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Potato and Vegetable Curry

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, C, E, P
MineralsZinc, Copper, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 medium brown onion (150g), chopped finely

  3. 2 cloves garlic, crushed

  4. 1 tablespoon grated fresh ginger

  5. 2 red thai chillies, seeded, chopped finely

  6. 2 teaspoons ground cumin

  7. 2 teaspoons ground coriander

  8. 1 teaspoon garam masala

  9. 1 teaspoon ground tumeric

  10. 1kg potatoes, chopped coarsely

  11. 600g pumpkin, chopped coarsely

  12. 2 cups (500ml) vegetable stock

  13. 1 cup (250ml) coconut milk

  14. 200g green beans, halved

  15. 100g baby spinach leaves

Instructions Jump to Ingredients ↑

  1. Heat oil in large saucepan; cook onion, garlic, ginger and chilli, stirring, until onion softens. Add spices; cook, stirring, about 2 minutes or until fragrant. Add potato and pumpkin; stir to coat vegetables in spice mixture.

  2. Stir in stock and coconut milk; bring to a boil. Reduce heat; simmer, covered, about 20 minutes or until potato is almost tender. Stir in beans; simmer, covered, about 5 minutes or until potato is just tender. Remove from heat; stir in spinach.

  3. Tip: We used desiree potatoes but whole new potatoes, also known as chats, are equally as good.

  4. serving suggestion Serve with bowls of steamed basmati rice.

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