Tomato Potato Curry

We had the first snow flurries a few days ago! Time to share our loveliest winter dishes.

This is one of my oldest go-to recipes: two ingredients, spices, one pot. Even a college student can cook it, or a toddler 😉
You will need potatoes, tomatoes – or canned tomatoes to save time – and spices to a degree of hotness that agrees with your stomach lining. We keep it very mild and enjoyed it for dinner and as a side for lunch the next day.
If you find purple potatoes at the store, go for it. The lovely color is Ilian’s second favorite (the first one is brown), so I’m waiting to get my hands on some for a repeat cooking of this curryish stew.
Your toddler can pour tomatoes into the pot, stir before the pot goes onto the stove, and use her or his hands to mix the potatoes with their spices. The mess is not too bad as there’s no oil on the potatoes here 🙂 And the spices’ grainy texture together with the toddler-hands-sized potato cubes let littles explore the food they’re about to eat as well as compare textures before and after cooking. We had a lovely kitchen experience!

Hope you do, too, and stay warm!

 

Tomato Potato Curry

  • Servings: dinner for 3 with leftovers
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Ingredients

  • 3 lb potatoes
  • 6 medium tomatoes, or a large can (32 oz) diced tomatoes
  • 1 TBsp canola oil
  • 2 tsp mustard seeds
  • 2 tsp salt
  • 3 tsp cumin
  • 1 1/2 tsp coriander
  • 1 1/2 tsp turmeric
  • 1 tsp ginger powder
  • optional: curry powder, chili powder etc. to taste

Directions

  1. Peel the potatoes and cube them.
  2. Place them in a bowl together with the salt, cumin, coriander, turmeric, ginger powder, and other optional spices. Mix well, set aside.
  3. Cube the tomatoes.
  4. Add the canola oil, mustard seeds, and tomatoes to a pot, bring to a boil. Reduce heat to medium low, let simmer for about 7 minutes, until tomatoes begin to break down. [If you do not have a young person helping you, fry the mustard seeds in the oil for a bit until they start to pop, then add the tomatoes.]
  5. Add potatoes and water to cover. Let simmer for 20-30 minutes, until potatoes are soft.
  6. Serve and enjoy with yogurt or sour cream (if you eat dairy) and/or naan (if you eat gluten).

4 thoughts on “Tomato Potato Curry”

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