Potato Curry with Pumpkin and Courgette
Servings: 4 persons
© danishthings.comThe basic recipe serves 4 people - more if you add filling side dishes or extra protein.
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Ingredients
- 300 g onions - peeled weight
- 1-2 tsp neutral oil for frying
- 2-3 tbsp garam masala *
- 1-3 tsp cumin *
- 1-3 tsp ground coriander *
- ¼-½ tsp chilli flakes - or fresh chilli to taste *
- 4 tbsp tomato concentrate/tomato purée
- 690 g passata - 1 bottle weighs between 690-700 g
- 400 g coconut milk - full-fat - not light
- 30-40 g water for the bottle/can
- 2 tsp salt
- Freshly ground black pepper
- 1-2 tsp sugar
- 550 g potatoes - peeled **
- 250 g pumpkin - cleaned weight - preferably organic Hokkaido with the skin on for texture **
- 250 g courgette (zucchini) - peeled weight **
- 10-15 g ginger - peeled weight
- + to taste with extra spices, salt, pepper, and sugar
Optional Side Dishes ***
- Rice - choose your favourite
- Flatbreads - ee.g. naan, chapati, or homemade pan-fried breads
- Savoury Pancakes - Indian-inspired
- Greek Yoghurt 10% or raita - you can mix the yoghurt with citrus, fresh herbs, or spices - or make raita
- Chutney - store-bought or homemade - choose mango apple, plum...
- Fresh Herbs - mint, coriander (cilantro), chervil, parsley...
- Papadums, roasted chickpeas, nuts, or seeds
Instructions
- Prepare the onions and dice them. Fry your onions in a small amount of oil 5-7 minutes until translucent.
- Add garam masala, cumin, ground coriander, and chilli - fry for a couple of minutes, stirring.
- Push it aside and fry the tomato concentrate/purée for 1-2 minutes.
- Add the passata and coconut milk - rinse the bottle/can with a little water to get it all.
- Add sugar, salt, and freshly ground black pepper.
- Let it simmer while you wash and prepare the rest of the vegetables, peel the potatoes and ginger.
- Cut the potatoes and pumpkin into suitably sized pieces – dice the courgette. Slice the ginger thinly, then into strips, then finely chop into mini cubes.
- Add the chopped vegetables and finely chopped ginger to the pot - cover with a lid - without turning up the heat if you have plenty of time.
- Otherwise, bring to a boil and simmer for approximately 30-40 minutes, until the vegetables are tender – cooking time depends on dice size.
- Taste and adjust with extra spices, salt, pepper, and sugar.
Notes
* You can use other spice blends or make your own from ground coriander, cumin, ginger, nutmeg, pepper, cloves, and cinnamon.
Start with the smallest amount of spices – you can always add more.
** Instead of pumpkin and courgette, you can use other vegetables - e.g., aubergine (eggplant) or cauliflower - see Alternatives to Pumpkin and Courgette. You can also add other vegetables for flavour and variation - see Supplementary Vegetables. Or add lentils or chickpeas for extra protein - see Supplementary Proteins. Even though exact gram amounts are listed, you can use slightly more or less of the potatoes, pumpkin, and courgette - just keep the total quantity consistent. If you're missing vegetables, check the tables above to see if you have one of the alternatives you can supplement with.
*** See serving and side dish suggestions in the text.
** Instead of pumpkin and courgette, you can use other vegetables - e.g., aubergine (eggplant) or cauliflower - see Alternatives to Pumpkin and Courgette. You can also add other vegetables for flavour and variation - see Supplementary Vegetables. Or add lentils or chickpeas for extra protein - see Supplementary Proteins. Even though exact gram amounts are listed, you can use slightly more or less of the potatoes, pumpkin, and courgette - just keep the total quantity consistent. If you're missing vegetables, check the tables above to see if you have one of the alternatives you can supplement with.
*** See serving and side dish suggestions in the text.
Private notes
Bruger du US Customary, vær opmærksom på, at opskriften er lavet metrisk, og omregnet via et plugin.
If you use US Customary, remember that the recipe is made using Metric and converted via a plugin.