Potato Curry
This aromatic, vegan curry can be the main course, or added onto an Indian-inspired menu.
Servings: 4 People
Calories: 446kcal
Ingredients
- 2 tablespoons canola or vegetable oil
- 1 red onion , diced
- ½ teaspoon fennel seeds
- 1 teaspoon garam masala
- ½ teaspoon red pepper flakes
- 1 tablespoon chopped fresh ginger
- 1 large jalapeno chili , stemmed, seeded, and chopped
- 1 teaspoon kosher salt
- 1 can unsweetened coconut milk
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon turmeric
- 1 ½ pounds Idaho russet potatoes , peeled and cut into ½-inch cubes
- ¼ cup roughly chopped fresh cilantro leaves
- 1 cup baby spinach leaves tossed with a bit of olive oil (optional)
Instructions
- In a large pot, heat the oil over medium heat. Add the onions and saute until they are tender and slightly golden. Add the fennel seeds, garam masala, red pepper flakes, ginger, and serrano pepper and stir for 30 to 60 seconds until you can small the spices. Add the coconut milk, salt, pepper and turmeric, bring to a simmer, then stir in the potatoes.
- Partially cover the pot, then adjust the heat so the liquid is simmering and simmer, stirring occasionally for about 12 minutes, until the potatoes are tender. Stir in the cilantro and serve hot in bowls. Add a handful of the dressed spinach to each bowl if desired.
Nutrition
Calories: 446kcal | Carbohydrates: 40g | Protein: 7g | Fat: 31g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 617mg | Potassium: 1091mg | Fiber: 6g | Sugar: 6g | Vitamin A: 887IU | Vitamin C: 21mg | Calcium: 59mg | Iron: 4mg