Curry in a Hurry
From jnj 17 years agoIngredients
- 3 tablespoons of safflower oil shopping list
- 1 sliced onion shopping list
- 2 garlic cloves, chopped shopping list
- 1 inch fresh ginger, peeled and grated shopping list
- 1 tablesppon hot red curry paste shopping list
- 1 teaspoon ground cinnamon shopping list
- 1 lb potatoes, cut into cubes shopping list
- 14 oz canned chopped tomatoes shopping list
- 1 1/4 cups vegetable stock shopping list
- 1 tablesppon tomato puree shopping list
- 8 oz mushrooms. halved shopping list
- 8 oz frozen peas shopping list
- 1/3 cup ground almonds shopping list
- 2 tablespoons chopped cilantro shopping list
How to make it
- Heat oil in a saucepan and saute the onion, garlic, ginger, curry paste and cinnamon for 5 minutes.
- Add the potatoes, tomatoes, stock, tomato puree, salt and pepper. Bring to a boil, cover and simmer gently for 20 minutes.
- Add mushrooms, peas, ground almonds and cilantro to the pan and cook for 10 minutes.
- Taste and adjust seasoning with salt and pepper. Serve.
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