Best 2 Easy Peasy Potato Curry Recipe By Tasty Recipes

Indulge in the tantalizing flavors of Easy Peasy Potato Curry, a delectable vegetarian dish that combines the humble potato with a vibrant blend of spices. This flavorful curry is a symphony of textures and tastes, featuring tender potatoes enveloped in a rich, aromatic sauce. The recipe offers a simplified approach to creating this classic dish, ensuring a hassle-free cooking experience. Additionally, the article provides variations for those seeking a vegan or gluten-free version. Embark on a culinary journey with this comprehensive guide, and treat your palate to a delightful Easy Peasy Potato Curry experience.

Here are our top 2 tried and tested recipes!

CHICKPEA AND POTATO CURRY RECIPE BY TASTY

Chickpea And Potato Curry Recipe by Tasty image

Here's what you need: canola oil, medium white onion, garlic, curry powder, vegetable broth, potato, fresh scallion, fresh parsley, pepper, chickpeas, ghee

Provided by Pierce Abernathy

Categories Dinner

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder, mixed with 2 tablespoons of cold water
2 cups vegetable broth, or water, divided
3 lb potato, cubed
½ cup fresh scallion, chopped
2 teaspoons fresh parsley, chopped
pepper, to taste
15 oz chickpeas, 2-cans, drained and rinsed
1 tablespoon ghee, mixed with 1 tablespoon of flour

Steps:

Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Sauté until soft, about 2-3 minutes.
Add the curry powder mixture to the pot.
Add half of the vegetable broth and potatoes, and stir to combine.
Add the scallions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
Add the chickpeas and remaining vegetable broth, and mix.
Add the ghee and flour mixture to the pot and stir to incorporate.
Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes.
Enjoy!

Nutrition Facts : Calories 660 calories, Carbohydrate 84 grams, Fat 30 grams, Fiber 11 grams, Protein 11 grams, Sugar 11 grams

TASTY, QUICK & EASY POTATO CURRY

Tasty, Quick & Easy Potato Curry image

The first seven ingredients make the spice mix which is enough for up to 3 curries. How much you use is up to you. A friend's son tried it and said "That was AWESOME", and she was amazed as he does not like curries. It seems kid-friendly, tasty enough to be interesting but tame enough to be easy eating. Feel free to up the spices, if that's your thing, but this is how I did it. This could be varied with the addition of some crumbled crispy bacon. We enjoyed this as a side to chicken sausages.

Provided by RubberDucky AU

Categories Curries

Time 40m

Yield 6 side serves, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon fenugreek seeds
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 teaspoon hot chili powder
3 teaspoons turmeric
4 tablespoons olive oil
1/2 teaspoon salt (to taste)
3 cups water
5 potatoes, medium, peeled and diced 1 cm cubes

Steps:

Grind the first 5 ingredients with mortar and pestle or elec spice grinder. Add the chilli powder and turmeric. This is your basic spice mix - it makes about 9 teaspoons. I decided to use 3 teas, with my 5 potatoes. You decide how much you need. 5 potatoes diced nicely covered the bottom of my rectangular elec frypan.
Heat the oil in a frypan. Cook "your" spices in the oil for a minute, then add the potatoes. Toss gently in the spices to cover. Fry gently for a minute or two, then add a cup of water. Stir gently.
Continue to cook over medium heat. Stir. Add lid. Keep an eye on it. The curry sauce will begin to thicken; add another cup of water when it seems to be getting too thick. Continue to cook with lid on, stirring from time to time.
Add another (3rd) cup of water. How much water will vary depending on how moist you want the curry. Salt to taste, and test the potatoes for firmness til they are how you like them. Enjoy.

Nutrition Facts : Calories 228.3, Fat 9.7, SaturatedFat 1.4, Sodium 212.9, Carbohydrate 32.8, Fiber 4.7, Sugar 1.5, Protein 4.1

Tips:

Use the right potatoes: Waxy potatoes like Yukon Gold or Red Bliss hold their shape well and won't disintegrate in the curry.
Cut the potatoes into even-sized pieces: This will help them cook evenly.
Don't overcrowd the pan: If you add too many potatoes to the pan, they won't cook evenly and will end up mushy.
Cook the potatoes until they are tender: You can check this by piercing them with a fork - they should be soft all the way through.
Use a good quality curry paste: This will make all the difference in the flavor of your curry.
Don't be afraid to adjust the spices: If you like your curry spicier, add more chili powder or cayenne pepper. If you prefer a milder curry, reduce the amount of spices.
Serve the curry with rice or naan: This is the traditional way to serve potato curry in India.

Conclusion:

Potato curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its creamy potatoes, flavorful spices, and fragrant herbs, this curry is sure to please everyone at the table. So next time you're looking for a quick and easy dinner idea, give potato curry a try!