SO MANY of you have requested a curry recipe, so here is my attempt at making a Spiced Potato Curry - and I really hope you like it!
If you can't tell, I do NOT have much experience with Indian food. Curry was just not a popular dish, growing up in the cornfields of Indiana back in the 70s.
I grew up eating mom's southern recipes and my dad's midwestern favorites - mainly meat, corn, Steak n Shake chili, and potatoes.
I picked up my taste for Tex-Mex when I lived in Dallas. And after spending 10 yrs in New Mexico - I absolutely fell in LOVE with ANY kind of New Mexican cuisine.
And somewhere along the way, I developed a taste for really good (and spicy) Asian dishes as well.
But curry? Not so much.
So how do you make your fans happy and develop a recipe you have no idea what it is supposed to taste like?
Well, you kind of have to cheat a little. And so to give credit where credit is due - I used this recipe as a guide and for inspiration.
I modified the method so I could cook it on the stove instead of an instant pot, and I modified some of the ingredients to match what I had on hand in my pantry.
I must say - I really liked it! Hope you do too.
Spiced Potato Curry
Finely dice about 1 cup of white onion (or more if you really like onions), and saute them in a few tablespoons of veg broth or water. The recipe said to use oil (but you know I never use it) and to add both mustard and cumin seed - so I used regular yellow mustard and ground cumin instead.
I also added ½ of a red bell pepper that I needed to use up.
Next, I added the garlic and ginger and if you love a LOT in your curry, feel free to add more. My teaspoons were heaping.
They also called for a chile pepper before adding the tomatoes, but I just use a 10 oz can of Rotel tomatoes that also has green chile in it. Regular diced tomatoes will work fine too if you don't like spicy curry.
Next, come the spices, and I understand these spices are pretty common in Indian food, so if you LOVE these flavors (as a lot of my readers have told me they do) please feel free to up the amounts to your own individual taste.
And again, leave the red chile powder out if you don't like spicy curry. I used Ancho chile powder but red pepper flakes would work too.
Once the veggies, tomatoes, and spices have all come together and softened, add 2 cups of diced potatoes. I used Yukon golds but I'm sure any potato will work. And finally, add a cup of water (or broth) to bring it all together.
Cook covered for at least 10 minutes until the potatoes are tender, then an additional 5 minutes uncovered to reduce the sauce, stirring frequently.
Taste and adjust any spices or salt to your liking, and serve with fresh cilantro for garnish.
To be honest, I really liked it but it was a tad bit too spicy for my wife, who also is not a fan of Indian food. But to me - it was really good and I could have added some more spice.
I hope you like my first attempt ever at making curry and if you do (or don't) ... drop me a comment down below.
See you soon and thanks for all the suggestions!
Spiced Potato Curry (Aloo)
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Description
SO MANY of you have requested a curry recipe, so here is my attempt at making a Spiced Potato Curry - and I really hope you like it!
Ingredients
- 1 white onion
- 2 Tbs vegetable broth or water (for sauteing)
- ¼ tsp yellow mustard
- ¼ tsp ground cumin
- ½ red bell pepper
- 2 heaping teaspoons of minced garlic
- 2 heaping teaspoons of minced ginger
- 10 oz diced tomatoes (or use a can of Rotel tomatoes with green chile)
- ¼ tsp salt
- 1-2 teaspoon garam masala
- 1-2 teaspoon ground coriander
- ¼ tsp red chile flakes (optional)
- ⅛ tsp turmeric
- 2 cups potatoes (cubed)
- 1 cup water
- cilantro as garnish
Instructions
- Saute onion in veg broth until softened
- Stir in mustard and cumin
- Add red bell pepper
- Add garlic and ginger, and saute just until fragrant
- Add tomatoes and salt
- Stir in all the remaining spices
- Stir well and saute for 1 minute
- Add potatoes and water
- Increase heat to medium and cover the pan
- Cook for 10 minutes
- Remove the lid and cook for an additional 5 minutes
- Potatoes should be fork tender and the sauce should have reduced
- Garnish with cilantro
Cyndi
Chuck, when you say yellow mustard does that mean what you put on veggie burgers or is it ground yellow mustard?
Chuck Underwood
Regular ole French's hamburger/hot dog mustard.
Ken
I have never liked Indian food, but so many WFPB folks do, that I'm trying to broaden my horizons as of late. I saw this recipe and wanted to give it a try. I only had curry powder, not garam masala, so I substituded that since I read you could. But I should have deleted the turmeric since curry powder has it and garam masala doesn't based on what I read. But even with that, I still like it. It is very tasty and full of flavor. It will make a nice addition to my lunches this week.
Tina
I really like this. I added a diced red bell pepper, and I added more garlic (3 tsp) & ginger (1-1/2 tsp) & left out the ancho Chile powder. Perfect for me- great spice flavors without being spicy-hot. I love how quick & easy it was to prepare. I served mine with veggie broth sautéed arugula & homemade pickled red onions.
Robin
Ancho Chile powder? Where'd I miss that in the recipe?
I'm curious why there's no curry powder/paste nor coconut milk in the recipe, Chuck.
Jen
Curry powder is a mixture of spices, which Chuck created with the coriander, turmeric, chili and and garam masala. Coconut milk is more of a Thai curry ingredient. Lots of Indian dishes use yogurt, or none at all, depending on which region of India. North and South Indian cooking can be very different.
Chuck Underwood
I mentioned I used Ancho Chile in the body of the blog post. And from what I understand - curry powder and garam masala are often used interchangeably.
Marcia
Can’t wait to make this, thank you. Curious, how much ancho powder did you use? Did it replace the flakes or as an addition?
Chuck Underwood
I used the 1/4 tsp instead of the flakes
Marian
Love the combination of flavors in this recipe and so glad you stepped out of your comfort zone to create it! It occurred to me when I made it that for an even quicker trip from stove to table, Simply Potatoes Diced Potatoes could be used instead of the self-cubed potatoes.