Tuesday, April 27, 2010
Potato Cumin Curry
At the moment, I am in love with curries and this Potato Cumin Curry is no exception. It really is amazing what a can of coconut milk and a couple tablespoons of curry powder can do for the humble potato. Over at I Heart Cooking Clubs we are celebrating spices this week, with the challenge to use one or more spice from our spice cabinet. Sounds like the perfect excuse to whip up another tasty curry recipe.
This potato curry is so simple, quick and delicious. It is a combination of russet potatoes, chickpeas, coconut milk, curry powder, cumin, and saffron. A quick one pot meal, that comes together quickly and provides instant comfort in a bowl. Extremely filling, this is a delicious meal that I will make again.
Potato Cumin Curry
Adapted from Kitchen Express by Mark Bittman
Peel and cut four baking potatoes into half-inch pieces. In oil, cook a thinly sliced onion until just soft, about two minutes; add a couple of tablespoons of curry powder, a tablespoon of cumin, and a pinch of saffron. Add the potatoes and toss to coat with the spices. Then add a can of coconut milk; fill the can with water and add that, too. Bring the mixture to a steady bubble; cover and cook until the potatoes are almost tender; about eight minutes. Add a drained can of chickpeas. Combine well and continue cooking until the potatoes are tender and the beans are warmed through. Serve topped with freshly chopped cilantro.
Notes/Results: I really liked this recipe. It was delicious and comforting, not to mention a very tasty one-pot meal. I made a few changes, using a can of lite coconut milk and leftover chicken stock instead of the water. I didn't have cilantro, so I garnished with chives. This curry was great served right away, but was much thicker and tastier the next day once the flavors had a chance to meld. This is definitely a recipe that I will make again.
This is my submission for I Heart Cooking Clubs. We're really spicing things up in the kitchen this week, click on the link to check it out!
Labels: I Heart Cooking Clubs, Mark Bittman, vegetables, Vegetarian
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This soup looks wonderful Kim! I love cumin. Have a wonderful day!ReplyDelete
that looks and sounds amazing! I love curries too!ReplyDelete
You will be my best friend ever if you bring me some right now. I'm at home with raging allergies and a very nice sinus headache!ReplyDelete
Sounds like Mark Bittman knows good soup! This sounds like another winner.ReplyDelete
The beauty of curry really is amazing, especially those with coconut milk in them. That semi-sweet semi-spicy quality can't be beat. I love the sound of this curry. You did such a great job, Kim!ReplyDelete
Almost-instant gratification plus coconut milk.ReplyDelete
That one can't be bad. ;)
Fabulous recipe, always looking for cool curries for my hubbs.ReplyDelete
I love the idea of the flavors getting better the next day. Those kinds of recipes are so comforting. This curry sounds delicious.ReplyDelete
Curries are my favorite go-to meal--quick, easy, delicious and you can use up all the veggies in your fridge. This looks delicious--love the potato and chick pea pairing--Yum! ;-)ReplyDelete
Looks like it was a very satisfying dish. Just received my copy of Kitchen Express a few days ago. This is one I'll have to bookmark. Thanks Kim!ReplyDelete
It's so cold and windy today, this would be great!ReplyDelete
I'm making a coconut curry potato dish tonight for dinner. Your soup is definitely prettier than most. I'll have to add this to the list!ReplyDelete
You man does that sound delish! I've made lots of stuff with curry over the years but never combined it with coconut milk. Now I'm wondering why??!!ReplyDelete
I love everything about this soup! It's quick and easy and full of delicious flavors. Looks wonderful!ReplyDelete
Just think people all over the world take the humble potato and make into something that is delicious and simple. Your potato soup with curry is really nice. I love curry. I love this soup.ReplyDelete
When I was in college I had a roommate from Thailand, and I really discovered some amazing new flavors-Curry was one of them.
Great post Kim!
That looks like a great curry Kim. I'm loving curries too. Potato and chickpeas are great together - I also really like pumpkin and chickpeas together in a curry.ReplyDelete
A few simple ingredient, turns out a delicious soup.ReplyDelete
I don't think I would have thought of using coconut milk with potatoes. That is one I have not looked at yet in Bittman's book.ReplyDelete
Damn Nigella had me packing on an extra 10 plus pounds so I have been leaving her on the shelf lately :-)
I do love potatoes with curry. Mr.Bittman does it again. Tantalizingly scrumptious!ReplyDelete
there really is something poetic about the flavor of curry isn't there! this looks amazing, i bet it was so velvety with those potatoes!ReplyDelete
I have to say that cooking with curries makes it so much easier to create a tasty and satisfying meal! This soup looks great!ReplyDelete
What a lovely soup! I love cumin and almost any dish that uses it. I'll have to give this a try. I hope you are having a great day. Blessings...MarybReplyDelete
Oh I love curry! Cumin is seriously one of my favorite spices. Yum!ReplyDelete
I love cumin flavor!!! That soup sounds delicious, Kim! Your pictures are beautiful, too :)ReplyDelete
i never seem to like curry dishes, but this one sounds delicious. I love cumin, too!ReplyDelete