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Recipe Spicy Vegetarian Potato Curry

As the weather cools and we head into the wintery months, there’s nothing like little spicy comfort food. Try this vegetarian dish using your homegrown potato!

Ingredients

2 tbs extra virgin olive oil
1 onion, chopped
2 garlic cloves, crushed
1 tbs grated fresh ginger
2 tsp ground coriander
2 tsp ground cumin
1 tsp garam masala
1 tsp turmeric
1/2 tsp chilli powder (or to taste)
1kg desiree potatoes, chopped 1cm thick
400ml can coconut milk
400g can diced tomatoes
1/3 cup (55g) dates, chopped
Steamed rice, fresh coriander and yoghurt, to serve

Method

1. Heat oil in a large saucepan over medium heat. Add onion, garlic, ginger and spices. Cook, stirring, for 2 minutes until aromatic.

2. Add potatoes to spice mixture and stir. Add coconut milk and tomatoes. Bring to boil. Reduce heat to medium-low. Simmer for 20 minutes or until the potatoes are tender.

3. Stir in dates. Serve with rice and a dollop of yoghurt. Sprinkle coriander.

 

Note: As an alternative meat dish, add extra oil to the pan and fry up strips of lamb or chicken and remove before cooking other ingredients. Add the meat back to dish before serving.

Recipe Spicy Vegetarian Potato Curry
As the weather cools and we head into the wintery months, there's nothing like little spicy comfort food. Try this vegetarian dish using your homegrown potato!
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2225 calories
297 g
0 g
111 g
38 g
77 g
1910 g
489 g
54 g
0 g
28 g
Nutrition Facts
Serving Size
1910g
Amount Per Serving
Calories 2225
Calories from Fat 939
% Daily Value *
Total Fat 111g
170%
Saturated Fat 77g
383%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 23g
Cholesterol 0mg
0%
Sodium 489mg
20%
Total Carbohydrates 297g
99%
Dietary Fiber 22g
90%
Sugars 54g
Protein 38g
Vitamin A
22%
Vitamin C
171%
Calcium
38%
Iron
149%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tbs extra virgin olive oil
  2. 1 onion, chopped
  3. 2 garlic cloves, crushed
  4. 1 tbs grated fresh ginger
  5. 2 tsp ground coriander
  6. 2 tsp ground cumin
  7. 1 tsp garam masala
  8. 1 tsp turmeric
  9. 1/2 tsp chilli powder (or to taste)
  10. 1kg desiree potatoes, chopped 1cm thick
  11. 400ml can coconut milk
  12. 400g can diced tomatoes
  13. 1/3 cup (55g) dates, chopped
  14. Steamed rice, fresh coriander and yoghurt, to serve
Instructions
  1. 1. Heat oil in a large saucepan over medium heat. Add onion, garlic, ginger and spices. Cook, stirring, for 2 minutes until aromatic.
  2. 2. Add potatoes to spice mixture and stir. Add coconut milk and tomatoes. Bring to boil. Reduce heat to medium-low. Simmer for 20 minutes or until the potatoes are tender.
  3. 3. Stir in dates. Serve with rice and a dollop of yoghurt. Sprinkle coriander.
Notes
  1. As an alternative meat dish, add extra oil to the pan and fry up strips of lamb or chicken and remove before cooking other ingredients. Add the meat back to dish before serving.
beta
calories
2225
fat
111g
protein
38g
carbs
297g
more
About The Garden Magazine https://www.aboutthegarden.com.au/
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