Curry Potatoes (side) Recipe

Name: Island Foods Express Curry Potatoes (Side) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 lb Yukon Gold or russet potatoes; 1 medium Carrot; 0.5 medium Yellow onion; 0.5 cup Frozen peas; 2 tbs Vegetable oil (or ghee); 0.5 tsp Mustard seeds; 0.5 tsp Cumin seeds; 0.5 tsp Turmeric powder; 1 tbs Curry powder; 0.5 tsp Ground coriander; 0.25 tsp Red chili flakes; 1 tsp Salt; 0.25 tsp Black pepper; 1 tbs Tomato paste; 0.5 cup Water or vegetable broth; 1 tbs Fresh lemon juice; 2 tbs Fresh cilantro, chopped

Inspired by Island Foods Express

Time35m

Serves3

Make Curry Potatoes (side) Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Potatoes & Vegetables

1 lb Yukon Gold or russet potatoes

1 medium Carrot

1/2 medium Yellow onion

1/2 cup Frozen peas

Spices & Seasoning

2 tbs Vegetable oil (or ghee)

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

1/2 tsp turmeric powder

1 tbs Curry powder

1/2 tsp Ground coriander

1/4 tsp Red chili flakes

1 tsp Celtic sea salt

1/4 tsp black pepper

Liquids & Finishes

1 tbs Tomato paste

1/2 cup Water or vegetable broth

1 tbs Fresh lemon juice

2 tbs Fresh cilantro, chopped

Method

Prep

Wash and peel potatoes if desired. Cut into 1/2- to 3/4-inch cubes so they cook evenly (about 2–3 cups cubed from 1 lb).

Peel and dice carrot into 1/4-inch coins or small cubes to match potato size. Finely dice the onion.

Measure spices and have tomato paste and liquid ready. Chop cilantro and set aside for garnish.

Cook

Heat seeds and aromatics

Place a large skillet or sauté pan over medium heat. Add the vegetable oil (2 tbs). When the oil is hot but not smoking (about 30–45 seconds), add mustard seeds and cumin seeds. Let them sizzle and pop for 20–30 seconds, stirring gently to prevent burning.

Sweat onion

Add the diced onion to the pan and sauté for 3–4 minutes until softened and translucent, stirring occasionally.

Add spices

Lower heat slightly and stir in turmeric, curry powder, ground coriander, and red chili flakes. Cook the spices with the onions for 30–45 seconds until fragrant, stirring constantly so they don’t burn.

Add tomato paste

Stir in the tablespoon of tomato paste and cook for 30 seconds to mellow its raw flavor and coat the spices and onions.

Add vegetables and simmer

Add the cubed potatoes and diced carrot to the pan, tossing to coat them evenly with the spiced onion mixture. Pour in 1/2 cup water or vegetable broth, stir, and bring to a gentle simmer. Reduce heat to low, cover the pan, and simmer 12–15 minutes, stirring once or twice, until potatoes are just tender when pierced with a fork.

Finish with peas

Uncover and add the frozen peas, stirring them into the potatoes. If the mixture is dry, add up to 2–3 tablespoons more water. Taste and adjust seasoning with salt and black pepper. Cook uncovered 2–3 minutes until peas are warmed and any excess moisture has slightly reduced.

Brighten and serve

Remove from heat and stir in the tablespoon of fresh lemon juice and chopped cilantro. Transfer to a serving dish and serve warm as a side.