Potato tomato curry

Name: Potato tomato curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Asian, Indian
Ingredients: 6 cups fresh chopped tomatoes; 8 cloves of garlic; 1.5 knobs of ginger, minced; 3 green chiles, chopped; 1/4 cup lightly packed cilantro (or parsley); 2 tsp safflower oil; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 1/2 tsp fenugreek seeds; 12 curry leaves; 2 tsp ground coriander; 1/2 tsp ground tumeric; 5 medium potatoes, boiled to tender crisp and diced; 1 1/4 tsp salt; 2-2.5 cups of water

6 steps

Prep:15minCook:35min

Updated at: Wed, 16 Aug 2023 23:51:42 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories264.8 kcal (13%)

Total Fat3.6 g (5%)

Carbs54.5 g (21%)

Sugars10.4 g (12%)

Protein8.3 g (17%)

Sodium758.1 mg (38%)

Fiber9.1 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6 cupstomatoes

1.5 knobsginger

¼ cupcilantro

lightly packed, or parsley

2 tspsafflower oil

½ tspmustard seeds

½ tspcumin seeds

½ tspfenugreek seeds

12curry leaves

2 tspground coriander

½ tspground tumeric

5potatoes

medium, boiled to tender crisp and diced

1 ¼ tspsalt

2 cupswater

Instructions

Step 1

Peel, dice and cook the potatoes

Step 2

In a blender, blend the tomatoes, ginger, garlic, chiles and cilantro. Blend into a smooth puree and set aside.

Step 3

Heat the oil and when hot add the cumin-, fengureek,- and mustard seeds. Fry until they pop, about 1 minute. Add the curry leaves, ground coriander and turmeric. Mix a few seconds.

Step 4

Add the tomato puree and mix well. Cover partially and cook on medium-low heat for 15-20 minutes. Stir once halfway through. Add the diced potatoes (precooked) and cook for another 5 minutes.

Step 5

Add the water and mix well.

Step 6

Cook covered for about 15 minutes or until the sauce has the desired consistency. Taste and adjust the spices and salt if needed. Serve.