Potatoes have always been my favorite food. I don’t know why and I kinda wish they weren’t for several reasons-like carbs and carbs 😉
This Potato Curry Bowl recipe is just one of my favorite potato recipes. It is so warm and cozy with the mixture of spices and the lovely sauce around the potatoes. We did not grow up eating Indian food or even very spicy foods but, I have developed a fondness for all the spicy foods as an adult! This curry is made by sauteing the potatoes and spices in oil for a few minutes before adding the broth or water and that step really ups the flavor so much.
Happy Monday!!
Ingredients
- 3-4 large Yukon gold potatoes,peeled and cubed
- 3 tbsp olive oil
- 1 garlic clove, minced
- 1/2 tsp tumeric
- 1/2 tsp chili
- 1 tsp maharajah curry @seasonalityspices
- 1 tsp salt and pepper
- 1 cup vegetable broth or water
- 1 bunch coriander,minced
- 3 tbsp potato liquid
- 1 tbsp all-purpose flour
Instructions
- Heat oil in medium saucepan over low-medium heat. I use a cast iron pan or stock pot usually. Add potatoes, spices, salt, and pepper and cook for about five minutes, stirring often. Add garlic and cook 2 minutes.
- Add broth or water, cover and cook for 10-15 minutes. Make a slurry with the potato liquid and flour by whisking together in a small bowl and then stir into potatoes. Cook a couple more minutes to make a sauce.
- Check to make sure potatoes are cooked through and remove from heat. Sprinkle with minced coriander.
- Serve warm with naan bread and chopped purple onion.
Notes
**Any curry powder can be used in place of the Maharaja blend that was used in this recipe.
What is “maharajah”? I mean, I know what a maharajah is, but I don’t know it as a seasoning.
Hi! It is a spice blend from @seasonalityspices. I will add a link to my post to their shop but, you could also use any curry spice in place of it!