Curried Potatoes And Onions Recipes

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

CURRIED POTATOES AND ONIONS

Curried Potatoes and Onions image

Categories Potato Tomato Side Sauté Vegetarian Spice Bon Appétit

Yield Serves 6

Number Of Ingredients 9

Ingredients

1/3 cup vegetable oil
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon mustard seeds
1/2 teaspoon ground turmeric
2 medium onions, thinly sliced
2 tablespoons chopped jalapeño chili
1 1/2 pounds white potatoes, peeled, cut into generous 1/2-inch pieces
1 1/4 cups chopped tomatoes

Steps:

Heat oil in large skillet over medium heat 1 minute. Add cumin, coriander, mustard seeds and turmeric to skillet; cook until seeds are fragrant and darken slightly, about 2 minutes. Add onions and jalapeño and sauté until onions soften, about 5 minutes. Add potatoes; stir until well coated with spice mixture. Cover and cook until potatoes are almost tender, stirring occasionally, about 10 minutes. Add chopped tomatoes; cover and cook until potatoes are tender, about 7 minutes longer. Season to taste with salt and pepper and serve.

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