Are you craving a comforting, delicious, and healthy meal that’s also incredibly easy to make? Look no further! This tomato and potato curry recipe is perfect for a quick weeknight dinner or a relaxed weekend lunch. It's packed with flavor, requires minimal ingredients, and is surprisingly versatile. Whether you're a seasoned chef or a kitchen novice, this recipe will become a staple in your repertoire of easy recipes and healthy meals. This is one of those best recipes that's both quick and delicious!
Ingredients:
- 2 large potatoes, peeled and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon chili powder (adjust to your spice preference)
- 1 (28 ounce) can crushed tomatoes
- 1 cup vegetable broth (or water)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
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Sauté Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant. This step builds the base flavor of your delicious dish.
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Bloom Spices: Add the ground cumin, coriander, turmeric, and chili powder to the pot. Cook for 1 minute, stirring constantly, until the spices are fragrant. This process, known as blooming, enhances the flavor of the spices.
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Add Potatoes and Tomatoes: Add the cubed potatoes to the pot and stir to coat them with the spice mixture. Pour in the crushed tomatoes and vegetable broth. Season with salt and pepper to taste.
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Simmer: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking. This slow simmering allows the flavors to meld beautifully, creating a truly satisfying quick dinner idea.
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Garnish and Serve: Once the potatoes are cooked through, remove the pot from the heat and stir in fresh cilantro. Serve hot with rice, naan bread, or roti. This simple garnish adds a fresh, vibrant touch to this homemade cooking masterpiece.
Cooking Tips for the Best Results:
- Potato Choice: Use starchy potatoes like russet or Yukon gold for the best texture.
- Spice Level: Adjust the amount of chili powder to your liking. For a milder curry, use less chili powder, or omit it altogether.
- Vegetable Broth: For a richer flavor, use homemade vegetable broth instead of water.
- Don't Overcrowd the Pot: Make sure the pot isn't overcrowded; otherwise the potatoes might not cook evenly.
Variations:
- Add Vegetables: Feel free to add other vegetables like peas, carrots, or spinach during the last 5 minutes of cooking.
- Protein Boost: Add chickpeas, lentils, or cubed chicken or paneer for a heartier meal.
- Creamy Curry: Stir in a dollop of coconut milk or yogurt at the end for a creamier consistency.
Nutritional Information (per serving, approximate):
Calories: Approximately 250-300 (depending on variations and serving size)
This recipe provides a healthy dose of vitamins, minerals, and fiber. It’s a great source of Vitamin C from the tomatoes and potassium from the potatoes.
This simple tomato and potato curry is a fantastic example of how delicious and healthy food recipes can be. It's a perfect dish for those busy weeknights when you need a quick and satisfying meal without compromising on flavor. Enjoy!