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Recipe Tuesday: Tomato (Sorta) Curry with Potatoes

Filed under: Food Recipes & Cooking
Please only use authentic curry like the one above

Please only use authentic curry like the one above

This is an easy recipe because I’m laid back like that. I’m so laid back that I sometimes kick the back of my head. Seriously. I’m doing it now while typing this.

Sometimes I love fresh tomatoes. Sometimes I don’t. Because it’s the season; I do. Sometimes I think I’m Big Meech or Larry Hoover.

Recipe after the jump!

Potato Tomato Curry

1 TBS Olive Oil
2 Cloves Garlic Minced
1 cup White Onion
1 TBS Curry Powder
2 TBS Brown Sugar
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp oregano
3 Large Tomatoes (seeded, diced)
1 can of Coconut Milk
2 Cups (diced) Parboiled Potatoes

In a large saucepan, heat oil over medium heat. Add Garlic and sauté for 1 minute. Add the onion and sauté until translucent. Add your spices and sugar, stir and let sit until fragrant. Add your tomatoes and simmer for 3 minutes. Add your cocunut milk and potatoes. Simmer for 15 minutes on low heat. Salt to taste.

Serve over Brown Rice.


  1. Comment by

    Cat Clyne

    on #

    Holy Curry-ness, Brownbird! We harvested too many tomatoes and potatoes at my local garden yesterday. I’m gonna try this!! Thank you.

  2. Comment by

    Cat Clyne

    on #

    Update–I made this and it was crazy-yummy! I added a can of chick peas (drained and rinsed) and a handful of raisins when I added the potatoes and served with basmati rice- woah! -it was awesome. Fresh chard sauteed in olive oil, garlic and vegan butter, with a touch of salt and pepper made the meal complete. I will make again as we have tomatoes coming out the yin/yang at the garden.