Baked Curry Potatoes

Baked Curry Potatoes is a delightful vegetarian dish that combines the warmth of curry spices with the comforting texture of baked potatoes. This unique recipe offers a satisfying and flavorful meal, perfect for any occasion.

Ingredients

• Potatoes - 400 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Curry powder - 2 tablespoons
• Coconut milk - 200 ml
• Vegetable broth - 100 ml
• Green peas - 100 grams
• Red bell pepper - 1, diced
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Preheat your oven to 200°C (400°F).
2. Wash and peel the potatoes, then cut them into bite-sized cubes.
3. In a large mixing bowl, combine the cubed potatoes with olive oil, salt, and black pepper, ensuring they are evenly coated.
4. Spread the potatoes on a baking tray and bake in the preheated oven for 25 minutes or until golden brown and tender.
5. While the potatoes are baking, heat a skillet over medium heat and add the diced onion. Sauté until translucent, about 5 minutes.
6. Add the minced garlic and grated ginger to the skillet; cook for another 2 minutes until fragrant.
7. Stir in the curry powder and cook for 1 minute, allowing the spices to bloom.
8. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.
9. Add the green peas and diced red bell pepper, cooking for an additional 5 minutes until the vegetables are tender.
10. Once the potatoes are done baking, gently fold them into the curry sauce, ensuring they are well-coated.
11. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 55 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in complex carbohydrates for sustained energy.
• High in dietary fiber, which supports digestive health.

Tags