Potato Keralan Curry to celebrate National Curry Week
Crikey! How did we manage to reach October already? Apologies for the radio silence over the past few weeks but other projects have kept me occupied so to speak. In the past few mornings I have awoken with a plan of what has to be done within the next 12 hours only for any agenda to be pushed to one side to make way for impromptu requests.
Alas we find ourselves in a week that celebrates Curry. Hooray! Hailing from a city that has won the title of Curry Capital in Britain 4 years running, I’ve been lucky enough to eat my way through an array of fingerlickin’ curries. Normally, I go for very spicy, bold and intense flavours with red meat. This week, I thought I would try something different. Well, vegetarian if I’m honest. Besides, a break from red meat will probably do me no harm at all.
I’ve decided to make a Potato Keralan Curry adapted from a Diana Henry recipe. I’ve used light coconut milk in this recipe but if you want a richer flavour, opt for the full fat version.
This is a nice alternative if you have a penchant for a curry but you don't want to overdo it on the meat content. The taste is lifted by the perfume of cinnamon and cardamom.
Ingredients
- 3 tbsp sunflower oil
- 2 large onions, finely chopped
- 1 cinnamon stick
- Seeds from 8 cardamom pods
- 1 Bay leaf
- 5cm chunk root ginger, peeled and grated
- 2 green chillies, halved and finely chopped
- 4-5 plum tomatoes, chopped
- 500g potatoes, peeled and cut into cubes
- 400ml light coconut milk
- Salt and pepper to season
- 50ml of skimmed milk (optional)
- 2 tbsp of chopped coriander
- Handful of flaked almonds, toasted
Instructions
- Heat the oil in a medium-sized saucepan and sauté the onions over a medium heat, until they are soft and golden.
- Add the cinnamon stick, cardamom, bay leaf, ginger and chilli, and cook for another three minutes or so, then add the tomatoes and cook for another four minutes, stirring from time to time.
- Add the potatoes and the coconut milk, season and cook for 15-20 minutes over a medium heat, until the potato is completely tender.
- If you want the dish to be more of a soup consistency add the milk. If you add more milk, adjust the seasoning.
Notes
I pierced an additional bird's eye chilli into the dish as I like my curries with added heat. Remember to cut the potatoes into small enough sizes to ensure they are sufficiently cooked in the coconut milk.
Serve with white rice or nan bread and mango chutney as a main or as a side order with roasted fish.
For further inspiration on making curries, I recommend the following websites:
http://maunikagowardhan.co.uk/cook-in-a-curry/
http://www.greatcurryrecipes.
http://www.anjumanand.co.uk/
How do you like to have your curry?
I’m adding this recipe to the Herbs on a Saturday Blogging Challenge held over on Karen’s blog Lavender and Lovage.
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{ 22 comments… read them below or add one }
I’ve only ever had Keralan Fish Curry which has become a favourite in this house, apart from when I left in the chilli seeds which split opinions. Daughter hated and the men loved it! Your potato version looks delicious and I know cinnamon sticks go well in potato curry as I made one once and it was heavenly. Have no idea where that recipe is now though:-( But now I have yours:-)
Very mysterious mention of all these other projects, you like keeping us in suspense!
I know what you mean about the chilli seeds – I overindulge when it comes to heat which may not be to everyone’s taste. Re special projects – I guess it does sound a bit MI5/6 type stuff. Nothing as exciting…just life I’m afraid
Oh I am with you on the chilli front. Always like to add some freshly chopped red chilli at the end of cooking a curry and serve with some yoghurt on the side. Love your curry and like not having to rely on meat every night of the week. This looks delicious! xx
Hey Laura – thanks for your comment. I bet you make a mean curry. Love your addition of fresh red chilli at the end – it would work a treat x
Hi Jacqueline and welcome back online! We eat curries once a week at home and our favourite are those with tomato sauce which I like to simmer for a long time. I’ve never tried this recipe, it sounds delicious: I’ ve to give it a go (with chillies for me, of course).
Thanks for the welcome back Rita. If you try it, do let me know – you’ll not miss the tomatoes as there are a few plum tomatoes used as part of the ingredient list.
I love curry and this looks like a simple and healthy one to add to my collection of curry recipes…
Fabulous! Thanks Michelle!
I hear you on taking a break from meat! On day 4 of meatless meals and will be adding your fingerlickin’ curry to my list
Thanks for stopping by Jo. Let me know how you find it
Welcome back! It’s all been a bit if a bout lately, and I cannot believe it is already the 10th October too! A lovely recipe, ad I do love a good curry, and especially with vegetables too. Karen
Thanks Karen. Just remembered – I can add this to your Herbs Challenge! Thanks for reminding me!
It is so hard to believe that we are already roaring through October! This curry looks delightful. Anything with potatoes makes me happy! Thank you for sharing with me. The post, the pictures, and the recipe were the perfect antidote to a long afternoon. I hope you have a great week!
Thanks Monet. Scary how time flies eh?
this looks fab love the UK’s love of curry hard to get good ones here
Thanks Rebecca. I’m sure you make plenty of nice curries at home. Your repertoire includes lots of lovely Indian inspired dishes
Sounds lovely! I always love a vegetarian curry.
Thanks Lisa. I’ve consumed way too much red meat lately!
I wonder if Kerala and Keralan curry are the same? I had a Kerela curry at the Cheerful Chilli in Otley a couple of weeks ago. The one I had, had courgette and aubergine in it alongside potato. You can see a photo of it here.
Thank Jac for stopping by. Yes I suspect it’s a bit like saying Scotland and Scottish; Kerala and Keralan.
Aubergine and courgette sounds like a lovely addition to the curry. This one was based on a Diana Henry recipe
Hi Jacqueline! I made this curry last night. I’ve never had potatoes curry and it was a nice alternative to the usual chickpeas/chicken curry. Unfortunately, I managed to overcook the potatoes (!!) so the curry did not look nice and ‘tidy’ like yours. I should give it a second try, I think!!
Oh Rita such a shame about overcooking the potatoes but it can happen very easily. Thanks for letting me know
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