[The Best] Curried Potatoes

Potato curry is such a perfect dish, the potatoes are superb consistency just waiting to soak up the delicious flavours of your curry sauce. These curried potatoes are genuinely some of the best I have ever eaten (that is a really tough call!). It's made here with potato as the absolute star, but you could adapt it to be a more general veggie curry by using a range of different vegetables. This is the perfect dish to make for a potluck or party though, just exactly as it is.

The chilli in it is definitely optional, in fact I think it's just perfect without it. But you can throw in the jalapeño if you really don't like your curries mild! This recipe makes a fairly large serving, perfect for taking to a potluck or serving up at a dinner party. If you're making it for a smaller crowd or as a side dish for a family diner, try just making half.

Curried Potatoes

1 1/2 tbsp. vegetable oil
2 onions, diced
3 garlic cloves, minced
4 tbsp. curry powder
1/2 tsp. allspice
1 lg carrot, diced
1kg chat potatoes, peeled and halved
3 medium tomatoes, diced
1 cup vegetable stock
1 jalapeño, finely chopped (optional)
1 tbsp. balsamic vinegar
Shallots (green parts only), to garnish

To Make
1. Heat oil in a wok and add the onion and garlic. Sauté for about 5-7 minutes, until translucent.
2. Add the curry powder and allspice and fry for about another minute. Then add the carrot and potatoes. Cook for a further 4 minutes.
3. Add the tomatoes, vegetable stock, jalapeño, balsamic vinegar and one cup of water. Bring to a boil and the reduce heat. Simmer, covered for about 45 minutes or until the potatoes are tender and cooked through.
4. Serve with rice and garnished with fresh chopped shallots.

Serves 4-6.

Post a Comment