Indian food without the rice
We wanted to have curry, but we had already eaten enough rice that week, so I made this potato curry, which was filling without the rice.
How to make potato curry:
Dice six baking potatoes, and chop an onion, half a cabbage, and a bell pepper. Heat 1/4 cup of olive oil in a wok. Add the chopped things. While those cook, add 2 minced cloves of garlic, two teaspoons of fresh grated ginger, a teaspoon each of cumin, cayenne pepper, coriander, turmeric, and salt, and half a teaspoon of black pepper. Stir after each addition.
While the potatoes are cooking, make pita bread to go with the curry. In a medium-size mixing bowl, mix three cups of flour, 1 tsp. salt, 1 1/2 tsp. baking powder, 1/4 olive oil, 1/2 cup of yogurt and a cup of water until it forms a ball (add more water if necessary).
Turn out the ball onto a floured surface and knead for a few minutes. Form the dough into golf-ball size balls and roll each ball out about half an inch thick with a rolling pin . If the dough sticks, sprinkle a little more flour on it. Lay the breads on an ungreased cookie sheet and bake until they puff up and begin to get golden-brown.
When the potatoes begin to get soft, add two cups of water and 1/2 cup of tomato sauce from your freezer, stir, and simmer until the potatoes are entirely soft. Add another cup or two of water if the sauce begins to get dry. Serve with the pita bread, with full-fat Greek yogurt and/or sauteed spinach on the side.
Vegetarian or vegan?
Potato curry is vegan and yummy and makes a good hot seasonal main dish in November! Though if you want it vegan, skip the Greek yogurt at the end, and make quick bread instead of pita bread.
Can I keep this for later?
Yes, potato curry will be good reheated the next day or two, but it won’t freeze well.