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!
- 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
- 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.