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Creamy Potato Curry

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This potato curry (aloo curry) is a creamy, warm, and comforting dish inspired by southwestern Indian cuisine.
Our recipe is easy to make in one pot and excellent for a weeknight dinner or meal prep. Leftovers keep well for days and become even more flavorful the day after.
⭐️ Ingredients
1½ tablespoons olive oil sub coconut oil or avocado oil
1 large onion finely chopped
3 cloves garlic grated
1 inch ginger grated
¼ teaspoon red pepper flakes
1 teaspoon cumin
1 teaspoon turmeric
1 can (15 ounces) (400 grams) coconut milk
2 cups (500 grams) vegetable broth; add more if necessary
1½ pounds (680 grams) potatoes peeled and cut into bite-size pieces
1¾ cups (250 grams) frozen peas
7 ounces (200 grams) kale sub spinach or chard, chopped
1½ teaspoon salt
⅛ teaspoon black pepper
1½ teaspoon garam masala
Instructions
Heat 1½ tablespoons olive oil in a large skillet.
Add 1 large onion (chopped) and gently fry it for 5 minutes.
Add 3 cloves garlic (grated), 1 inch ginger (grated), ¼ teaspoon red pepper flakes, 1 teaspoon cumin, and 1 teaspoon turmeric and fry for one more minute.
Add 1 can (15 ounces) of coconut milk, 2 cups of vegetable broth, and 1½ pounds of potatoes (peeled and chopped into bite-size pieces).
Season with 1½ teaspoon salt, ⅛ teaspoon black pepper, and simmer for 15 minutes. Stir occasionally.
Add 1¾ cups frozen peas and 7 ounces kale (chopped) and finish cooking for 10 more minutes or until the potatoes are fork tender.
Turn the heat off, stir in 1½ teaspoon garam masala and serve with a squeeze of lemon, a dollop of yogurt and a serving or basmati rice or naan.
❤️ Nico & Louise
#curry #potatoes #dinnerideas
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