Who would have thought that I would cook a potato curry!
Sure, mine is a bit personalized, but as a first attempt it was an excellent recipe! A potato curry super delicious, enriched with tofu. Because a protein part was needed in this, which for us was an excellent and filling one-dish meal.
I had never not only cooked, but not even read a recipe for potato curry, I have always had the preconceived notion that a curry of anything was one of those long, tricky, and too difficult recipes.
For me, who don’t really deal much with exotic recipes.
And instead look what I have to discover all of a sudden.
That it is simplicity made into a recipe – but what have I been missing, me who loves simple and quick recipes! – and that it contains many more spices than I thought (yes, I thought it was only curry-based 😂).
Yes, I know, I should have informed myself better before believing what I thought I believed!
Also because I’m not new to these last-minute hot water discoveries. But one day or another I’ll learn, huh, to follow the deductive method instead of chaos!
But the beauty is that in the end, chaos or not, the result is an extraordinarily good potato and tofu curry. 😋
Other ideas with potatoes:
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Vegan
- Seasonality: All Seasons
Ingredients
- 30 oz potatoes
- 5 oz tofu (1 small block)
- 1 small red onion
- 5.3 oz tomato sauce
- 1 oz almonds
- Half teaspoon curry
- Half teaspoon turmeric (powder)
- Half teaspoon ginger (powder)
- Half teaspoon cinnamon (powder)
- Half teaspoon coriander (powder)
- 1 teaspoon fennel seeds
- 1 teaspoon caraway seeds
- 2 cloves
- to taste hot chili pepper
- 1.4 oz extra virgin olive oil
- 13 oz water
Tools
- Bowl
- Pan wok-type, with lid
- Pot for microwave
Preparation
Cut the tofu into pieces and marinate it in the spices (all those listed in the ingredient list) + enough water to cover the tofu (I used 4 oz). Let it marinate for at least half an hour.
Boil the potatoes. I cooked them whole in the microwave for 10 minutes.
If you’re not used to cooking them in the microwave, you can start now! I recommend reading my article dedicated to microwave potato cooking (both in pieces and whole), which is HERE.
Finely chop the onion and let it soften in a non-stick pan with the oil and aromatic herbs (rosemary and marjoram).
Add the tomato sauce and more water (I used about 5 oz) and cook with the lid closed for 10 minutes.
Chop the almonds with a processor and add them to the tomato sauce while cooking.
Pour the tofu pieces with all the spice marinade into the tomato sauce. Cook for a few minutes.
Once the potatoes are cooked (if they’re slightly undercooked, it’s better so they finish cooking in the pan), peel and chop them.
Add the potatoes to the spiced sauce, stir to flavor them and complete the cooking for the necessary few minutes.
If the mix thickens too much, add more water (I used another 3 oz), in any case, adjust the density according to your personal taste.
The success of this recipe is guaranteed, it’s a really delicious dish, with great satisfaction on my part, in fact ours. My family jury this time gave it full marks!! 😃
🔸 Next time I want to try making a more abundant sauce by increasing the tomato sauce. I’m sure no one here would say no to more bread dipping! And speaking of tomato sauce, with the good season when tomatoes will be better, I’ll try the recipe also with good ripe tomatoes.
🔹 The choice to use tofu has multiple reasons (first among all the fact that it had been in the fridge for a while 🤭), but this recipe is also excellent with legumes. I suggested chickpeas, but my son has already booked a version with beans, so I’ll start with those. 😉
🔸 Regarding the spices: I used all the spices I had at home that I knew were suitable for this recipe. I didn’t have all the necessary spices, for example, cardamom and cumin are not something I usually buy, but I had ground coriander (which I never know how to use, and here it turned out to be very suitable) and caraway (which is similar to cumin).
🔹 Oh, remember to add chili pepper, even just a pinch, it does wonders. And then, I wanted to add a clove of garlic but I forgot. But in the end, the whole thing was so well balanced in flavors that I didn’t feel its absence.
In short, spice more or less, I really recommend you try this recipe even if you don’t have all the spices at home. You can use just curry and turmeric, or curry, cloves, and fennel seeds, and you can halve the quantities if it seems too spicy. But I assure you that your potato curry will turn out delicious.
Try it today! 😃
Salt-Free Tips
I don’t have many suggestions to give today regarding the salt-free topic because this recipe is so spiced that it really makes you forget the lack of added salt! And by making it as spicy as you like, you’ll get the perfect salt-free recipe. If you’re just starting out with low-sodium trials, then try adding a clove of minced garlic (don’t add it at the beginning of cooking, but add it at the end with the potatoes). Enjoy your low-sodium meal! 😊
If you are interested in reducing or eliminating salt, always remember to:
▫ Decrease salt gradually, the palate must get used to it slowly and not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granulate and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer methods that do not disperse flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Allow an exception once in a while. It’s good for morale and helps perseverance.
If you don’t want, or can’t, give up salt:
▫ You can still try my recipes, salting according to your habits.
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The other potato recipes from my colleagues Light and Tasty:
Carla: Potato Balls
Daniela: Basket Potatoes
Elena: Duchess Potatoes
Flavia: Jacket Potatoes
Franca: Sweet Potato Cream with Cocoa
Mary: Hasselback Potatoes
Milena: Potato and Sardine Millefeuille
WW Propoints Info:
This recipe is filling and tasty, and now that with the diet I’m in stable maintenance, I allowed myself to eat my portion along with two nice slices of bread (for dipping of course), even though honestly potatoes+bread wouldn’t be the perfect combination, which we all know. But… come on, once in a while a ‘cheat from the perfect combinations’ recipe is okay: whether it’s because today is a mental holiday, or a day when you’ve just come back from an hour of sports or a brisk walk, or a day when the extra weekly points are there saying ‘use me! use me! don’t waste me!’… 😄
In any case, the point calculation of this potato and tofu curry is perfect for a WW meal, and even a slice of bread fits, even if maintenance has not yet been reached. (Then for a complete meal, add a portion of vegetables eh).
Whole recipe: 31 p.
Portion (i.e., whole recipe divided into four portions, the division I made at home): 7.75 p.
For info on WW Propoints: >here< my article where I explain how and why I started this diet, and >here< the diet blog Mangia senza pancia 😊
FAQ (Questions and Answers)
How to make potato curry if you don’t have all the spices?
No problem! You can use your favorite spices and the recipe will still turn out great.
Also, spices can be used in the preferred quantity, if you’re not used to spicy flavors you can comfortably dose a tip of a teaspoon for each spice instead of the half teaspoon indicated in the ingredients.What can be used instead of almonds?
Instead of almonds, you can use sunflower seeds, either whole or chopped with a knife or coarsely crushed in a mortar.
