Potato Roti Curry
"I LOVE this recipe, especially as leftovers. Basmati rice was awesome with this. Did not try it with lime wedges, but cilantro to garnish. Have also tried with a mixture of diced zucchini, sweet potato, acorn squash and potato that worked out very well. I leave out the spice because my kids would revolt, but shake on hot sauce after. The hot sauce my sister brought me from Belize is the best compliment.
Original recipe found at
http://www.myrecipes.com/recipe/potato-roti-curry-10000001041870/"
- Ready In:
- 50mins
- Ingredients:
- 15
- Yields:
-
6 cups
- Serves:
- 6
ingredients
- 1 1⁄4 teaspoons salt
- 2 teaspoons ground cumin
- 1 1⁄2 teaspoons ground turmeric
- 1 teaspoon ground ginger
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon crushed red pepper flakes
- 1 tablespoon canola oil
- 1 1⁄2 cups onions, chopped
- 4 garlic cloves, minced
- 1 1⁄2 lbs yukon gold potatoes, cubed peeled
- 3⁄4 lb acorn squash, cubed peeled
- 1 cup red bell pepper, chopped
- 2 cups water
- 1⁄2 cup light coconut milk
- 1⁄2 cup fresh cilantro, chopped
directions
- Combine first 6 ingredients; set aside.
- Heat oil in a large Dutch oven over medium heat.
- Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 15 seconds, stirring constantly.
- Add spice mixture; cook 30 seconds, stirring constantly. Add potato, squash, and bell pepper, stirring to coat with spice mixture; cook 1 minute, stirring constantly.
- Stir in water and coconut milk, scraping pan to loosen browned bits; bring to a boil.
- Cover, reduce heat, and simmer 25 minutes or until potato is tender. Sprinkle with cilantro.
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