Description
A vibrant vegetarian curry, perfect for a quick weeknight meal or a satisfying lunch. Spicy potatoes simmer in a fragrant sauce.
Ingredients
Units
Scale
- 1 Tbsp cumin seeds
- 1 Tbsp coriander seeds
- 4 black peppercorns
- 1 tsp tumeric
- 2 tsp paprika
- 1 tsp cinnamon
- 1 tsp mustard seeds
- 3 Tbsp vegetable oil
- 2 shallots
- 1 serrano pepper
- 1 Tbsp tomato paste
- 8 cloves garlic
- 2 inch knob ginger
- 2 lbs (907 g) large Russet potatoes
- 2 cups (473 ml) water
- 1/3 cup apple cider vinegar
- 2 tsp brown sugar
- Salt
- Pepper
- Greek yogurt
- Cilantro
- mint
Instructions
- Toast cumin, coriander, cloves, and peppercorns in a small skillet over medium-high heat until fragrant, about 1 minute. Transfer to a spice grinder or mortar and grind. Add turmeric, paprika, and cinnamon; set aside.
- In a large, deep skillet or Dutch oven, heat oil over medium-high heat. Add mustard seeds, shallots, and serrano pepper with a pinch of salt and pepper; sauté until shallots begin to brown, about 5 minutes.
- Add tomato paste, garlic, ginger, and spice mixture; cook until fragrant, 2–3 minutes.
- Add potatoes, water, vinegar, brown sugar, and a pinch of salt. Bring to a boil, reduce heat, and simmer for 20–25 minutes, until potatoes can be easily pierced with a fork. Remove the lid and cook for an additional 5–10 minutes until the sauce has thickened.
- Serve with Greek yogurt, cilantro, and mint, if desired.
Notes
- For a richer flavor, roast the potatoes before adding them to the curry.
- If you prefer a milder curry, remove the seeds from the serrano pepper.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 5
- Protein: 5