Just because everyone needs one more potato curry recipe – here’s one adapted from Southern Living. In this one you whip up the curry seasoning on the spot. If you can always substitute your favorite premixed curry seasoning if that makes life easier.
Ingredients:
2 tablespoons unsalted butter 1 tablespoon vegetable oil 1 cup thinly sliced onion 1 serrano pepper, seeded and minced 2 tablespoons fresh minced ginger 1 tablespoon red curry powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne 2 tablespoons tomato paste 3 cups 1/2-inch cubed potatoes 2 cups chicken or vegetable broth 1 bunch kale, stems removed, leaves finely chpped 2 tablespoons cornstarch 2 tablespoons water 2 cups buttermilk Serve with rice
Preparation:
In a large saucepan, melt butter and oil over high heat. Add shallots, serrano pepper and ginger and cook 2 minutes. Add curry powder, coriander, cumin, salt, pepper and cayenne and cook 30 seconds. Add potatoes, reduce heat to medium. Cover and cook, stirring occasionally, 5 minutes. Add broth and kale, increase heat to high and bring to a boil. Cover partially and reduce heat so mixture simmers. Cook 5 minutes or until potatoes and kale are tender. Reduce heat to low.
In a small bowl, whisk together cornstarch and water. Whisk in buttermilk. Stir buttermilk mixture into vegetables, and cook, stirring occasionally 2 to 3 minutes or until mixture comes to a simmer. Stir in spinach and cook until spinach is wilted. Remove from heat and serve over rice.