Curry, especially when it’s spicy, is ideal for the winter months. It’s also pretty easy to make at home. Indian Potato Curry is a hearty dish that can either be paired with rice, chicken, beef, and even seafood. Unless you are of course a vegetarian, then it’s perfect by itself.
The prep time for this recipe is about 35-40 minutes, which is perfect if you are strapped for time. I suggest making large portions of this recipe and freezing it.
Ingredients:
2 tbsp (25 mL) vegetable oil
2 Ontario Onions, sliced
2 cloves Ontario Garlic, minced
2 tsp (10 mL) minced fresh gingerroot
1 tbsp (15 mL) curry powder (or to taste)
2 large Ontario Potatoes, peeled and cubed
2 Ontario Sweet Potatoes, peeled and cubed
4 canned tomatoes, coarsley chopped
1-1/2 cups (375 mL) chicken stock or water
1/2 tsp (2 mL) salt
Directions:
In saucepan, heat oil over medium heat; cook onions, garlic and ginger until softened, 2 to 3 minutes. Add curry powder; cook, stirring, for 1 minute. Add regular and sweet potatoes, tomatoes, stock and salt; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until potatoes are tender.
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The best part about this dish is that it’s only 168 calories per serving and is only 4 grams of fat. Now that’s something to check off of your New Year’s Resolutions.
Recipe Source: Foodland Ontario
Image Credit: iStockPhoto
Post from: Blisstree