|Nutritional Guidelines (per serving)|
|Servings: 4-6 Portions (4-6 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Aloo is a South Asian term for potatoes, and curry is a signature spice of India. In Suriname and Guyana, the local scotch bonnet chili pepper gives these potatoes some kick and a South American accent. You can substitute chili powder or just leave out the pepper. These curried potatoes have great flavor and are easy to make.
In a large skillet, saute the cumin seeds in vegetable oil for 2 minutes, or until golden.
Add the minced garlic, chili pepper (optional) and onion and cook until soft.
Peel the potatoes and cut them into 1/2-inch cubes.
Add the potatoes, curry powder, turmeric, ground cumin, and chicken broth and cook over medium-low heat, stirring occasionally.
Continue to cook, adding small amounts of water from time to time to keep the potatoes from sticking, until, are tender.
After the potatoes are tender, cook 2 to 3 minutes more, or until the outsides of the potatoes are slightly crispy and golden brown.
- Serve with roti or dhal puri flatbread for a delicious vegetarian meal or as a bread side to a meal that includes meat.
- Chicken and fish go especially well with curry, which is the dominant flavor in these potatoes. Serve roasted or grilled chicken breasts or flash-fried chicken fingers or planks for a pleasant taste pairing. Or baked or fried flounder, cod or halibut would also play off the curry well. The idea is to have a relatively mild and uncomplicated main dish to let the curried potatoes shine.
- For vegetables, season cauliflower or fresh green beans with spices that you've used in the potatoes—cumin, turmeric, garlic and chili pepper—to play off the potatoes but not have precisely the same flavor.
- Choosing a wine to go with a meal that centers on a strongly seasoned curry dish can make even sophisticated wine drinkers scratch their heads. A good rule of thumb to remember is that because the curry is spicy and hot (and this recipe adds chili pepper), a refreshing and crisp drink hits the spot. A bit sweeter than you might usually drink also generally makes a good pairing. If you prefer beer, have your favorite lager. For wine, try a fruity rose, a not-too-dry Riesling or Pinot Gris.