Creamy Vegetable and Potato Curry

Creamy Vegetable and Potato Curry
  • 2 servings
  • 0:25 Preparation
  • 0:15 Cooking
  • 0:40 Total Time

Ingredients

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  • 1

    medium onion, chopped

  • 1

    clove of garlic, chopped

  • 2 tsp.
    (10 mL)

    sesame oil

  • 1 tsp.
    (5 mL)

    fresh ginger, grated

  • 1/4 tsp.
    (1 mL)

    chilli, crushed

  • 1 tsp.
    (5 mL)

    cumin seeds

  • 2 tsp.
    (10 mL)

    curry

  • 1 Tbsp.
    (15 mL)

    tomato paste

  • 3/4 lb
    (340 g)

    potatoes cut into 1 cm (0.4 inch) cubes

  • 4/5 cup
    (200 mL)

    vegetable broth

  • 1

    small green pepper, cubed

  • 1 cup
    (250 mL)

    small cauliflower flowerlets

  • 1

    zucchini, thinly sliced

  • 2

    tomatoes, cubed

  • 2/5 cup
    (100 mL)

    frozen green peas

  • Salt and freshly ground pepper to taste

  • 2/5 cup
    (100 mL)

    plain yogurt

  • fresh coriander

Preparation

Brown onion and garlic in the sesame oil. Add ginger, chilli, cumin seeds, curry and tomato paste. Mix well.

Add potatoes, vegetable broth, green pepper, cauliflower, zucchini, tomatoes, and green peas. Simmer for 10 minutes until desired firmness.

Add salt and freshly ground pepper to taste. Add yogurt.

Serve with coriander leaves.

épatante Patate!

Source: Féd. producteurs de pommes de terre du Québec