Curried Potatos

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Category: Indo Caribbean

Published on Wednesday, 07 December 2011 00:24

Written by Super User

Hits: 135

Curried Potatoes  is one of our most popular curried vegetable dishes.

4 tsp curry powder
1 small onion, cut into small pieces
4 cloves garlic, minced or crushed
2 medium sized potatoes, washed, peeled, and chopped into 1/4" cubes
salt to taste

Additional ingredients
(optional-depending on personal taste and what is available in the kitchen): I like to add some or most of the following ingredients (if I have them)
up to 1 cup chick peas
up to 1 cup sweet potato, nigerian yam, or plantain (if adding these, then use less potatoes from above)
up to 1 cup of red, yellow, or green pepper (cut into small pieces)
up to 1/2 cup broccoli or cauliflower (chopped small
up to 1.2 cup sliced pak choy or cabbage
1/2 cup to 1 cup of water

Procedure:
Heat the spices in the oil on medium heat, in either a sturdy, deep frying pan, or a heavy-bottomed saucepan. Cook stirring for 5 minutes, careful not to burn spices. Then add onion and garlic and cook for 1-2 minutes stirring. You may have to turn down the heat a little bit so that the garlic doesn't burn. Then add the potatoes and fry them up for 1-2 minutes, stirring. This is also the time to add any of the following items: chick peas, sweet potato, nigerian yam, plantain, peppers, broccoli, cauliflower, bok choy, or cabbage. Add the water so that it covers the bottom to at least 1/4" of liquid, (but not more than 1/2") Cover the pan and simmer for 15 minutes on medium low heat (the mixture should gently bubble). Taste for salt and be sure that potatoes are soft. Add a little more water if necessary.

Serve on rice or scooped onto "roti"

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