Potato Roti Curry

Thumb_potato-curry-ck-1041870-l

(from Amanda_Rose’s recipe box)

Prep time: 15 minutes
Cook time: 30 minutes
Serves 2 people

Categories: Indian, Vegetarian

Ingredients

  • 1/2 teaspoons salt
  • 1 teaspoons ground cumin
  • 3/4 teaspoons ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon crushed red pepper
  • 1/2 tablespoon canola oil
  • 3/4 cups chopped onion
  • 2 garlic cloves, minced
  • 1 1/2 cups (1-inch) cubed peeled Yukon gold potato (about 1 1/2 pounds)
  • 1 1/2 cups (1-inch) cubed sweet potato (about 3/4 pound)
  • 1/2 cup chopped red bell pepper
  • 1 cups water
  • 1/4 cup light coconut milk
  • 1/4 cup chopped fresh cilantro

Directions

  1. Combine first 6 ingredients; set aside.

  2. Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 15 seconds, stirring constantly. Add spice mixture; cook 30 seconds, stirring constantly. Add potato, squash, and bell pepper, stirring to coat with spice mixture; cook 1 minute, stirring constantly. Stir in water and coconut milk, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potato is tender. Sprinkle with cilantro.

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