Gluten-Free healthy curry tomato sauce with potato and peas
Easy and healthy curry tomato sauce with peas and potatoes
Quick and easy curry tomato sauce with potato and peas
Easy curry tomato sauce with peas and potatoes
Easy and healthy curry tomato sauce with potato and peas
- 3 tablespoons olive oil, extra virgin
- 1 large onion, diced
- 4 cloves fresh garlic, minced
- 1 large can crushed tomatos, you can use whole or diced also
- 1 cup vegetable broth, low sodium
- 1 large or 3 small potato, diced
- 1 cup peas, fresh or if frozen ,defrosted
- 3 tablespoons curry powder, I love Maharajah style
- 1 small kohrabi, I used half of the bulb for this recipe
- 2 or 3 tablespoons chopped fresh cilantro
- 1/2 teaspoom salt, or to taste
Easy and healthy curry tomato sauce with potatos and green peas
- Heat the olive oil in a large saute pan on medium. Add the chopped onions, potatoes and kohlrabi and saute for about 5 to 7 minutes or until the onions are translucent.
- Add the garlic and saute for about a minute; then add the curry powder and saute another 3 or 4 minutes until the mixture is very fragrant.
- Add your chopped whole tomatoes and all the juice to the mixture. You are now going to simmer it for about 30 to 40 minutes, long enough to make the rice.
- At about the 25 minute mark add the frozen or defrosted peas and cook until the rice is finished or, the peas are cooked completely.
- Now you are ready to ladle the curry tomato mixture over the cooked rice and sprinkle it with some chopped cilantro. Be prepared to be transported to another country!
Healthy and super fast curried potatos and peas
My husband loves Indian food and I do too. But it seems every time I go to an Indian restaurant and ask for the most mild vegetable dish they have, it comes served just too hot and spicy for me to eat. Don't get me wrong, I love the taste of curry which is a blend of many spices. I just can't take the heat. It ruins the experience for me if the first bite is delicious, but the aftermath is me ordering a mango lassi just to cut the heat. After going through this same scenario time after time, I felt it was now my mission to make a dish at home with all the flavor but with minimal heat.
My first mission was to find out which spices are contained in curry and which curry mix is the mildest. I found that most curry powders have, coriander, fenugreek, cumin, fennel, allspice, cinnamon, cardamon, ginger, cloves, turmeric, red pepper, black pepper, garlic powder, and saffron. There can be variations on these ingredients but these seem to be the most common. My goal now is to figure out which one has the least amount of red pepper, or, to find the right amounts of each of these ingredients and simply make my own curry sauces. I already have done that with my chili spice mix which has over eleven spices, and my Morrocan tagine spice mix. This can start to be a lot of work if I order all of these spices on their own, and I have to ask myself, "will I use them again"? The answer to that is "no". So now it's down to finding pre-made, not too hot mixes. I have a spice company I order a majority of my spices through. If you don't already know this, a lot of spices that come into the United States are irradiated. You may want to find a vendor who doesn't do that, or at least discloses it. I went to my favorite vendor and found that their mix of Maharajah curry has very little, if not any, red pepper. Then I headed off to farmers market to find what would be interesting in a curry dish. That is how this quick and simple dish came about. I hope you enjoy it's warm and healthy flavors. Keep in mind you can use a variety of vegetables, not just what I have chosen here. I will add a handful of fresh spinach when I have it on hand at the same time I add the frozen peas. You are only as limited as your imagination. Enjoy!