potatoes

06/19/14 Life # , , , , , , ,

Vegetarian Curried Potatoes with Green Beans and Chickpeas

Curried_PotatoesTweaked this recipe from from Vegetarian Times to make my own Curried Potatoes with Green Beans and Chickpeas, and it was AH-mazing! It was also cheap, fast, and easy, and can easily be adjusted for the vegetables you have on hand.

Here’s the original recipe and the changes I made;

Curried Potatoes with Cauliflower and Peas

Serves 6

30 minutes or fewer

To make a vegan version of this vegetable curry, substitute vegetable oil for the ghee. Serve with rice and Cucumber Raita.
  • 2 tsp. ghee or melted butter
  • 1 10-oz. pkg. diced onions, or 1 large onion, chopped (2 cups)
  • 4 cloves garlic, minced (4 tsp.)
  • 2 tsp. minced fresh ginger
  • 1 ½ tsp. curry powder
  • 1 tsp. ground cumin
  • 1 tsp. brown mustard seeds
  • ½ tsp. ground turmeric
  • 6 Yukon gold potatoes, cut into ½-inch pieces (1½ lb.)
  • 1 head cauliflower, cored and cut into 1-inch pieces (1½ lb.)
  • 1 tsp. sugar
  • 1 cup frozen peas, thawed

1. Heat ghee in pressure cooker over medium heat. Add onions, and cook 2 to 3 minutes, or until softened. Stir in garlic, ginger, curry powder, cumin, mustard seeds, and turmeric, and sauté 2 minutes. Add potatoes, cauliflower, sugar, and ½ cup water.

2. Close pressure cooker, and bring up to high pressure. Cook 5 minutes.

3. Release pressure with quick-release button, or transfer pressure cooker to sink, and run cool water over rim to release pressure.

4. Stir peas into cauliflower mixture, and season with salt and pepper, if desired. Serve hot or at room temperature.

Changes as follows;

I don’t have a pressure cooker, so I cooked everything in a big skillet, including the potatoes. They took a little longer than five minutes to cook through, but it was fine.

I doubled the amount of curry powder (I like a strong curry flavor) and water (to account for the cooking of the potatoes).

I used green peans in place of the peas (didn’t have any!) and cauliflower (which doesn’t have a lot of nutritional value) and added chickpeas at the end for added protein. I also used Russet potatoes since that’s what I had on hand.

I salted liberally at the end, adding a little at a time until it tasted right.

Other than these changes, the dish was wonderful. I agree that it would be good served cold, too, as a kind of Curried Potato Salad, and I also think the spice mixture would be good as a sauté for vegetables to serve over rice or quinoa.

A winner! Teenagers loved it, too.

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Michelle Zink is the award-winning author of over seven novels. She lives in New York with too many teenagers and too many cats.
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