Ingredients and Weight:
- Potatoes, 2 lbs. (peeled and diced)
- Onion, 1 (large, chopped)
- Garlic, 4 cloves (minced)
- Ginger, 1 tbsp. (grated)
- Curry powder, 2 tbsp.
- Turmeric powder, 1 tbsp.
- Cumin seeds, 1 tsp.
- Coriander powder, 1 tsp.
- Garam masala, 1 tsp.
- Red chili powder, 1/2 tsp. (optional, for spiciness)
- Vegetable broth, 3 cups
- Coconut milk, 1 can (13 oz.)
- Salt and pepper, to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Heat a large pot or Dutch oven over medium heat.
- Add the potatoes, onion, garlic, and ginger and sauté until softened, about 5 minutes.
- Stir in the curry powder, turmeric, cumin, coriander, garam masala, and red chili powder (if using). Cook for 1 minute to release the flavors.
- Pour in the vegetable broth and coconut milk. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
- Season with salt and pepper to taste.
Nutritional Information:
- Calories: 250 per serving
- Fat: 12g
- Cholesterol: 0mg
- Sodium: 300mg
- Carbohydrates: 40g
- Protein: 5g
Dish Characteristics:
- Creamy and flavorful
- Medium spiciness level
- Perfect for a hearty and satisfying meal
User Comments:
- "This curry is absolutely delicious! The combination of spices is perfect and the potatoes are so tender." - Sarah
- "I love how easy this dish is to make. It's a great weeknight meal." - David
- "The coconut milk gives this curry a wonderful richness." - Emily
Special Precautions and Tips:
- If you don't have coconut milk, you can substitute evaporated milk or heavy cream.
- For a vegan version, use vegetable broth instead of chicken broth and omit the butter.
- Add more red chili powder if you prefer a spicier dish.
