Potato Recipe

This vibrant vegetable curry is a comforting staple that brings the warmth of home cooking to your table. Featuring tender potatoes, sweet peas, and crisp green beans, the dish is simmered in a rich, aromatic sauce made from fresh coconut, poppy seeds, and mild chilies. The result is a harmonious blend of creamy texture and subtle heat, balanced by the fresh brightness of coriander. It is an excellent choice for weeknight dinners or when you need a satisfying, plant-based main course that feels indulgent yet simple. With pantry-staple spices and fresh vegetables, this recipe offers reliable flavor and a beautiful presentation, making it a dish you will return to again and again for its comforting richness and ease of preparation.

Cooking Method: Boiling, Stewing

Cuisine: French

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 387.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant vegetable curry is a comforting staple that brings the warmth of home cooking to your table. Featuring tender potatoes, sweet peas, and crisp green beans, the dish is simmered in a rich, aromatic sauce made from fresh coconut, poppy seeds, and mild chilies. The result is a harmonious blend of creamy texture and subtle heat, balanced by the fresh brightness of coriander. It is an excellent choice for weeknight dinners or when you need a satisfying, plant-based main course that feels indulgent yet simple. With pantry-staple spices and fresh vegetables, this recipe offers reliable flavor and a beautiful presentation, making it a dish you will return to again and again for its comforting richness and ease of preparation.

Ingredients

2 Tbsp chopped, fresh green coriander
When the vegetables are cooked, add the spice paste and another
Ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the

Directions

1
Peel and chop the potatoes, carrots, and aubergine into bite-sized pieces; trim the French beans.
2
Place the chopped vegetables and peas into a medium-sized saucepan.
3
Add 250ml (8 fl oz) of water to the saucepan.
4
Bring the water to a boil over high heat.
5
Cover the pan, reduce heat to medium, and cook for about 4 minutes, or until the vegetables are just tender.
6
Meanwhile, place the coconut, chilies, poppy seeds, and salt into the container of an electric blender.
7
Add 150ml (5 fl oz) of water to the blender and grind until you achieve a fine, smooth paste.
8
Set the blended spice paste aside.
9
Once the vegetables are tender, add the spice paste, tomatoes, yoghurt, and garam masala to the saucepan.
10
Stir gently to combine all ingredients without breaking the vegetables.
11
Bring the mixture back to a gentle boil and simmer for 2-3 minutes to meld the flavors.
12
Transfer the curry to a serving dish and garnish generously with the fresh chopped coriander.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 387.0kcal

% Daily Value *
Total Fat 33.2g52%
Saturated Fat 24.0g120%
Cholesterol 52.5mg18%
Sodium 487.8mg21%
Total Carbohydrate 9.9g4%
Dietary Fiber 3.2g13%
Sugars 3.9g
Protein 18.1g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato, curry, vegetarian, vegan, peas, carrots, green beans, coconut, coriander, spice paste, simmer, blender, indian style, comfort food, side dish, plant based, easy dinner, homemade, fresh herbs, poppy seeds

Read it online: https://www.chefs-mate.com/recipe/potato-recipe-129/