Easy Potato Curry
Serving Size / Yield
- 2 onions; chopped
- 2 garlic cloves; minced
- 1 tsp minced ginger
- 1/3 C butter
- 2 lb potatoes; peeled and cubed
- 1 Tbs curry powder
- 1 C chicken broth
- 1 Tbs white wine vinegar
- 1 Tbs lemon juice
- Chopped parsley; garnish
Melt the butter in a pan over medium high heat and begin cooking the onions, ginger and garlic till they become fragrant.
Then add in the potatoes and sprinkle on the curry powder. Add more curry powder if you prefer more heat. Stir the ingredients well.
Add in the chicken stock and bring the ingredients to a boil. Then, cover the pan, reduce the heat and allow the contents to simmer for 15 minutes.
After the time, add in the vinegar and lemon juice; season with salt and pepper.
Stir the ingredients well and make sure that the potatoes are soft and cooked all the way through. Let it cook longer if you desire a thicker curry.
When it is done, transfer into a serving bowl, garnish with the chopped parsley and serve hot with a bowl of rice or naan bread.