Vegetable Curry With Spiced Potatoes Recipe

Name: Vegetable Curry With Spiced Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp clarified butter; 1 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp turmeric; 1/2 lb sweet potato, peeled, chopped; 1 None small eggplant, chopped; 1 None red onion, chopped; 1 None green chili, finely chopped; 1 (13.5 oz) can diced tomatoes; 7 oz long-grain rice; 1 clove garlic, minced; 1 lb potatoes, peeled, sliced; None None fresh cilantro leaves, to serve; None None chapati bread, to serve

Servings: persons

3 tbsp clarified butter
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp turmeric
1/2 lb sweet potato, peeled, chopped
1 None small eggplant, chopped
1 None red onion, chopped
1 None green chili, finely chopped
1 (13.5 oz) can diced tomatoes
7 oz long-grain rice
1 clove garlic, minced
1 lb potatoes, peeled, sliced
None None fresh cilantro leaves, to serve
None None chapati bread, to serve

1
Heat 1 1/2 tbsp butter in a large saucepan over medium heat. Saute 1/2 tbsp coriander, 1/2 tsp cumin and 1/2 tsp turmeric for 1 min, until fragrant. Add sweet potato, eggplant, onion and chili. Saute for 3-4 mins. Add tomatoes, 1/2 cup water and rice. Bring to a boil, reduce heat and simmer for 10-15 mins.
2
Meanwhile, heat remaining butter in a frying pan over medium heat. Fry remaining spices and garlic for 1-2 mins, until fragrant. Add potatoes and cook for 10-15 mins, until tender and golden.
3
Serve vegetable curry with potatoes. Sprinkle with fresh cilantro. Serve with chapati.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tbsp clarified butter, 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp turmeric, and more.

Yes, Vegetable Curry With Spiced Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Curry With Spiced Potatoes

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