The potato curry is a vegan recipe with oriental flavors and easy to make. In our culture, we call curry a mixture of spices with a powdery consistency that we buy at the supermarket; but in India, the term curry refers to a dish stewed. This recipe indeed involves stewing the potatoes with spices which, at the end of cooking, will be very creamy and perfect to serve with basmati rice or chapati (a common Indian bread). This dish will release an irresistible aroma throughout your kitchen!
For more recipes, see the collection Potato Recipes
Also try:
Chickpea Curry
10 Autumn Side Dishes to Make in a Pan
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Stove
Ingredients
- 10.5 oz potatoes (peeled)
- 1 clove garlic
- 1 tsp ground cumin
- 1 tbsp curry powder
- 1 tbsp ground ginger
- 1 chili pepper
- 1 bunch cilantro (or parsley)
- to taste sunflower oil (alternatively extra virgin olive oil)
- to taste salt
Steps
To make the potato curry, peel the potatoes and cut them into cubes or pieces.
In a pan, pour a little oil, the minced garlic, and the chopped chili pepper. Cook over low heat.
Add the diced potatoes and cook for a couple of minutes. Then add the spices and stir.
Cover the potatoes with water and cook with a lid for 20 minutes, stirring occasionally. If it dries too much, add water as needed.
The potatoes should be soft, and a creamy sauce should form. Adjust the salt at the end of cooking.
Serve the potato curry with chopped cilantro, or alternatively, chopped parsley. Enjoy your meal!
If you make one of my recipes, share it using the hashtag #ricettedilibellula.
