ncooked rice.
For the potato curry: Heat the 3 tablespoons of
rizzle the mixture over the potato salad and stir in lightly
ight golden colour.
Add curry leaves, cardamoms, cloves, cinnamon stick
ow spicy you want the curry). Heat over high heat until
ust cover the aubergine and potato cubes. Squeeze in lemon juice
ot, boil chopped potato, chopped pumpkin, chopped sweet potato until tender.
oriander, 1 1/2 teaspoons curry powder, 1 teaspoon ground cumin
lso buy this in the Indian market, but it is much
ill golden brown.
Add curry leaves, cloves, cardamoms, cinnamon.
ot with South Indian lentil curry
Sambhar (South Indian Lentil Curry):
Heat
hey stop spluttering, add the potato cubes.
Stir-fry on
pierce the skin of each potato in a couple of places
ncover add yogurt,Garam Masala,Curry Powder,Coriander powder,turmeric powder
b>curry, heat oil in a large saucepan on medium. Cook sweet potato
he potatoes, garam maslala or curry, salt, green onions and egg
- 5 SERVINGS: Shake instant potato pancake mix before opening. Into
Preheat oven to 400\u00b0F. Toss sweet potato in a baking pan with half the oil. Bake 20-30 mins, until tender.
Meanwhile, for the curry, heat remaining olive oil in a large saucepan. Saute pepper, onion and garlic 4-5 mins, until tender. Stir in curry paste and cook 1 min. Stir in tomatoes, beans and vegetable stock. Bring to a boil. Reduce heat to low and simmer, partially covered, 20 mins. Add sweet potato and spinach. Season to taste and serve with rice and tzatziki sauce.
Recipe passed on from Mother, Catherine W. McCullough.
Combine first 8 ingredients.
Melt butter in a Dutch oven over medium heat.
Saute onion& garlic for 5 minutes, stirring frequently.
Stir in spice mixture; cook 5 minutes, stirring frequently.
Add chicken; cook 10 minutes, stirring frequently.
Combine yogurt and tomato paste.
Add yogurt mixture, potato and water to pan.
Bring to a boil.
Cover, reduce heat and simmer 1 hour, stirring occasionally.
Serve over rice and enjoy!
econds.
5. Add curry powder and stir another 10