Potato & Zucchini Curry

Submitted by love4culinary

"This is a recipe that I came up with after making Lorac's Curried Zucchini and Potatoes. If you like this you will LOVE Lorac's dish! I just want to give a SPECIAL thanks to Lorac for a wonderful recipe, and for inspiring me to experiment with it!!! Thanks Lorac!"

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 4-5

ingredients

• 2 zucchini, cut into small cubes
• 2 large baking potatoes, peeled and cubed
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon garlic salt
• 2 tablespoons vegetable oil
• 1 1⁄2 teaspoons garlic paste
• 1⁄2 teaspoon ginger powder
• 3 teaspoons curry powder (more or less to your taste, please test for your liking!!)
• 2 tomatoes, chopped
• 1⁄4 teaspoon sugar
• salt, to taste
• pepper, to taste
• 1 1⁄2 cups water
• chapati (to eat with this dish!)

directions

1. Combine cubed zucchini, cubed potatoes, turmeric and garlic salt, and set aside for 5-10 minutes.
2. Heat oil in a large heavy skillet, and sauté zucchini and potatoes mixture on medium-high heat for approximately 5-6 minutes, allowing them to become slightly golden.
3. Remove potatoes with a slotted spoon, allowing oil to drain off and place in another dish for later use.
4. Turn your heat down to a low heat and add the garlic paste, ginger powder, and curry powder, and allow to sauté for approximately 2-3 minutes.
5. Add chopped tomatoes, sugar, salt, pepper, and water, and then turn the heat up to around medium high.
6. Add the zucchini and potatoes mixture and allow to cook until the potatoes are tender but not mushy!
7. Serve with chappatis!
8. If you feel that you've made it too thick, you can always add a tiny bit of water to thin it out a little.
9. If you find that adding a little water makes it too bland, you can always add some curry powder and some salt and pepper and heat for a few minutes.
10. You will just need to taste test for your preferred flavor and thickness-- ENJOY!

Reviews

[Mindset]

My husband really loved this! He said he would have it all the time. I did make a couple changes ...instead of fresh tomatoes I used the 14.5 petite diced tomatoes undrained, used veggie stock instead of water & cut it in half, added some extra spices, and waited until the end to add the zucchini (DH won't eat zuch unless it still has a bit of crunch to it). Will definitely make this agan& again. Thanks!!

 

[eris_70]

i made this last night and loved it. i used a tin of diced tomatoes instead of fresh ones and the tomato juice worked well instead of adding so much water. ps this is the first comment i've ever written so it must have been a very very good dish :)

 

[PanNan]

What a tasty, spicy dish! I will try using hot curry next time, because I like the heat. The vegetables were colorful, and complimented each other well. It was filling, too.

 

[Yogi8]

I sure did ENJOY! What a wonderful, spicy dish!! I didn't need the chappatis, just ate as is. If you know me, you know I like it SPICY, so I doubled the tumeric, garlic, (I used garlic powder instead of garlic salt) and ginger, and added a little more curry powder (I used HOT curry.) Love all the nutritious vegetables, and the potatoes make this nice and filling. Thanks for another great "keeper" recipe, love4culinary!

 

[Sackville]

If this is what happens when you experiment with recipes, love4culinary, then I hope you experiment a lot more! Really, a very tasty curry. I found the texture was perfect and particularly liked the ginger in this dish. I did add a touch more curry powder, because I like it hot, and an onion. I served this with samosas.