Indian Curry Potatoes and Spring Vegetables

PARTNER POST: Get ready for the months ahead with new, quick potato recipes that will inspire your spring and summer cooking in just 30 minutes.
Loaded with a flavorful array of spices and served over jasmine rice, these Indian curry potatoes with spring vegetables are bright and hearty. The perfect dish for a cool spring day.

Indian Curry Potatoes and Spring Vegetables

Not only are potatoes low in calories and in fat, they are packed with vitamin c and an abundance of potassium.

Spice is the variety of life, and there is a plethora of spices that can be used to create incredibly delicious potato dishes.

This flavorful stew recipe is filled with an array of spices that marry together to create the most aromatic and satisfying vegetarian dish. Served over a bed of Jasmine rice, it is both fragrant and delectable. Some of the spices used include turmeric, ginger, bay leaves and cinnamon.

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Indian Curry Potatoes and Spring Vegetables

For another unique way to use potatoes, check out these truffles and find the recipe here.

Indian Curry Potatoes and Spring Vegetables

Indian Curry Potatoes and Spring Vegetables
 
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Loaded with a flavorful array of spices and served over jasmine rice, these Indian curry potatoes with spring vegetables are bright and hearty. The perfect dish for a cool spring day.
Author:
Recipe Type: Main, Side
Cuisine: Indian-inspired
Serves: 4 servings
Ingredients
  • 2 tablespoons olive oil or clarified butter
  • ½ yellow onion (Vidalia) thinly sliced
  • 2 tablespoons peeled fresh ginger finely chopped
  • 4 garlic cloves, thinly sliced
  • 2 bay leaves
  • 2 serrano chiles, finely chopped
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground curry powder
  • Coarsely ground black pepper to taste
  • Salt to taste
  • 3 small Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 2 medium carrots, cut into ½-inch pieces
  • ½ pound French style green beans, cut into ½-inch pieces
  • ½ cup vegetable stock
  • 1 cup unsweetened coconut milk
Instructions
  1. In a large heavy bottom saucepan, heat the olive oil or butter
  2. Add the ginger, garlic, curry leaves, chopped chilies, turmeric, one teaspoon of black pepper and the onions.
  3. Season with salt and cook over moderate heat, stirring occasionally, until the onions are softened, about 6 minutes.
  4. Add the potato cubes, diced carrots, green beans, and vegetable stock, and bring to a boil.
  5. Add the coconut milk and simmer, partially covered, until the vegetables are tender and the coconut milk is slightly reduced, about 30 minutes.
  6. Season with salt and black pepper.
  7. Discard the bay leaves and serve over Jasmine rice
Notes
Chopped fresh cilantro will add additional flavor when sprinkled on top of the stew. If seeking more vegetables, ½ cup of frozen or fresh peas is a nice touch. To thicken the stew add equal parts flour and coconut milk in a separate sauce pot and add to the mixture one tablespoon at a time. Serve with baked chicken for added protein if not wanting a vegetarian meal.

 

Susan Benton

Susan Benton is the go to resource for foodies visiting Pensacola to Panama City Beach. She is a food and travel journalist with published articles and photography in many local, regional and national publications. Her website is 30AEATS.com where she writes about the secrets of Gulf Coast food.

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