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Potato Curry

the.instructor's picture
Ingredients
  Regular strength chicken broth 5 Cup (80 tbs)
  Onions 1 Pound, chopped (2 Large Size)
  Garlic 4 Clove (20 gm), pressed / minced
  Minced fresh ginger 2 Tablespoon
  Coconut extract 1⁄4 Teaspoon
  Russet potatoes 1 1⁄2 Pound (3 Large Size)
  Sweet potatoes/Yams 1 1⁄2 Pound (2 Large Size)
  Nonfat milk 1 Cup (16 tbs)
  Frozen petite peas 10 Ounce, thawed (1 Package)
  Fresh cilantro leaves 1⁄2 Cup (8 tbs) (Coriander)
  Plain nonfat yogurt 2 Cup (32 tbs) (Unflavored)
  Salt To Taste
Directions

In a 5- to 6-quart pan, stir spices over medium-low heat until fragrant, about 5 minutes.
Remove spices.
To pan, add 1/2 cup broth, onions, garlic, and ginger.
Cook, uncovered, over high heat, stirring often until liquid evaporates and brown film sticks to pan, 10 to 12 minutes.
Deglaze by stirring in 1/3 cup broth to release film; boil and stir until brown film forms again.
Repeat deglazing step until onions are richly browned, about 3 more times.
Add spices.
Repeat deglazing step 1 more time.
Winter vegetables and lentils enrich aromatic broth in this chowder.
Add 3 cups broth and coconut extract.
Peel russet potatoes and sweet potatoes, cut into 1 1/2- to 2-inch chunks, and add to broth.
Cover and simmer until potatoes are very tender when pierced, 40 to 45 minutes.
Stir in milk and peas; simmer, uncovered, stirring occasionally, just until hot.
Pour into a serving bowl.
Sprinkle with cilantro leaves.
Offer yogurt and salt to add to taste.

Recipe Summary

Method: 
Saute
Dish: 
Curry
Ingredient: 
Potato

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