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Wednesday, September 14, 2011

Potato Curry

This simple curry works great as a vegetarian main dish with rice or flatbreads. It's also a great potato option to accompany a meat dish.

Potato Curry

  • 2 tablespoons raw sesame oil
  • 1 garlic
  • 1 pound potatoes
  • 3 or 4 shallots
  • 1 or 2 tomatoes
  • 2 hot peppers (chilies or jalapeños)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 cup water


Peel the potatoes and cut into half inch cubes.
Mince the garlic, shallots and hot peppers.
Dice the tomatoes.

Heat the oil in a large pot with a tight fitting lid.
Add the garlic and stirfry for 1 minute.
Add the potatoes and shallots and stirfry until the shallots are soft.
Add the remaining ingredients, stir to blend well, and bring to a vigorous boil.
Reduce heat, cover and simmer until potatoes are just tender, about 20 minutes.
Potato Curry 1

Serve hot.

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