Roasted Potatoes with Veggie Tumeric Curry

What to do with a bunch of potatoes? I needed to search around to see what tasty dishes I could make. I found this recipe from The Garlic Diaries blog. It was an interesting take to first roast the potatoes and then combine to make the curry.

I chose not to combine as I thought it would make the crispy potatoes soggy by the time I got to eating them next week. I used the same curry recipe, but since I had 1/2 lbs. more potatoes I added more vegetable broth to the mixture. I regret doing that since I didn’t end up mixing the potatoes into the gravy and the gravy was watery even after adding a bunch of vegetables.

Here’s how I changed up the ingredients a bit to suit my tastes:

  • 2.5 pounds potatoes
  • 2 cups of diced onion or any other alliums, roughly diced
  • 1.5 tsp garlic paste
  • 1½ teaspoons fresh ginger paste
  • 1 jalapeno, half of the seeds in tact, minced
  • 1-13.5 oz can coconut milk
  • 1 cup vegetable stock
  • For the curry powder blend:
  • ½ teaspoon ground yellow mustard
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cumin
  • 2 teaspoons turmeric
  • Frozen vegetables: 1.5-2 cups of cauliflower, 1 cup of peas
  • 1 cup of carrot sticks

For the future, 2.5 potatoes just about filled up a half sheet tray. It looked like it would’ve just about filled up the amount of gravy I made and evenly coated.

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