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Wednesday, April 28, 2010

Potato, Tomato, Avocado Curry over Rice

To prove that I don't bake sweets all the time and nothing else, I've decided to share this lovely Potato, Tomato, Avocado curry recipe. Admittedly, the spice measurements are estimates and one could just as easily buy pre-made curry and throw that in instead. If you do happen to cop out and buy pre-made curry spice, you're doing yourself a grave disservice. Honestly I generally just throw these things together. Sometimes I scream "BAM!" when no one is around and pretend to be Emeril (You know that crazy guy on the cooking channel? Oh come on... I haven't owned a television in 8+ years and even I know who he is....You won't tell anyone, will you?)

This particular dish is being made mainly because I had some potatoes that need to be cooked and some avocados that werne't going to last much longer. The tomatoes add a nice color contrast and a cool taste to contrast the spice of the curry.

Makes 6-8 Servings.


6 Potatoes sliced thinly

1-2 Avocados

2 Roma Tomatoes

1 can of Coconut Milk
1 Teaspoon of corn starch

1 Teaspoon of Turmeric
1 Teaspoon of Chili Powder
1 Teaspoon of Coriander
1 Teaspoon of Cumin

1 1/2 cups of rice

3 cups of water

a slice of lemon

The Skinny:

  • Start a pan/pot of water and boil the sliced potatoes. When they're almost soft (10-15 minutes), drain the water completely and add a can of coconut milk to the potatoes. Mix in and return to low heat. Add in spices (Chili Powder, Coriander, Cumin, and Turmeric) and stir in well. Cover and let cook for a few minutes longer.
  • To thicken the curry sauce up a bit, I like to take a teaspoon of corn starch and mix it in a small cup with a bit of warm water and then add it to the potatoes. Only 3 to 4 teaspoons of water is needed. This helps give a better consistency to the mixture.
  • Let the spices cook in under cover of a lid until potatoes are done to your preferred consistency.
  • While the potatoes finish, add a cup and a half or rice into another pan with 3 cups of water and cook over high heat until it boils. Once the bubbly starts bubbling, lower the heat and cover until the water cooks away and poof(!) your rice will be done (keep an eye on it).
  • While that's all going you have a few minutes to dice your tomatoes and avocados. So do that!
  • Transfer the finished rice to another bowl and zest it with a bit of lemon
  • Once everything is done, take a few spoon fulls of rice to a plate, spoon some curried potatoes on top and garnish the top with the diced tomato and avocados!
  • Nom!
If you'd like, throw in some Nutritional Yeast to taste to give it a bit of a cheesiness that's to NOM for.

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