Vegetarian Potato Coconut Curry for Idaho® Potatoes | Idaho Potato Commission
This could be served as a side dish, a main course, or as part of an Indian-inspired spread. Potatoes are a common ingredient in Indian curries, but here they are they star. This is not only...
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Cooking tools:
- Pot
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Peeler
- Mixing bowl
- Stove
- Kitchen scale
- Can opener
- Serving bowl
Ingredients
- 2 tablespoons canola or vegetable oil
- 1 red onion, diced
- ½ teaspoon fennel seeds
- 1 teaspoon garam masala
- ½ teaspoon red pepper flakes
- 1 tablespoon chopped fresh ginger
- 1 large jalapeno chili, stemmed, seeded, and chopped
- 1 teaspoon kosher salt
- 1 can unsweetened coconut milk
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon turmeric
- 1 1/2 pounds Idaho russet potatoes, peeled and cut into ½-inch cubes
- ¼ cup roughly chopped fresh cilantro leaves
- 1 cup baby spinach leaves tossed with a bit of olive oil (optional)
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