This Potato Curry makes an unfathomable supper. It is a one-pot supper that requires least fixings and conveys most extreme flavor! I serve it with heavenly cucumber-yogurt sauce, which supplements potatoes so well!
Did I notice that these are anything but difficult to cook? I realize I didn't, yet it is something I need to stress — VERY EASY. Simply dice a few onions and garlic, solid shape the potatoes, sauté every last bit of it with flavors for a couple of moments, and afterward pour the coconut milk on top and you are basically done. Your supper will be prepared in about 30 minutes. We should discuss the fundamental fixings.
It is ideal to utilize red-cleaned potatoes (Red Bliss) right now because of their waxy surface, they hold shape truly well. These potatoes are anything but difficult to discover, since they are exceptionally normal, and sold in practically all markets and stores. New potatoes of any sort would work truly well, since they are additionally waxy. You can utilize Yukon Gold, as well.
In the event that you are not a major devotee of coconut milk, don't hesitate to substitute it with Half and Half (a mix of a balance of entire milk and cream). No issue there. I attempted the two variants and both are phenomenal. When utilizing coconut milk, ensure you are utilizing full fat, canned coconut milk, and not the coconut milk sold in containers, as a without dairy milk elective.
- Curried potatoes
- 1 small onion
- 3 garlic cloves minced
- 2 tbsps olive oil
- 1 tbsp curry powder
- 1/2 tbsp paprika
- 1 tsp turmeric powder
- 6 medium potatoes (I prefer red potatoes)
- 1 14 oz can coconut milk
- 1/2 tsp. salt or to taste
- fresh cilantro to garnish
- Cucumber sauce (optional)
- 1 cup plain low-fat yogurt
- 1 medium cucumber peeled and diced
- 1 tbsp olive oil
- 3 tbsps chopped cilantro
- 1/2 tsp coriander powder
- salt to taste
Instructions
- Potato Curry
- Dice the onion and set aside. Peel the potatoes and cut them into medium-sized cubes.
- In a large skillet, heat up the olive oil over medium heat. Add the diced onions and sauté for 3-4 minutes.
- Add the garlic and all of the spices, and cook for about 1 minute.
- Add the coconut milk, stir well, and add the potatoes. Reduce the heat to low and cover with a lid. Then, let the potatoes simmer for about 30-35 minutes (depending on the size of the potato cubes), checking and stirring them every once in a while.
- At the end of cooking, the potatoes should be tender and the sauce nice and creamy. Taste it to see if you like the amount of salt and spice. If you feel that there is too much sauce, keep cooking the potatoes for a little longer without the lid. If, however, you feel that there is not enough sauce, add a little water.
- Serve with A LOT of fresh cilantro; it complements the flavors so well!
- Cucumber sauce (optional)
- Mix all the ingredients together. Add the sauce on top of curried potatoes.
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