| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 2g | 60g |
| sugars | fibre | protein | salt |
| 10g | 7g | 7g | 1.5g |
If I had to pick one dish that quintessentially represents my cooking style—a blend of West Coast health-consciousness with homestyle American comfort food—it would unquestionably be the Potato Onion Curry. A hearty yet healthy concoction brimming with vegetables, spices, and astonishing taste, this is a signature Becky concoction that draws deeply from the abundant produce of those sun-kissed valleys I grew up in.
The Harmony of Health and Taste
What I adore about this recipe is the innovation it represents, taking wholesome ingredients typical in any American household—potatoes and onions—and giving them an adventurous spin with a blend of flavorful spices. The result is a dish that’s as nourishing for the body as it tantalizing for the taste buds.
This Vegetable based recipe Potato Onion Curry not only screams comfort food but is packed with a multitude of health benefits. For starters, potatoes are an excellent source of vitamins C and B6, while onions are rich in antioxidants, and can aid in boosting digestive health. Moreover, the garlic and ginger in this dish contribute to immune health, making this dish a veritable powerhouse of nourishment.
Action in the Kitchen
The cooking process for this curry is another aspect I love. It’s an enjoyable journey that begins with the simple sautéing of onions and elevates with the addition of a medley of spices, and finally culminates in a simmering pot of aromatic curry. It’s the kind of recipe that allows you to express creativity in the kitchen, inviting you to ‘taste as you go’ and tweak the flavors per your preference.
If you’re more familiar with American or Mediterranean stews, you’ll find preparing this curry a similar experience—just with a twist of Asian spices. And what’s a meal without accompaniments? This curry pairs excellently with whole grain steamed rice or wholesome flatbreads (recipe here), heightening the culinary journey while keeping it nutrient-dense.
A last sprinkle of chopped cilantro, and there you have it—a delicious, healthful Potato Onion Curry, straight from Becky’s kitchen, waiting to be savored.
What You’ll Need
- 3 large potatoes
- 3 medium onions
- 2 tablespoons of vegetable oil
- 3 cloves of garlic
- 1 tablespoon of grated ginger
- 2 green chilies, finely chopped
- 1 tablespoon of turmeric powder
- 1 tablespoon of cumin powder
- 1 tablespoon of coriander powder
- 2 cups of tomato sauce
- 1 cup of water
- Salt to taste
- Chopped cilantro for garnish
Method
Step One
First, peel the potatoes and the onions. Slice the potatoes into medium-sized cubes and the onions into thin slices. Mince the garlic and grate the ginger. Set these aside.
Step Two
Heat the vegetable oil in a large pan over medium heat. Once the oil is hot, add the sliced onions. Sauté the onions until they become translucent. Add the minced garlic, grated ginger, and finely chopped green chilies to the pan. Continue to sauté the mixture for another minute.
Step Three
Add the cubed potatoes to the pan and stir well, ensuring the potatoes are well coated with the onion and spice mixture. Cook for about 5 minutes, stirring occasionally.
Step Four
Add the turmeric powder, cumin powder, and coriander powder to the pan. Stir well to make sure the spices are evenly distributed. Continue to cook for another 2-3 minutes.
Step Five
Pour the tomato sauce into the pan, and add the cup of water. Stir well, making sure everything is well mixed. Add salt to taste. Lower the heat, cover the pan, and let it simmer for about 20 minutes, or until the potatoes are cooked through.
Step Six
Once the potatoes are tender and the curry has thickened to your desired consistency, remove from heat. Garnish with chopped cilantro before serving.
Step Seven
Enjoy your delicious Potato onion curry with a side of rice or fresh, warm bread!
