Thursday, June 28, 2012

Potato Curry

The other day I was very hungry and realised that instead of buying real food during my weekly grocery shop I had primarily bought baking food. My options were limited and I needed a recipe that would make me a proper, yummy meal. I knew that I had potatoes on hand, and leftover coconut cream  in the fridge that needed to be used, so I looked up a recipe for potato curry and found a basic one on the taste.com.au website. And you know what? It was really good! It was also completely mild, it had no heat to it at all, which for me is a good thing, but perhaps others might like to add some chilli powder or something. I had the leftovers cold the next day and if anything, they were even better. The sauce had thickened and become creamier, plus it had soaked right into the rice. So here is a yummy, filling, vegetarian meal that is easy and quick to make - perfect for the middle of the week.


Potato Curry

From taste.com.au

4 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, crushed
1 tablespoon fresh ginger, grated
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon garam masala
6 large potatoes, chopped
3 large carrots, chopped
1 can coconut milk
1 can diced tomatoes
1/3 cup sultanas
Salt to taste

Heat the oil in a large saucepan or deep frying pan. Gently fry the onion and garlic with the spices until the onion is soft.

Add the potatoes and stir about until they are covered in the spices, then add the carrots, coconut milk and tomatoes. Let the curry simmer for about 20 minutes or so, until the potato is done, then add the sultanas and season with salt.

If you have the patience, remove the curry from the heat and let it sit for 10 minutes or so, to let the sauce thicken. Or, if you are very hungry, settle for a slightly watery sauce and serve immediately over rice.

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