Potato Curry Bowls
Servings: 6
Ingredients
- 3-4 large Yukon gold potatoes,peeled and cubed
- 3 tbsp olive oil
- 1 garlic clove, minced
- 1/2 tsp tumeric
- 1/2 tsp chili
- 1 tsp maharajah curry @seasonalityspices
- 1 tsp salt and pepper
- 1 cup vegetable broth or water
- 1 bunch coriander,minced
- 3 tbsp potato liquid
- 1 tbsp all-purpose flour
Instructions
- Heat oil in medium saucepan over low-medium heat. I use a cast iron pan or stock pot usually. Add potatoes, spices, salt, and pepper and cook for about five minutes, stirring often. Add garlic and cook 2 minutes.
- Add broth or water, cover and cook for 10-15 minutes. Make a slurry with the potato liquid and flour by whisking together in a small bowl and then stir into potatoes. Cook a couple more minutes to make a sauce.
- Check to make sure potatoes are cooked through and remove from heat. Sprinkle with minced coriander.
- Serve warm with naan bread and chopped purple onion.
Notes
**Any curry powder can be used in place of the Maharaja blend that was used in this recipe.