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Wednesday, March 23, 2016

Spicy Potato Curry

It was one of those days.  I had no meat thawed for dinner and no real plan on what to cook. Luckily, I had some potatoes that needed to be cook soon anyways, so this is what I threw together.  It was delicious! I had  leftovers twice the next day (lunch and dinner). It is spicy so if you don’t enjoy the heat, either reduce the cayenne or leave it out altogether.

6 medium potatoes, cubed
Vegetable oil
1 onion, diced
3 cloves garlic, minced
2 teaspoons cumin
1 ½ teaspoons cayenne pepper (less if you don’t like spicy)
4 teaspoons curry powder
4 teaspoons garam masala
2 teapsoons salt
¾ cup cauliflower, cut in bite sized pieces
14.5 oz can diced tomatoes
15 oz can garbanzo beans, drained
½ cup frozen peas
14 oz can coconut milk

Bring large pot of salted water to boil then add potatoes.  Simmer until tender (15-20 minutes). Drain thoroughly.

Over medium heat, place oil in a large pot.  Add onions and garlic and saute until onion is transuclent. Add seasonings and stir and cook for about 2 minutes. Add cauliflower and cook 2-3 minutes. Add tomatoes, garbanzo beans, peas, potatoes and coconut milk.  Bring to a simmer and allow to cook 10 minutes.

Great over basmati rice or with some delicious naan or both!

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