Potato Curry
Marked for Revision Time: 50 min Yields: serves Cost: $2.83 per serve Difficulty: 3/10
From The Cook’s Companion, but I skip a bunch of the ingredients so I don’t have to buy extra stuff. Goes alright. Highly recommend serving with plain flatbread, like Aldi paratha. Makes somewhere between 3 and 4 serves.
Ingredients
- Brown onions 1 whole
- Ginger 1 cm
- Garlic 2 cloves
- Potatoes 4 whole
- Carrots 2 whole
- Green beans 100 grams (a handful)
- Vegetable oil 3 tbsp
- Turmeric 1 tsp
- Curry powder 1 tsp
- Cinnamon 0.5 tsp
- Cardamon 0.5 tsp
- Diced tomatoes 400 grams (1 can)
- Coconut milk 1 cup
- Basmati rice 2 cups
- Salt 2 tsp
First lot of veggies
Second lot of veggies
Spices
Steps
- Chop onion (medium chunks), ginger (halve and slice thin), garlic (slice thin, skin on), potato (medium-large chunks), carrots (thick slices), beans (1 inch long)
- Heat 3 tbsp oil in saucepan on medium high heat. Toss first lot of veggies in, add spices. Saute for 3 minutes
- Blend canned tomatoes in food processor.
- Add next lot of veggies in, stir well to coat, then add tomato. Cover and simmer for 20 minutes on medium.
- Make the rice: To a saucepan on medium high, add 2 cups basmati rice, 3 cups cold water. Bring to boil, then cover and simmer on medium for 13 minutes. Remove from heat and rest for 10, then remove lid fluff, rest 2 minutes more.
- Add coconut milk to sauce and then simmer uncovered for 10 minutes.
- Optionally, fry some paratha while waiting for sauce.
