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!
- 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 14 oz Can Diced Tomatoes I like the petite ones
- 1 14 oz 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.
Serve over white or brown rice with Naan Bread.