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Spicy Vegetarian Curry Recipe
|Potatoes||4 Large, peeled and coarsely chopped|
|Tomatoes||3 Medium, blanched, skinned, and mashed|
|Tamarind water||1⁄2 Cup (8 tbs) (Thick One)|
|Dark brown sugar||2 Tablespoon|
|For the masala|
|Vegetable oil||3 Tablespoon|
|Onion||1 Medium, peeled and finely chopped|
|Fresh root ginger||1 Inch|
|Garlic||2 Clove (10 gm), peeled and pressed or finely chopped|
|Chili powder||2 Teaspoon|
|Shredded coconut||2 Tablespoon|
|Cumin seeds||1 Teaspoon|
|Sesame seeds||1 Tablespoon|
|Poppy seeds||1 Tablespoon|
Calories 489 Calories from Fat 160
% Daily Value*
Total Fat 18 g28.4%
Saturated Fat 4.4 g21.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 152.4 mg6.3%
Total Carbohydrates 79 g26.4%
Dietary Fiber 11.5 g46.1%
Sugars 17.2 g
Protein 10 g19.5%
Vitamin A 30.7% Vitamin C 129.1%
Calcium 17.2% Iron 28.6%
*Based on a 2000 Calorie diet
Heat the oil in a saucepan over medium-low heat.
When hot, add the onion and cook, stirring occasionally until it softens.
Add the rest of the masala ingredients to the pan and cook, stirring occasionally, for 3-4 minutes, until the mixture becomes reddish.
Add the potatoes and cook over medium heat, stirring frequently, for 3-4 minutes.
Add 3 3/4 cups hot water, salt, and the turmeric to the pan and simmer until the potatoes are just cooked.
Add the tomatoes, tamarind water, and sugar.
Boil until the sugar dissolves.
Serve with plain boiled rice.