Aloo Curry
This aloo curry is made with tender chunks of potato and tomatoes cooked in a rich and creamy, spicy coconut curry sauce.
Servings: 6 servings
Calories: 282kcal
Ingredients
- 2 large yukon gold potatoes diced (about 2 ½ cups)
- 1 tablespoon ghee
- 1 medium onion diced
- 2 garlic cloves minced
- 1 teaspoon ginger paste
- 1 teaspoon cumin seeds toasted and ground
- 1 teaspoon coriander toasted and ground
- ½ teaspoon mustard seeds toasted and ground
- ½ teaspoon turmeric
- 2 teaspoons garam masala
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 2 teaspoons salt
- 1 15- ounce can diced tomatoes
- 1 cup chicken stock
- 1 15- ounce can coconut milk
- Fresh cilantro for garnish
Instructions
- Heat the ghee in a large skillet or dutch oven over medium heat.
- Add the onion, garlic and ginger. Cook for 3-5 minutes until softened and starting to brown lightly.
- Add the spices and cook for 1-2 minutes, stirring often so they don't burn.
- Add the tomatoes and cook for 2-3 minutes.
- Add the broth, potatoes and coconut milk and bring to a simmer. Cook for 25 minutes, until potatoes can be easily pierced with a fork.
- Remove from heat and serve with chopped cilantro, rice and naan.
Notes
- Cut the potatoes in 1 inch cubes for the best results. They will cook quicker this way.
- Use a high sided skillet so you can fit all the ingredients in easily.
- Watch the spices while they toast as they can burn easily.
- If the curry is too thin, simmer for additional time until it thickens to your preference.
- If curry is too thick, stir in additional stock or coconut milk.
Nutrition
Serving: 1cup | Calories: 282kcal | Carbohydrates: 21g | Protein: 5g | Fat: 21g | Saturated Fat: 18g | Cholesterol: 8mg | Sodium: 957mg | Potassium: 654mg | Fiber: 4g | Sugar: 6g | Vitamin A: 123IU | Vitamin C: 22mg | Calcium: 51mg | Iron: 3mg