Curry With Potatoes Recipe

Listing Results Curry With Potatoes Recipe

WebTransfer the meat to a plate and set aside. Add the onion, garlic and ginger to the pan and saute for about 4 minutes (add a bit …

Rating: 4.4/5(37)
Total Time: 1 hr 18 minsCategory: DinnerCalories: 435 per serving1. Combine all Indian Curry Spices in a small mixing bowl and set aside.
2. Cut chuck roast into 2-inch square pieces. Season with salt and pepper, and brown them in a Dutch oven with 2 tablespoons of olive oil (sear on two sides for 3-4 minutes). Transfer the meat to a plate and set aside.
3. Add the onion, garlic and ginger to the pan and saute for about 4 minutes (add a bit more olive oil if needed). Stir in all of the Indian Curry spices, and allow to cook for one more minute.
4. Add 1/2 teaspoon salt, lemon juice, tomato paste, brown sugar, beef stock, carrots, and potatoes. Return the meat to the Dutch oven and bring to a simmer.

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WebAdd the garlic, ginger, and curry powder and stir for about 30 seconds. Add the coconut milk, water, tomatoes, and potatoes. Bring to …

Cuisine: Indian-InspiredCategory: Main CourseServings: 4Total Time: 30 mins1. Heat the oil in a large skillet over medium heat. Add the onions and cook for 5 minutes until they become translucent. Add the garlic, ginger, and curry powder and stir for about 30 seconds.
2. Add the coconut milk, water, tomatoes, and potatoes. Bring to a simmer, then reduce the heat to medium-low and cover the skillet and cook for 15 minutes until the potatoes are soft.
3. Add the spinach and stir until it wilts. Season with salt to taste.

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WebAdd potatoes, cover and steam until tender, 6 to 8 minutes. Set the potatoes aside. Dry the pot. Heat oil in the pot over medium …

Rating: 5/5(5)
Total Time: 35 minsCategory: Healthy Vegetarian Curry RecipesCalories: 321 per serving1. Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and steam until tender, 6 to 8 minutes. Set the potatoes aside. Dry the pot.
2. Heat oil in the pot over medium-high heat. Add onion and cook, stirring often, until soft and translucent, 3 to 5 minutes. Add garlic, curry powder, salt and cayenne; cook, stirring constantly, for 1 minute. Stir in tomatoes and their juice; cook for 2 minutes. Transfer the mixture to a blender or food processor. Add 1/2 cup water and puree until smooth.
3. Return the puree to the pot. Pulse the remaining 1/4 cup water in the blender or food processor to rinse the sauce residue. Add to the pot along with the reserved potatoes, chickpeas, peas and garam masala. Cook, stirring often, until hot, about 5 minutes.

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WebPreparation. Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until …

Rating: 4.8/5
Calories: 894 per servingCategory: Dinner1. Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
2. Add the garlic and saute for about 2 minutes, until fragrant.
3. Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
4. Add the potatoes and mix well until well-coated in spices.

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WebAdd the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste. Bring the mixture to a boil, then reduce …

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WebPeel the potatoes and chop into bite-size chunks. Place the potatoes in a large pot, top with water and season with salt. Bring the water up to a boil and parboil for 10 minutes. Drain and set aside. Saute the …

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WebAdd onion and garlic, cook for 3 minutes until onion is translucent. Add Curry Spices and stir for 1 minute. Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the …

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WebPour in the coconut milk and broth, add curry paste and stir well until thoroughly combined. Cook for 2-3 minutes until mixture starts to bubble. Once the sauce is simmering, then add the sweet potato

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WebSear the chicken in a heavy bottomed pot on all sides. Add the coconut milk, water, and curry powder. Bring to a boil, then cover and simmer on low heat for 1 hour. Add the potatoes (or cauliflower) and …

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Websalt, salt, cauliflower, broccoli, curry paste, butter oil, red chili pepper and 9 more Low Carb Curry Chicken That's Low Carb ground cumin, small yellow onion, lemon juice, apple cider vinegar and 8 more …

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WebHow to Make Keto Thai Beef Curry. Place the dried chili in a heatproof bowl, add the boiling water and set aside to soak. Toast the coriander, cumin, cardamom, and …

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WebBecause we skip the pastry, our recipe is high in protein and low in carbs, working out at just 6.2g per portion. Loaded with bacon, cheese and onion, the filling is creamy, rich and …

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WebPrepare the Chicken Curry with Sweet Potatoes and Chickpeas. Start by pouring half the can of coconut milk over the cubed chicken. Allow to marinate for a bit, the longer the …

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WebMake a warming potato curry recipe for a filling family meal or a special supper. Try spicy Bombay potatoes, a roasted aloo gobi or a simple one-pot. Cook this low-calorie …

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WebTurn heat to low, add the turmeric, chili, and coriander, and fry on low heat for three minutes, constantly stirring. Add one cup of water, increase heat back to medium, and let …

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Web2 medium Yukon gold potatoes peeled and diced 1 15-ounce can light coconut milk 1 tablespoon Worcestershire sauce 1 1/2 teaspoons white wine vinegar 1 …

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Web1 medium sweet potato peeled and diced into 1/3-inch cubes 1 can of lite coconut milk 400 ml can 1 medium head cauliflower cut into small florets (about 6-8 …

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