Potato Curry
Ingredients
- 1 pound creamer or fingerling potatoes
- 2 tablespoons olive oil
- 1 small yellow onion minced
- 2 cinnamon sticks
- 2 cardamom pods
- ¾ teaspoon cumin seeds
- ½ teaspoon brown mustard seeds
- 1 large tomato diced
- 2 large garlic cloves minced
- ½ inch fresh ginger minced
- 1 teaspoon fenugreek
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ¾ teaspoon Celtic sea salt
- ¼ teaspoon cayenne
- 1 ½ cups water or broth
- 1 cup plain Greek yogurt
- 1 cup cilantro leaves
- ⅓ cup roasted cashews
Instructions
- Cut potatoes into 1-inch pieces if large. Place potatoes in a saucepan with salted water, bring to a boil and cook until tender. Drain and set aside.
- Heat olive oil in a sauté pan over medium-low heat.Add onion and whole spices. Sauté until onions are translucent and starting to brown.
- Stir in diced tomato, garlic, ginger, ground spices, salt, and water/broth. Bring to a gentle simmer and cook for 5-10 minutes, or until tomatoes break down.
- Add yogurt and stir until smooth then add in cooked potatoes. Heat through and serve garnished with cilantro and cashews.
Notes
- Pairs well with steamed rice, chicken skewers, or garlicky naan bread
- Can be made dairy free by substituting Greek yogurt with a plant-based version