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Potato Curry Bowl Recipe

Name: Twisted Indian North Barries Potato Curry Bowl Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cups uncooked basmati rice (or cooked field greens like baby spinach/arugula); 1.75 cups water (for cooking rice); 0.5 tsp salt (for rice or greens); 3 cups medium Yukon Gold or russet potatoes, peeled and cut into 1/2–3/4-inch cubes; 1 cups frozen peas (thawed) or fresh peas; 2 tbs vegetable oil or neutral oil; 1 cup yellow onion, finely chopped (about 1 medium); 1 tbs fresh ginger, grated; 3 cloves garlic cloves, minced; 1 cup fresh tomato, finely chopped (or canned diced tomato); 1 tbs tomato paste; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp turmeric; 0.75 tsp garam masala; 0.25 tsp red chili powder (or paprika); 0.5 cups canned light coconut milk or water; 0.5 cups vegetable broth or water (for simmering); 1 tsp salt; 0.25 tsp freshly ground black pepper; 2 tbs fresh cilantro, chopped (for garnish); 1 to taste lemon or lime wedges (for serving); 0.5 cups plain yogurt or dairy-free yogurt (for raita-style topping); 0.25 cups cucumber, grated or finely diced (for raita); 2 tbs mint chutney or cilantro-chili chutney; 1 tbs mango chutney or pickle (optional); 2 tbs toasted cashews or roasted peanuts, roughly chopped; 2 tbs crispy fried onions (store-bought or homemade); 0.5 tsp chili oil or chili flakes (optional)

Inspired by Twisted Indian North Barrie

Time45m

Serves2

Choice of rice or field greens, potatoes & peas cooked with tomatoes, ginger & garlic, choice of toppings & chutney.

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Ingredients

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Base

1 cups uncooked basmati rice (or cooked field greens like baby spinach/arugula)

1 3/4 cups water (for cooking rice)

1/2 tsp salt (for rice or greens)

Potato & Pea Curry

3 cups medium Yukon Gold or russet potatoes, peeled and cut into 1/2–3/4-inch cubes

1 cups frozen peas (thawed) or fresh peas

2 tbs vegetable oil or neutral oil

1 cup yellow onion, finely chopped (about 1 medium)

1 tbs Fresh ginger, grated

3 cloves Garlic cloves, minced

1 cup fresh tomato, finely chopped (or canned diced tomato)

1 tbs tomato paste

1 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp turmeric

3/4 tsp Garam masala

1/4 tsp red chili powder (or paprika)

1/2 cups canned light coconut milk or water

1/2 cups vegetable broth or water (for simmering)

1 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

2 tbs fresh cilantro, chopped (for garnish)

1 to taste lemon or lime wedges (for serving)

Toppings & Chutney (choose/add as desired)

1/2 cups plain yogurt or dairy-free yogurt (for raita-style topping)

1/4 cups cucumber, grated or finely diced (for raita)

2 tbs mint chutney or cilantro-chili chutney

1 tbs mango chutney or pickle (optional)

2 tbs toasted cashews or roasted peanuts, roughly chopped

2 tbs crispy fried onions (store-bought or homemade)

1/2 tsp chili oil or chili flakes (optional)

Method

Base

Cook rice

Rinse 1 cup basmati rice under cold water until water runs clear. Combine rice, 1.75 cups water and 1/2 tsp salt in a small pot. Bring to a boil uncovered, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with fork before serving. (If using field greens: wash and dry greens and keep refrigerated until ready to assemble.)

Potato & Pea Curry

Prepare potatoes: peel (if using) and cut potatoes into 1/2–3/4-inch cubes so they cook evenly.

Heat a large skillet or medium saucepan over medium heat. Add 2 tbs oil. When oil is shimmering, add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and beginning to brown, about 6–8 minutes.

Add the grated ginger and minced garlic to the onions. Sauté 30–60 seconds until fragrant, taking care not to burn.

Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 3/4 tsp garam masala and 1/4 tsp red chili powder. Toast the spices with the onion-ginger-garlic for 30 seconds to bloom their flavor.

Add 1 cup chopped fresh tomato (or canned diced tomatoes) and 1 tbs tomato paste. Cook, stirring, until the tomato breaks down and the mixture becomes saucy, about 3–4 minutes.

Add the cubed potatoes to the pan and stir to coat with the tomato-spice mixture. Pour in 1/2 cup vegetable broth (or water) and 1/2 cup light coconut milk. Stir, bring to a gentle simmer, then cover and cook over medium-low heat until potatoes are tender when pierced with a fork, about 12–15 minutes. Stir once or twice while cooking to prevent sticking; add a splash more water if the pan becomes too dry.

When potatoes are nearly tender, stir in 1 cup peas and continue to simmer, covered, 3–4 minutes for frozen peas or 5–6 minutes for fresh peas, until peas are heated through and potatoes are fully cooked.

Taste and season with 1 tsp salt and 1/4 tsp black pepper, adjusting to taste. If you like more warmth, add additional garam masala or chili powder a pinch at a time. Remove from heat and stir in 2 tbs chopped fresh cilantro.

Toppings & Chutney (assembly)

Prepare raita (optional): In a small bowl combine 1/2 cup plain yogurt with 1/4 cup grated or diced cucumber, a pinch of salt and a little chopped cilantro or mint. Stir and refrigerate until serving.

Warm chutneys if desired. Set out 2 tbs mint or cilantro chutney and 1 tbs mango chutney or pickle for guests to spoon over bowls.

Assemble bowls: Divide cooked rice (or handfuls of field greens) among 2 bowls. Spoon the potato & pea curry over the base. Add dollops of raita and chutneys as desired. Sprinkle with 2 tbs toasted cashews or peanuts and 2 tbs crispy fried onions. Finish with an extra squeeze of lemon or lime and a small pinch of chili oil or flakes if you like heat.

Serve immediately. Leftover curry stores in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove with a splash of water or coconut milk.