Sugar 8.2 g

EASY-PEASY POTATO CURRY RECIPE BY TASTY

Easy-Peasy Potato Curry Recipe by Tasty image

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

Ingredients

2 tablespoons vegetable oil
1 medium yellow onion, diced
4 cloves garlic, minced
4 teaspoons curry powder
1 ½ teaspoons paprika
1 teaspoon cayenne
2 teaspoons cumin powder
½ teaspoon allspice
2 teaspoons fresh ginger, minced
½ teaspoon black pepper
2 lb potato, peeled and cubed
15 oz chickpeas, 1 can, drained
1 cup vegetable broth
1 tablespoon lemon juice
14 oz diced tomato, 1 can
14 oz coconut milk, 1 can
rice, cooked, for serving
naan bread, for serving
fresh cilantro, chopped, for garnish

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

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