🥔🍛✨
A simple, comforting, and flavorful curry made with tender potatoes and aromatic spices—perfect for a quick, hearty meal!
Ingredients:
- 2 tbsp oil (coconut or olive)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 3 medium potatoes, diced (Yukon Gold or russet)
- 1 cup canned tomatoes (or 2 fresh tomatoes, chopped)
- 1 cup coconut milk (or vegetable broth for a lighter version)
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp garam masala (or curry powder)
- ½ tsp paprika (optional, for spice)
- ½ tsp salt (adjust to taste)
- ½ cup frozen peas (optional)
- ¼ cup fresh cilantro, chopped (for garnish)
Instructions:
- Sauté Aromatics: Heat oil in a pan over medium heat. Add onions and sauté until soft. Stir in garlic and ginger, cooking for another 30 seconds.
- Add Spices: Sprinkle in cumin, turmeric, garam masala, paprika, and salt. Stir for 1 minute until fragrant.
- Cook Potatoes: Add diced potatoes and stir to coat in the spices. Pour in tomatoes and mix well.
- Simmer: Add coconut milk (or broth), bring to a boil, then reduce heat. Cover and let simmer for 15-20 minutes, or until potatoes are fork-tender.
- Final Touch: Stir in frozen peas (if using) and cook for 2 more minutes. Adjust seasoning if needed.
- Serve & Enjoy: Garnish with fresh cilantro and serve over rice, quinoa, or with naan bread.
Tips & Variations:
✔️ More protein? Add chickpeas or tofu.
✔️ Creamier? Blend a small portion of the curry and mix it back in.
✔️ Spicier? Add chili flakes or a diced green chili.
Would you like a slow cooker version or a different variation? 😊
