Spicy Potato Curry
This Potato Curry is spicy and hearty. Perfect for a cold Spring or winters night. Enjoy it with Jeera rice for a complete meal!
Equipment
- dutch oven or large pot
Ingredients
- 2 tbsp olive oil
- ½ red onion (diced)
- 1 leek; white part only (chopped)
- 1 carrot (diced)
- 1 stalk celery (chopped)
- 2 garlic cloves (minced)
- 1 tbsp ginger (minced)
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp turmeric
- 1 tsp coriander
- ½ tbsp Kashmiri chili powder
- 1 tbsp tomato paste
- 2 medium sized russet potatoes
- 1 28oz canned crushed tomatoes
- 1 litre veggie stock
- 1 cup chickpeas (cooked)
- ½ cup white beans (cooked)
Instructions
- Heat olive oil in a large dutch oven. Add red onion, leek, carrot and celery. Saute for several minutes. Season with sea salt and cracked pepper.
- Add garlic, ginger and toss to combine. Cook for 1 minute. Add spices and toast for 30 seconds.
- Toss in tomato paste and cook for 30 seconds more.
- Add in potatoes and stir to coat.
- Add in tomatoes and veggie stock. Bring to a boil and cook for 30 minutes until potatoes are fork tender.
- Lastly add in cooked chickpeas and beans. Cook for an additional 10 minutes. Season again with salt and pepper.
- Serve with rice.