Recipe by JSCHAFFE
"This is a great creamy curry recipe. It is very mild, and unlike typical curries. A crowd pleaser!"
Watch video tips and tricks
ground cayenne pepper
potatoes, peeled and diced
frozen green peas
Excellent, You need Ghee, But I found this on how to make it
How to make Ghee At Home
Pure unsalted Butter (not margarine)
1. Heat butter in a saucepan in high-medium heat until it boils or bubbles.
2. Reduce heat to medium-low and cook uncovered until butter turns to a clear golden color. (Butter usually begins to boils with lots of bubbles. When it is done, it will have foams on top of it indicating that ghee is nearly done.)
3. Cool it and store it in dry container. Use ghee in you regular cooking.
I added I can of rinsed chickpeas/garbanzo beans and served it with whole wheat naan, this is how a local indian restaurant we go to has served it. Also its took me no more the 30 minutes from start to finish with clean up. Be careful the yellow colored sauce tends to stain things.
This needed a lot of tweaking for our taste.
Great base curry, but it needs a bit of tweaking to make it perfect. Double all spices, add one chopped onion to saute pan, add one bunch chopped cilantro at the end, use either greek yogurt or coconut milk in place of regular yogurt, add a lot more peas (use petite ones for sweetest flavor), and most important: fry the cubed potatoes on high in a bit of oil BEFORE adding them to the pan (don't let them cook all the way through), and they will keep that crispy outside but creamy, flavorful inside.
Dead on for the cooking time. Ended up mild (but that was no surprise, since that’s what it is supposed to be!) so it wasn’t my favorite, next time I will probably add more peas and double the spices- and probably add some either ground or rough cut onions when the potatoes go in. Overall really nice texture. I would serve this with Naan and not Rice, however, the potatoes and rice made too much of a similar texture and I didn’t like it at all. Also be aware that it will thicken a bit as it sets out- so make it a little thinner than you would like- just add more water as you need. Really simple base recipe you could take a lot of places! I think this is especially a good recipe if you are trying to get someone into the world of curries. A good ‘beginner’ dish, if you will, because of the mildness. Thanks for the recipe!
Yum Yum Yum. I like my food spicy, so I doubled all of the spices and also added garlic and onion. My whole family enjoyed this!
Great recipe. Instead of yogurt, I used 1 cup of coconut milk
Wonderful! I added about 2 full cups of peas to the recipe because I love peas. I like to avoid butter of any kind so instead of ghee, I used 1 tbs of butter and 1-2 tbs of olive oil. The flavor was not lacking and I will continue to make it this way.
After reading all the reviews, this is what I did - I used ghee, probably doubled all the spices - I did big heaping tsps and then tasted as it was cooking and added more along with garlic powder (fresh garlic would've been better, but I was lazy) - I did the water and a cup of coconut milk and also added a can of garbonzo beans and instead of peas I used chopped baby spinach. It's really good!! Spicy and comforting - way better than my generic curry powder.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 102
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a spicy vegan curry with chickpeas and potatoes.
Watch a foolproof method for making the ultimate comfort food.
Chicken breasts simmer in a spicy tomato and yogurt sauce.