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cooking potato curry in pot

Mediterranean Potato Curry

Prep
15 mins
Cook
35 mins
Total
50 mins
Makes
4 servings

Ingredients

Instructions

  1. 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.

  2. Carefully uncover (watch out for oil splatters). Add onion to pot. Cook uncovered until onions are softened, about 10 minutes, stirring frequently.

  3. Add bell pepper to pot. Cook uncovered until softened slightly, about 3 minutes, stirring frequently.
  4. Add all dried spices (turmeric, cumin, coriander, garlic, salt) to pot. Stir constantly until aromatic and well-mixed, about 1 minute.
  5. Stir in tomatoes until softened, about 3 minutes.
  6. Check that potatoes are tender and cooked through; if not, cover with lid and cook until potatoes are tender.

  7. 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  
Vitamin A 2% · Vitamin C 137% · Calcium 5% · Iron 17%

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.