Savor the flavors of India by indulging in this tangy red potato curry! It's definitely paleo friendly, gluten-free & very easy to make for a quick weeknight meal. You can enjoy this with rice, sourdough bread or whatever you please.
Here's what you'll need
5-6 small potatoes cut bit sized
Two tomatoes chopped
2-3 garlic cloves
2 tbsp organic tomato paste
3 tbsp olive oil
1 tsp cumin seeds
1/2 tsp red chili powder (optional)
1/2 tsp turmeric
1 tbsp coriander seeds crushed
1-2 cups water
Salt to taste
1 tbsp freshly chopped cilantro
To make the curry
Add the chopped tomatoes, garlic & tomato paste with a 1/4 cup of water to a blender and blend into a paste.
Heat olive oil in a pot, then add cumin seeds and let it splutter for a few seconds.
Add tomato mixture from the blender to the pot & stir well. Then add all the spices and mix again.
Cover and let it cook on medium heat stirring every couple mins for about 5 mins. Add a little water if needed.
Add the potatoes and mix it all up.
Add the remaining water, mix & cover.
Let the curry cook for about 15-20 mins till potatoes are fully cooked.
Smash just a few pieces of potatoes in the curry with a large spoon & mix again. This will make the curry rich. (optional)
Serve the curry in a bowl and garnish with freshly chopped cilantro.