Recipes from An Epicurious Lifestyle's kitchen

Keralan Potato Curry

We ate some amazing Indian food when we lived in Ireland! Pierce loved it too! If he was going through a, “not eating anything stage”, we would go to Indian food! So, now that we are back…he is still going through that stage, so I looked through some recipes I had saved…

I found this recipe in one of the magazines I use to get over there, RED, it was the best…it had food, fashion, intellect, etc.

I can still see it online but, there is something about thumbing through your brand new magazine! It’s like a Birthday or Christmas present that comes in the mail every month!

Keralan Potato Curry

SERVES: 4 AS A MAIN DISH     PREPARATION TIME: 15 MINUTES   COOK TIME: ABOUT A ½ HOUR

Ingredients

3 tablespoons of peanut or sunflower oil

2 large onions, finely chopped

1 cinnamon stick

Seeds from 8 cardamom pods

1 bay leaf

5cm (2 inches) chunk root ginger, peeled and very finely chopped

2 green chilies (jalapeno), halved, deseeded, and finely chopped

4-5 plum tomatoes, chopped

2 large Russet potatoes, peeled and cut into cubes

1 can of coconut milk

Salt and pepper

About 2 ounces of full-fat milk (optional)

2 tablespoons chopped cilantro

1. Heat the oil in  a medium-sized saucepan and saute the onions over a medium heat, until they are soft and golden. Add the cinnamon stick, cardamom, bay leaf, ginger and chili, and cook for another three minutes or so, then add the tomatoes and cook for another four minutes, stirring from time to time.

2. Add the potatoes and the coconut milk, season and cook with lid on for about 20-30 minutes over medium heat, until potato is completely tender. Judge whether you want the dish to be soupy or thick – if you want it to be soupy, then add the milk. If you add more milk, adjust the seasoning.

3. Scatter with the cilantro and serve.

The magazine suggested that you serve it with boiled rice, but I didn’t have any, so I served it with Cous Cous instead. I also added to Peter’s portion some chicken, Pierce and I stuck with the vegetarian version. ~So yummy!

Peter’s Wine Pick: Morgan Sauvignon Blanc

~Happy Cooking!



2 thoughts on “Keralan Potato Curry”

  • OH! OH! Curry!!!! I will make this sooooooon! This will show my kitchen wizardly skills and immense foodie experience… (uhm,) is cardamom what gives the dish the curry flavor… I don’t see curry in the ingredients,,,, eek. Just goes to prove I count on you for my kitchen magic!

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