Curried Potatoes are one of my favourite foods, whether it is the much-loved Bombay Potatoes or simply just adding them into my favourite sauce. This week I thought I would try something a bit new and set about finding a new way to add curry flavour to my Maris Pipers!
I have just bought a slow cooker and am determined to find some new family favourites, so this week I thought it was time to try curry. I searched the internet and came across a simple curried mince recipe. Since I didn’t have mince, I substituted this for soya, which comes dried and you dehydrate.
Ingredients: 500g of mince, or in my case soya, 1 onion sliced, can of chopped tomato’s, 300ml of beef, or vegetable stock, curry powder (between 1-2 table spoons depending on your taste) 500g peeled chopped and rinsed potato’s.
To the basic recipe I added finely chopped fresh ginger, 3 cloves of fresh garlic, 4 cardamom pods, 5 cloves, and 1/2 a teaspoon of each, cinnamon, chilli, paprika, cumin, black mustard seeds, garam masala.
I sautéed the onion in a little oil till golden before adding the soya, spices, curry powder fresh herbs and stock. Then add the chopped potatoes and cooked in the slow cooker for 6 hours on a med setting.
The resulting curry was very pleasing, and was enjoyed by everyone including the boy who like me is not a fan of beef mince. The addition of beef stock made a nice meaty flavour and the curry had a good kick to it, from the fresh spices. I especially enjoyed the potatoes, and will certainly cook them this way again as there was enough curry left for Dad to have for lunch the next day too. This mine curried potatoes recipe may not win medals in the looks department, but it wins for us in the taste.
This post is an entry for #FluffyMarisPiper Linky Challenge sponsored by Potato Council. Learn more at Love Potatoes