I am a complete novice when it comes to Indian food. I make a few dishes with curry powder, and I thought adding curry powder to some stuff would be as “exotic” as it got for me – but I was inspired by a book I read and thought a vegetarian potato curry sounded scrumptious (I have never met a potato I didnt like.)
Trying to cut back on portion sizes and calories, having a vegetarian meal once or twice a week is a good habit to pick up. I keep the toaster size Naan Bread from Costco in my freezer so adding some rice and a piece of bread rounds out a great meal. If you want to stretch it – add a can of chickpeas and some frozen peas as well :).
Even more adventurous – I didnt really have a recipe – I sort of smooshed a few different things together. I hope you like this!
Vegetarian Potato Curry – Yum!
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Author: Carrie Hill
Serving Size: 1 Cup
Calories per serving: 212
tasty and easy curry recipe that is actually better on day 2. Easy to extend with beans or more potatoes!
3 Tbsp Canola or Vegetable Oil (something neutral with a high smoke point)
1 Medium Onion, Diced
2 Cloves Garlic, Minced
1 tsp. Fresh Ginger, grated
2 tsp. Ground Cumin
2 tsp. Ground Coriander
2 tsp. Tumeric Powder
3-4 Large Russet Potatoes, peeled, parboiled & cut into 1/2" chunks
1/2 14oz Can Diced Tomatoes (I like the petite ones)
1 14oz Can Light Coconut Milk
1/2 Can Water
1/2 C Kale, chopped
1 Tbsp Cornstarch
3 Tbsp Water
1 tsp Curry Powder
1/2 tsp Garam Masala
Salt & Pepper to Taste
I cut my potatoes into quarters and covered them with cold water- bring to a boil and then shut it off, let sit for 5 minutes in drain. Cut into 1/2" chunks
In a large skillet/pan - heat your oil and sweat the onions. When onions are soft add garlic and ginger - soften for about 5 minutes.
Add in the cumin, coriander, tumreric and chili powder and let heat and marry for about 5 minutes
Add in the potatoes, tomatoes, coconut milk and water - bring to a boil and reduce to a simmer. Cover and simmer for about 15 minutes
Mix the cornstarch, cumin and water in a small bowl - add into your curry mixture in small amounts until the desired thickness is reached - discard any leftovers.
Once the sauce is thickened, add in the kale and cover again - let simmer for about 5 minutes and then stir in the garam masala and taste for salt & pepper.
Carrie Hill is the mother of 2 human children, and 5 fur babies. She has a husband who is a great guy, a good food tester, but a bit of a nut, just like her. She enjoys writing, reading, cooking and baking in her spare time.