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Curry Aartappels (Curried Potatoes)
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Dinner
Lunch
Side Dishes
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Description
A simple, flavourful, and economical vegetarian side dish. Cubed potatoes are cooked in a mild, aromatic curry sauce until tender. Great with any main meal.
Ingredients
- 1kg potatoes, peeled and cut into 2-3cm cubes
- 30ml (2 tbsp) oil
- 1 large onion, finely chopped
- 2-3 cloves garlic, crushed (optional)
- 15ml (1 tbsp) grated fresh ginger (optional)
- 30ml (2 tbsp) mild curry powder (adjust to taste)
- 5ml (1 tsp) turmeric
- 1 can (410g) chopped tomatoes (optional, for a richer sauce)
- 250ml (1 cup) vegetable stock or water
- Salt and freshly ground black pepper to taste
- Fresh coriander, chopped (for garnish, optional)
Instructions
- Heat oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent. Add garlic and ginger (if using) and cook for 1 minute until fragrant.
- Stir in curry powder and turmeric. Cook for 30 seconds until fragrant.
- Add the cubed potatoes and chopped tomatoes (if using). Stir well to coat the potatoes.
- Pour in the vegetable stock or water. Bring to a simmer, then reduce heat to low, cover, and cook for 20-30 minutes, or until the potatoes are tender and the sauce has thickened. Stir occasionally to prevent sticking.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh coriander (if using), as a side dish with almost anything.