Spicy Potato Curry

by May 17, 2012
filed under Life

Spicy Potato CurryThere’s a myth floating around out there that goes something along the lines of “healthy food is bland.”I can sort of see where that comes from. A lot of unhealthy food tastes amazing (dill pickle potato chips, I’m looking at you!) so we get the idea that, since healthy food is the opposite of unhealthy food, it must also taste the opposite, too.

I promise you, that’s not true.

I’ve been doing my utmost lately to eat healthy, and I’ve found that there are plenty of recipes out there that taste bold and inviting and won’t leave you feeling like you only had half a meal. And, because I’m lovely like that, I’m sharing one of my favorites with you!

Anyone who knows me knows that I’m a little bit obsessed with Indian food. My attempts to replicate it in my own kitchen have had varied results (for instance, I will not share with you the horrid, awful vegetable curry I made last weekend) but this is one of the definite winners.

Spicy Potato Curry is spicy (duh) and creamy and contains tomatoes, peas, chickpeas and onion, all of which are good for you. Using coconut milk in place of cream gives this dish a unique, rich flavor and makes it safe for those of the vegan or vegetarian persuasion. And it’s wonderfully spicy. Those of you who like mild food should leave out the cayenne pepper and halve the cumin and the garam masala.

Serve with rice, naan bread or pita bread.

Spicy Potato Curry
Credit: allrecipes.com

4 potatoes, peeled and cubed
2 tablespoons vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 ½ teaspoons cayenne pepper
4 teaspoons garam masala
1 (1 inch) piece fresh ginger root, peeled and minced
2 teaspoons salt
1 can diced tomatoes, drained
1 can chickpeas (aka garbanzo beans), rinsed and drained
1 ½ cups peas
1 can coconut milk

Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

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