Mediterranean Potato Curry
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.
Mediterranean Potato Curry
- Prep
- 15 mins
- Cook
- 35 mins
- Total
- 50 mins
- Makes
- 4 servings
Ingredients
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
NOTES & TIPS
If you have fresh garlic on hand, replace the garlic powder with 5 cloves, minced.Leftovers can be covered and stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until heated through.
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