Lauries Potato Curry Recipes

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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

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

LAURIE'S POTATO CURRY



Laurie's Potato Curry image

A friend Laurie made this for me and it's been a favorite ever since. It is incredibly easy and the cooking odor makes the house smell great. I think it is much better with chicken but the beef option is not bad either. You can play with the amount of the curry paste, depending on how hot you want it. The sour cream helps cool it down a bit. Enjoy!

Provided by Kimke

Categories     Curries

Time 5h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 -3 onions, sliced longway
2 -3 tablespoons thai curry paste (beef-red, chicken-green)
3 medium potatoes, cut into 1 inch cubes
2 tablespoons fish sauce
1 (14 ounce) can coconut milk
1 lb chicken (round steak) or 1 lb cubed beef (round steak)
3 tablespoons brown sugar

Steps:

  • Saute onions in oil until soft.
  • Add curry paste.
  • Peel and cut potatoes.
  • Put onions and potatoes in crock pot with fish sauce, coconut milk and meat.
  • Add brown sugar, stir and cook on low for 5 hours.
  • Serve over rice with a dollop of sour cream.

Nutrition Facts : Calories 424.7, Fat 25.9, SaturatedFat 15.9, Cholesterol 56.7, Sodium 543.5, Carbohydrate 32.1, Fiber 3.7, Sugar 9.4, Protein 18.5

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