10 Mar 2012

Around the World in 18 Fridays- Week 6- India


This week we'll be stopping in India for an (if I do say so myself) incredible potato curry!

It's based on a recipe I found on allrecipes.com and it's vegan (unless served with a large amount of raita. In that case it's most definitely NOT vegan)!

In my defence, it was a little hotter than expected, so the yogurt was necessary! The original recipe has 4 teaspoons curry powder, but I cut that to 3. It was delicious, and not unbearably hot, but if you're not so fond on chilli I'd recommend cutting it even more or using a really mild curry powder.

You've been warned!

I also added cauliflower, which was great, but if you're not so keen I'm sure it'd be just as nice without.

Or, if you happen to have excess of some other vegetable, why not add that?

We ALWAYS have excess potatoes, which is why this recipe is so good!

But if you don't belong to a fruit co-op who give you insane amounts of potatoes each week, I still say try it. Potatoes aren't exactly hard to come-by!

Indian Potato Curry
Based on: http://allrecipes.com/recipe/spicy-vegan-potato-curry/

  1. Ingredients
    1. 4 potatoes, peeled and cubed
    2. 2 tablespoons vegetable oil
    3. 1 yellow onion, diced
    4. 3 cloves garlic, minced
    5. 2 teaspoons ground cumin
    6. 1 1/2 teaspoons cayenne pepper
    7. 3 teaspoons curry powder
    8. 4 teaspoons garam masala
    9. 1 (1 inch) piece fresh ginger root, peeled and minced
    10. 2 teaspoons salt
    11. 1 (14.5 ounce) can diced tomatoes
    12. 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
    13. 1 cup frozen peas
    14. 1/4 of a large cauliflower (1/2 a small one)
    15. 1 (14 ounce) can coconut milk
    1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
    2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. 
    3. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. 
    4. Add the tomatoes, garbanzo beans, peas, cauliflower and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.
    5. Serve with rice, pappadams, raita (unless you're vegan!) and mango chutney.

Mia :)

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