Friday, October 2, 2009

Two Potato Curry

This flavourful Indian style curry is a delicious cold weather treat. The curry is not spicy, unless you want it to be! Serve it over brown basmati rice or alone for a curry stew. If you don't have all the spices to create your own curry, use a pre-made curry powder, although homemade definitely tastes better. Serve your curry with toasted naan bread, whole wheat pita or make your own gluten-free flat bread like I did. I'll post the flat bread recipe tomorrow.

Two Potato Curry

Serves 3 (or 2 with left overs)

1 cup brown basmati rice
3/4 cup vegetable broth
3/4 cup light coconut milk
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp sea salt
3/4 tsp turmeric
1/8 tsp cayenne powder
1/8 tsp cinnamon
1 tbsp olive oil
3 cloves garlic, minced
1 medium onion, diced
1 medium sweet potato, peeled and cubed
1 1/2 cups small red potatoes, quartered
1 large carrot, peeled and chopped
1 cup shelled frozen edamame beans
1 tsp fresh squeezed lemon juice
1 tbsp unsweetened shredded coconut or fresh cilantro leaves for garnish

1. Prepare rice according to package or rice cooker directions.

2. In a medium bowl, combine broth, coconut milk and all spices. Mix well and set aside.

3. Heat a large saute pan or wok over medium heat. Add olive oil. Saute onions until translucent. Add garlic and saute until just starting to brown.

4. Stir in liquid mixture and bring to a low boil.

5. Add vegetables. Reduce heat to medium-low. Cover with a tight fitting lid and leave to simmer for 15-20 mins until vegetable are cooked through (fork tender).

6. Stir in edamame beans and lemon juice. Heat through.

7. Serve over cooked rice and top with shredded coconut and/or cilantro leaves.


- Add cooked diced chicken for a non-vegetarian entree.
- Toss in one or two diced chili peppers for more heat.

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