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As promised, curry

I said last week that I would share this recipe with you and here I am, holding up my end of the bargain. It is an especially easy and particularly delicious meal. I made it once before, when O and I first started dating, and he proclaimed it ‘better than restaurant curry’. This, of course, made me feel like a culinary genius ready to continue cooking for him forever. Kudos to him on the successful completion of his plan.

So. The recipe: the apple really gives the taste depth; the toppings perfect it. Then again, we had leftovers the following day with couscous and without toppings and it was still great. If you’re really into curries, my friend Maggy posted a recipe this week, too. Soup. Yum.

East Indian Potato Curry
via Big Sister’s Mother-In-Law

1 onion, diced
2 cloves garlic
2 Tb. oil
4 Tb curry powder
2 Tb. flour
1/2 tsp. salt
2 c. water (we used broth instead)
1 stock cube
1 Tb. lemon juice
1 apple, peeled and diced
2 large russet potatoes, peeled and diced

Topping ideas: Peanuts, Raisens, Cucumbers, Coconut, Tomatoes, Chutney

Put potatoes in oven to bake.

Heat pan 2 minutes on medium hugh, add oil, heat two minutes. Saute onion and garlic until transparent.

Add curry powder and flour.

Add water (or broth) and stock cube.

Add seasonings and apple. Stir frequently and bring to a boil. Add potato and heat until cooked through.

Serve with hot white rice.

More like this:

February 23, 2013 - 5:16 pm

ofer - I really enjoyed eating this meal.

February 23, 2013 - 10:54 pm

Emily - I really enjoyed this comment.

February 24, 2013 - 6:34 pm

Haley - We always make this with chicken and it never occurred to me to make it a vegetarian dish, but it’s a great idea! We always use a sweet potato instead of regular potatoes and add some frozen peas, too.

February 24, 2013 - 6:39 pm

Haley - Also: You pre-bake the potatoes? I always let the sweet potato cook in the pot while it simmers. Less work that way. :)

February 24, 2013 - 10:14 pm

Emily - Ooh, frozen peas would have been good.

I pre-baked the potato while I was stirring and chopping and adding and thickening all the other things, then added to cook the rest of the way. In my mind, it must take shave off some cook time? Maybe?

February 25, 2013 - 11:04 am

Haley - Yes, you’re probably right. And I wonder if pre-baking helps the potatoes maintain a better texture?

February 25, 2013 - 3:03 pm

Haley - I cannot resist saying that your food photography is fantastic and you should definitely keep posting recipes!

February 25, 2013 - 6:29 pm

Emily - It is becoming a new love, food photography. More recipes soon… but since you’re my source of most of them, it might not be so exciting for you :)