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StarchHEFP wrote:Tomato / Potato Curry:
Ingredients:
(1) either Yukon Gold or Red new potatoes (with skin) - about 2 lbs or so
(2) low sodium V8 juice (2 cans) and/or Canned Tomato sauce
(3) Curry powder or Garam Masala
(4) Cumin
Wash potatoes and place in pressure cooker, cover with the low sodium V8 juice and/or canned tomato sauce. Add the spices including the cumin and curry powder. Place heat on medium-high until boiling, cover pressure cooker, and bring to pressure for about 3 minutes, then shut off the heat. Let cool down until pressure releases, about 20-30 minutes. Make sure potatoes are fork-tender, and serve with some brown/white basmati rice, or whole grain pita bread.
Variations: can add onion-ginger-garlic paste that has been roasted, and blended silken tofu or blended soaked cashews to make it more creamy (will add some fat and protein though). This will make it "Dum Aloo style". Can garnish with chopped cilantro at serving time.
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