Spicy Yam Curry Recipes

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SPICY VEGAN POTATO CURRY



Spicy Vegan Potato Curry image

Abundant spices make this better than any restaurant curry I've tasted. :)

Provided by MeganLee

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 6

Number Of Ingredients 14

4 potatoes, peeled and cubed
2 tablespoons vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 ½ teaspoons cayenne pepper
4 teaspoons curry powder
4 teaspoons garam masala
1 (1 inch) piece fresh ginger root, peeled and minced
2 teaspoons salt
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 (15 ounce) can peas, drained
1 (14 ounce) can coconut milk

Steps:

  • Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
  • Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 50.6 g, Fat 20.1 g, Fiber 10.1 g, Protein 10.1 g, SaturatedFat 13.3 g, Sodium 1175.9 mg, Sugar 5.9 g

SWEET POTATO CURRY | HOW TO MAKE SWEET POTATO CURRY



Sweet potato curry | How to make sweet potato curry image

Sweet potato curry is a delicious & healthy side dish you can enjoy with plain rice or roti.

Provided by Swasthi

Categories     Main

Time 30m

Number Of Ingredients 15

2 cups sweet potatoes (cubed )
1 cup onions (chopped finely)
1 cup tomatoes (red ripe , chopped or pureed)
1 green chili (slit )
1 tsp ginger (grated or ginger paste)
1 sprig curry leaves ((optional))
1 to 1 ½ tsp Coriander powder ((optional))
½ to 1 tsp garam masala (or any curry powder as desired)
½ tsp red chili powder
1/8 tsp turmeric
Salt ( as needed)
2 tbsps Oil ( as needed)
¼ tsp mustard ((optional))
½ tsp cumin
1 Pinch hing (or asafoetida (optional))

Steps:

  • If you do not have coriander powder, add 2 tsps. Coriander seeds and then garam masala powder and red chili powder to a dry blender jar and powder together. That helps to make a fine powder.
  • Heat oil in a pan, add cumin, mustard, and allow them to splutter. Add hing, ginger and then the curry leaves. Fry together till you smell the ginger good. Do not burn.
  • Add onions, & green chilies. Fry till they turn golden.
  • Next add tomatoes and sprinkle salt, turmeric. Saute for 2 mins
  • On a low flame cover and cook till the tomatoes turn soft and mushy. The onion tomato mixture should blend well.
  • While the tomatoes cook, you can peel and cube the sweet potatoes, add them to water till we use.
  • Add chili powder, garam masala, coriander powder and red chili powder. Fry for about 1 to 2 minutes without burning.
  • Next add sweet potato cubes, pour the same water we used to keep them. Just use enough water to immerse the sweet potatoes.
  • Cook on a low flame, till they are soft cooked. You can adjust salt and spice at this stage.
  • Keep covered for about 15 minutes for the flavors to absorb well by the sweet potato curry. Garnish with coriander leaves.

Nutrition Facts : Calories 134 kcal, Carbohydrate 30 g, Protein 3 g, Sodium 218 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

SPICY INDIAN CHICKEN CURRY YUMMY



Spicy Indian Chicken Curry Yummy image

This chicken curry recipe is totally diner style. The chicken thighs make it very soft and melt in your mouth! It's so easy to make too. Serve with rice, puri, naan or chappathi.

Provided by JRapuriS

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 4

Number Of Ingredients 12

3 tablespoons vegetable oil
4 boneless, skinless chicken thighs, cut into bite-size pieces
1 large white onion, finely chopped
2 tablespoons ginger garlic paste
2 tablespoons curry powder
½ (2 inch) stick cinnamon stick, broken into pieces
8 pods whole green cardamom pods
4 bay leaves
6 whole cloves
1 tablespoon red pepper flakes, or to taste
15 whole black peppercorns
2 teaspoons coriander seeds

Steps:

  • Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.

Nutrition Facts : Calories 247.7 calories, Carbohydrate 10.8 g, Cholesterol 41.6 mg, Fat 16 g, Fiber 4.4 g, Protein 13.3 g, SaturatedFat 3.1 g, Sodium 300.3 mg, Sugar 1.9 g

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