Let's Just Try It

a compilation of inspiration and creative endeavors of a mom and daughter duo

Zesty Potato Curry : Whole Food Recipe

Lately, I’ve been focusing on eating less meat, less preservatives, and more fresh fruits and veggies at home. It’s been a challenge convincing my husband of the benefits of the “less meat” idea- especially since his favourite meal is a steak and potatoes. Ah, the stationary diet of South African men.

That said, I’m thankful for his adventuresome spirit. Since starting our whole foods journey in August 2011, I’ve heard nothing but good things about our new lifestyle from him. He is supportive, encouraging and willing to try anything that smells good.

And that meat story? It’s changing too! He’s choosing plant based foods over meat based foods more often than not, and so am I. Together, we’re consuming less meat and more veggies and legumes. Hooray success!

This recipe fits into our new way of eating, and is finished within about 30 minutes. It is flavourful and filling- and doesn’t require an ounce of meat to do so. And did I mention it’s cheap to make?

Potato Curry

With the beans and chickpeas, there is enough protein to keep your tummy cozy for a while. It’s really good just the way it is or served over brown rice, with  sliced bananas, sambles (chopped fresh tomatoes, cilantro and onions) and raisins. The peanuts add a nice crunch, but can be omitted.

Here’s how you can make it:

Peanut Potato Curry

2 pounds baby potatoes (scrubbed)
2 tins tomatoes (whole or chopped or both)
1 tin chickpeas (garbanzo beans)
1 tin red kidney beans
1 cup water
1 small onion
1 cup peanuts
Handful of sesame seeds
1/2 head garlic
1 T ground coriander
1 T ground cumin
1 tsp curry powder
1 tsp ground ginger
2 T ground turmeric
Salt to taste
Cayenne pepper to taste

Prep work: about 10 minutes
Total Cook time: 20 minutes (mostly inactive)

Makes 8 servings as pictured

1. Scrub potatoes. If using baby potatoes, slice in half. If using medium potatoes, dice into 1/2″ cubes. Drain and rinse the chickpeas and beans.
2. In a medium pot, add the potatoes, tomatoes with the juice, water, drained and rinsed chickpeas and beans. Cover and bring to a boil over medium-high heat.
3. Smash and peel the garlic cloves. Dice the small onion. Add to pot. Add spices, peanuts and sesame seeds. Once boiling, reduce heat until just simmering.
4. Simmer for about 10-15 minutes, until the potatoes are tender. Garnish with chopped parsley.

Note: I used tinned (or canned) tomatoes, chickpeas and kidney beans for convenience sake. It is ideal to use BPA free cans, or to can your own. You can also be a super pioneer woman and cook the beans in your crock pot over night, and blanch and peel 4 fresh tomatoes for this curry. Go you!


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