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Curried Potatoes
Very hot and tasty meat free curry, super smooth
Serves - 6 Heat ViewBag.Recipe.Heat (1-5)
Rating - 5 (1-5)
Prep Time 10 Minutes Cooking Time 50 Minutes
1 tablespoon vegetable oil
3 medium onions, diced
4 cloves garlic, minced
4 potatoes, peeled and cut into chunks
3 carrots, peeled and cut into 6cm pieces
4 tablespoon madras curry powder
400g tinned black beans
3 medium tomatoes, chopped
1 cup vegetable stock
2 jalapeño chillies, seeded and finely chopped
1 teaspoon balsamic vinegar
Heat oil in large pan over medium heat.
Add the onions and garlic then cook 5 minutes or until onions are soft and translucent.
Now stir in the potatoes, carrots, and curry powder and cook for 5 minutes.
Next add the beans and their liquid, tomatoes, broth, jalapeño chillies, vinegar, and 1 cup water.
Season with salt and pepper.
Cover and simmer 40 minutes or until the potatoes and carrots are cooked through.
Stir occasionally.