| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 15g | 12g | 22g |
| sugars | fibre | protein | salt |
| 5g | 4g | 5g | 1g |
The Spicy Welsh Onion and Potato Curry is a recipe that brings together a delightful blend of flavors and textures, creating a truly comforting and wholesome dish. Growing up in the vast landscapes of Montana, my culinary roots are steeped in hearty, flavorful ingredients. However, my passion for new flavors constantly encourages me to explore ingredients from around the world, and this curry is a perfect example.
Why This Recipe Stands Out
The first time I encountered Welsh onions, I was captivated by their unique flavor and versatility. In the Spicy Welsh Onion and Potato Curry, they add a subtle sweetness and a robust texture that perfectly complements the softness of the potatoes. These ingredients, combined with the aromatic spices of turmeric, coriander, and cumin, create a symphony of flavors that dance on your taste buds.
Health Benefits of This Delicious Curry
Beyond its rich flavors, this curry is packed with nutritional benefits. Potatoes, often misunderstood, are rich in vitamins C and B6, potassium, and fiber. When paired with the anti-inflammatory properties of ginger and turmeric, and the healthy fats from coconut milk, this dish is not only delicious but also nourishing. The addition of green peas provides a good source of plant-based protein and essential vitamins, making this a well-rounded meal.
One of the aspects I love most about this recipe is its versatility. If Welsh onions are not readily available, leeks can be an excellent substitute without compromising the dish’s integrity. The curry’s base of tomatoes and coconut milk creates a creamy consistency that’s reminiscent of other comforting curries, such as Thai coconut curry or Indian masala. Serve it over a bed of fluffy rice or alongside warm naan bread to soak up all the rich, flavorful sauce.
For those who cherish a well-spiced, vegetable-based dish that is both filling and nutritious, the Spicy Welsh Onion and Potato Curry can become a staple in your kitchen. The delightful combination of readily available ingredients makes it a convenient and enjoyable recipe to prepare, whether you’re cooking for family or impressing guests with your gourmet skills.
To mix things up, try pairing this curry with a refreshing cucumber salad or a tangy mango chutney on the side; these contrasts will further elevate the meal. As someone always eager to incorporate new flavors into traditional dishes, this curry represents the best of both worlds – familiarity and adventure on a plate.
What You’ll Need
- 2 tablespoons vegetable oil
- 1 large Welsh onion (or substitute with 2 large leeks), thinly sliced
- 3 medium potatoes, peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes
- 1 (14-ounce) can coconut milk
- 1/2 cup vegetable broth
- 1 cup green peas (fresh or frozen)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
- Cooked rice or naan bread for serving
Method
Step One
Heat the vegetable oil in a large pan over medium heat. Add the thinly sliced Welsh onion (or leeks), and sauté until they are soft and translucent, about 5-7 minutes.
Step Two
Add the minced garlic and fresh ginger to the pan. Cook for another 2-3 minutes until they are fragrant.
Step Three
Stir in the ground turmeric, ground coriander, ground cumin, chili powder, paprika, salt, and black pepper. Cook the spices for 1-2 minutes, stirring frequently to prevent them from burning.
Step Four
Add the diced potatoes to the pan, stirring well to coat them in the spice mixture. Cook for about 5 minutes, allowing the potatoes to absorb some of the flavors.
Step Five
Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer.
Step Six
Cover the pan and let the curry simmer on low heat for about 20-25 minutes, or until the potatoes are tender and cooked through.
Step Seven
Stir in the green peas and cook for an additional 5 minutes, until the peas are heated through.
Step Eight
Remove the pan from heat and stir in the chopped fresh cilantro and lemon juice.
Step Nine
Serve the Spicy Welsh Onion and Potato Curry hot with cooked rice or naan bread. Enjoy your meal!
