Potato Vegetable Curry
Makes |
6 - 1cup (250 ml) servings |
This one-pot meal is full of flavour and nutrition
Ingredients |
|
| 1 pkg (150 g) | HotHuck’s Indian Curry Veggie Ground |
| ¼ tsp. (5 ml) | cumin seeds (optional) |
| 1 tbsp (15 ml) | vegetable oil |
| 2 c (500 ml) | zucchini & eggplant or other vegetables chopped |
| 2 c (500 ml) | potato,chopped to the same size as the other veggies |
| 1 28 oz (796 ml) | can diced or whole tomatoes with juice |
| 1 c (250 ml) | water |
Preparation
Heat the oil in a heavy bottomed pot. Add cumin seeds and heat until one pops. Add the eggplant/zucchini and sauté. Add potatoes, diced or whole tomatoes and water. Bring to a boil and continue to cook until potatoes are just tender. Stir in HotHuck’s Indian Curry Veggie Ground, return to a boil. Cook 5 minutes, stirring often. Serve garnished with fresh mint, cilantro or parsley. A side dish of diced cucumber with yogurt and mint would go well.
Keema
Makes |
6 – ¾ cup (180 ml) servings |
A traditional Indian dish that’s quick and easy to make. Serve over rice or with a flatbread such as naan, or even a pita. This curry is also wonderful when wrapped with rice in a tortilla for a filling, healthy meal on-the-go.
Ingredients |
|
| 1 pkg (150 g) | HotHuck’s Indian Curry Veggie Ground. |
| 1 | onion diced |
| 1 or 2 | garlic clove(s), minced |
| 1 tbsp (15 ml) | ginger, minced |
| 2 tbsp (30 ml) | tomato Paste |
| 2 c (500 ml) | canned diced or whole tomatoes with juice |
| 1 c (250 ml) | water |
| 1 c (250 ml) | frozen green peas |
Preparation
Sauté onion, ginger and garlic. Add tomatoes, water and tomato paste and bring to a boil. Stir in HotHuck’s Indian Curry Veggie Ground and return to a boil for 1 minute. Reduce to a simmer and continue cooking 4-5 minutes. Blend in green peas a few minutes before serving over rice.