You guys loved the potato-lentil curry that I had shared a few days ago, and I was truly happy to see all the remakes!
Here is another ridiculously easy one-pot curry that I often make, you kind of throw everything in the pot, let it cook, and then it is done! All you need is a few basic ingredients. It is mildly spicy, fragrant, and super satisfying!
Servings:
Ingredients
- 1/2 tsp oil any variety
- 1 tbsp cumin seeds
- 2 cloves garlic minced
- 2 medium sized, ripe juicy tomatoes finely chopped (or use a 14 oz. can of diced tomatoes)
- 2 large boiled potatoes cut into cubes (see tips below)
- 1 tsp ground turmeric
- 1 tbsp ground coriander
- 1 tsp cayenne or chili powder - use according to your preference
- 1 large bell pepper diced
- salt to taste
- black pepper to taste
- fresh cilantro as needed, finely chopped
- fresh lemon juice
- onions sliced, to serve
Instructions
- In a deep pot over medium-high, heat the oil until, add in the cumin seeds, garlic, and cook until fragrant, about 30 seconds
- Add the tomatoes, boiled potatoes, and stir in water just enough to submerge the, veggies
- Add ground turmeric, ground coriander, ground cayenne/chili powder
- Bring to a simmer, then cover and cook for 20 minutes, adjusting the heat to maintain a steady but gentle simmer.
- Stir in the bell peppers, 1/4 cup water, and continue to simmer, uncovered, stirring occasionally, until the liquid is slightly reduced, about 5 minutes.
- Mash a few cubes of potatoes, You do not need to mash them all the way - just a few pieces crumbled will give the curry a thicker consistency. Simmer for another 2 minutes
- Adjust the consistency by adding some more water, if needed. If you do add water, make sure you simmer the curry for a few more minutes before turning the heat off
- Taste and season with salt and pepper. Turn off the heat and transfer to a serving bowl and sprinkle with fresh cilantro.
- Serve with rice or flat bread along with some lemon wedges, and thinly sliced onions.
Notes
*You can use any variety of potato. I thoroughly wash the potatoes, add them to my Instant Pot and pressure cook them until they are cooked through, but still holding shape, about 15 minutes (cooking time depends on the variety of potato). Because I scrub the potatoes well, and also use organic ones, I don’t always peel their skin. If i want to discard the skin for some reason, I wash them, pressure cook them, and then simply peel the skin off after they are cooked.
*I usually use any leftover boiled potatoes for this recipe but feel free to use unboiled potatoes here. Wash and cut them into cubes and follow the same directions as mentioned above. The result is the same, only the cooking time will vary.
*If you don’t use a pressure cooker, simply bring a large pot of water to boil, add the potatoes to the water and cook them until they are cooked through. Cutting the potatoes in half before boiling them helps cook them faster
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