Potato Curry
Servings: 4 people
- 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
Serves well with
- 4 weges lemon
- 4 dollops Greek-style yogurt or non-dairy yogurt
- 1⅓ cup basmati rice or naan
- 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) coconut milk, 2 cups vegetable broth, and 1½ pounds 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.
Nutrition information is for one main serving of potato curry out of 4 servings without rice or naan.
STORAGE & MAKE AHEAD
Make Ahead: potato curry is an excellent recipe to make ahead because it keeps well for days, and its flavors intensify as the ingredients have time to meld together.
Refrigerator: let the curry cool down at room temperature, then transfer it into an airtight container and store it in the fridge for up to 4 days.
Freezer: Let it cool down completely, then transfer it to a freezer-friendly container and freeze it for up to 3 months.
Thaw & Reheat: defrost slowly in the refrigerator over several hours or in the microwave with a thawing function. Reheat in the microwave for 4 minutes or in a saucepan with a splash of water.
ALSO ON THIS PAGE
