Summary:
This Mediterranean-inspired potato curry is a comforting side dish with onions and peppers. It's a dry curry with rich spices that comes together quickly on the stovetop. This easy-to-make side dish is suitable for vegan and gluten-free diets.
INGREDIENTS
- 2 pounds gold potatoes, peeled and cut into 1 inch chunks
- 1 large onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large tomato, chopped
- 2 tablespoons olive oil
- 2 tablespoons
balsamic vinegar - 1 teaspoon
ground turmeric - 1 teaspoon
ground cumin - 1 teaspoon
ground coriander - 1 teaspoon
garlic powder - 1 teaspoon kosher salt
- chopped fresh cilantro, for garnish
INSTRUCTIONS
- Add olive oil to 6 quart or larger pot. Add chopped potatoes. Cover with lid and place over medium heat. Cook for 15 minutes to give potatoes a head start on cooking, giving the pot a shake occasionally to mimic stirring. While waiting, prep other ingredients.
- Carefully uncover (watch out for oil splatters). Add onion to pot. Cook uncovered until onions are softened, about 10 minutes, stirring frequently.
- Add bell pepper to pot. Cook uncovered until softened slightly, about 3 minutes, stirring frequently.
- Add all dried spices (turmeric, cumin, coriander, garlic, salt) to pot. Stir constantly until aromatic and well-mixed, about 1 minute.
- Stir in tomatoes until softened, about 3 minutes.
- Check that potatoes are tender and cooked through; if not, cover with lid and cook until potatoes are tender.
- Turn off heat. Stir in balsamic vinegar until absorbed. Transfer to serving dishes, garnish with chopped cilantro, and serve immediately.
NUTRITION
| Makes 4 Servings |
| Amount Per Serving: |
| Calories 280 (23% from fat) | |
| Total Fat 7g | 11% |
| Saturated Fat 1g | 6% |
| Cholesterol 0mg | 0% |
| Sodium 300mg | 13% |
| Net Carb 45g | |
| Total Carb 50.5g | 17% |
| Dietary Fiber 5.5g | 21% |
| Sugars 7g | |
| Protein 6g |
PHOTOS
