One of many recipes I am known for among family and my few vegan friends is my Super Spicy Potato Curry. Outside of the restaurants, I am a very healthful and conscious chef and this, in my opinion, is one of the healthiest meals I have in my arsenal and it is so hearty, affordable, delicious and flavorful packed with proteins and vitamins and anti inflammatory spices served beside Basmati Riced also known as THE BEST RICE.
I was inspired to post this non recipe last week after my mother sent me a text requesting it. It’s a recipe I came up with on a whim or through a dream, made it with basmati and fried corn tortillas for something crunchy and it was such a hit, my now husband asked me to make it the few months we stayed with my mom and from there my mom constantly requested I make it and from there she told her vegan friends about it and I would sent containers to go for them to try.
The ingredients list for this spectacular curry is as follows :
Extra Virgin Olive Oil
Half a white onion Chopped
5-6 Garlic Cloves Minced
Half a Red Bell Pepper diced
yukon gold potatoes quartered – skin on
Garbanzo Beans/ Chick Peas
Water or Vegetable stock to cover
To Begin Add enough olive oil to cover the bottom of your stock pot and over medium heat add in onion, garlic and red bell pepper and stir until all is coated with the oil. Season the bottom of the pot with about a tablespoon of turmeric, a dash of salt and pepper and paprika. This is all to taste and going by how much is being made. I simply do not have full blown recipes, however adding these particular group of seasonings to the bottom of the pot close to the oil will allow them to release all the goodness within them from the aromatics and flavors to the health benefits associated with each.
Once the onions are properly sweated and translucent, I add about 10 yukon Gold potatoes that are quartered and coat them in the spices and oils and veggies. Once they are coated, I add in the Garbanzo beans, salt, pepper, more paprika, and cayenne. Stir and cover with water and/or Veggie Stock.
The missing key that some forget when I share the recipe, is once the potatoes are soft and everything is well seasoned, You want to take the back of the spoon or whichever strategy you want to use to partially mash up some of the potatoes in the soup. This step is going to allow the starches in the potatoes to release and make the soup less soupy and more thick and stewy if that makes sense. It will not require slurping and the sauce will then cling to the rice easily instead of it being a more watery broth.
After the mashing and stirring is done, do a final stir and taste test and add in the fresh spinach. Stir until the greens are fully incorporated and cook for a few minutes more until they are wilted and tender.
This can be immediately served over fluffy Basmati Rice with corn tortillas, or if you are non-gluten free you can try it with some naan. This also tastes even better, in my opinion or imagination, when it is not served right away but allowed to sit and thicken even more. For some reason I feel as if the flavors meld together even more after sitting for a bit with no heat or bubbles pulsing through the pot and the mashed potatoes within it makes it thicker when it is just hanging out.
It’s been over a year since I made this recipe but after Sunday I’m sure I’ll end up making it again before the year is even out. It’s so warm and comforting, and yes spicy with the cayenne pepper. If you like less spice, add less or omit but if you like your nose to run like I do, add it in at your heart’s content!.