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Nutrition Facts
Serving Size 1 (537g) Recipe makes 4 servings
Calories 387
Calories from Fat 102		(26%)
Amount Per Serving		%DV
	Total Fat 11.4g	17%
	Saturated Fat 6.9g	34%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 694mg		28%
Potassium 1538mg		43%
Total Carbohydrate 63.3g		21%
	Dietary Fiber 8.7g	34%
	Sugars 6.8g
Protein 10.3g		20%
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Vegetarian Epicure's Potato Curry

Recipe #310774 | 1¼ hours | 15 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: lynnski / LA
Jun 27, 2008

This is a very simple, basic curry recipe, great for a beginer in Indian cooking (like me), but its still delicious. Recipe was adapted from the: "vegetarian epicure" by anna thomas.

SERVES 4 (change servings and units)

Ingredients

6 medium russet potatoes
3 tablespoons butter or ghee or oil
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon mustard seeds or ground mustard
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cayenne pepper
2 cups water
1 cup yogurt
2/3 cup sweet peas

Directions

1
Peel the potatoes and dice them evenly.
2
In a wok, or large fry pan, heat the butter or oil and add the spices; let them simmer for 3 minutes, then add the potatoes and stir-fry them until they are coated with the spices and getting crisp, about 5 to 10 minutes.
3
Add 2 cups of water, lower the heat, and simmer slowly for about 1/2 hour, giving an occasional gentle stir.
4
When the potatoes are tender, add the yogurt and defrosted peas and heat everything up for a few minutes, and serve.