Description
Irresistibly Comforting Persian Potato Curry You’ll Crave
Ingredients
Scale
- 4 cups Yukon Gold Potatoes (Cubed)
- 1 tsp Kosher Salt (Adjust to taste)
- 2 tbsp Extra Virgin Olive Oil (For sautéing)
- 2 medium Yellow Onions (Sliced)
- 1 medium Green Bell Pepper (Chopped)
- 3 cloves Garlic (Minced)
- 1 tbsp Ginger (Freshly grated)
- 1 medium Red Chili (Minced)
- 1 tsp Turmeric Powder
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 2 cups Tomatoes (Chopped)
- 1 tbsp Tomato Paste (Optional)
- 2 tbsp Fresh Lime Juice
- 1 tsp Black Pepper (Adjust to taste)
- 1/4 cup Cilantro (Chopped, optional)
Instructions
- Boil the cubed Yukon Gold potatoes in salted water for about 10 minutes until tender. Drain and set aside.
- Heat extra virgin olive oil in a large saucepan over medium heat. Add sliced onions and sauté for 8 minutes until caramelized.
- Add the green bell pepper and sauté for an additional 3 minutes until softened.
- Stir in minced garlic, grated ginger, and minced red chili, cooking for 1 minute until fragrant.
- Add turmeric, cumin, and coriander; mix to coat the vegetables evenly.
- Incorporate chopped tomatoes and cook until softened, about 3 minutes.
- Pour in tomato paste and 1 cup of water to form a light sauce; stir well.
- Gently fold in the drained potatoes, adding lime juice, kosher salt, and black pepper. Cover and simmer for 15 minutes.
- Garnish with chopped cilantro and serve immediately.
Notes
- This curry pairs well with rice or bread.
- Adjust spice levels to your preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Persian Potato Curry, Vegetarian Curry, Comfort Food