Potato Roti Curry

Name: Potato Roti Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 710 milliliters (1-inch) cubed peeled acorn squash (about 3/4 pound); 1 Tbsp canola oil; 0 teaspoons crushed red pepper; 118 milliliters chopped fresh cilantro; 4 garlic cloves, minced; 0 teaspoons ground allspice; 2 teaspoons ground cumin; 1 teaspoon ground ginger; 2 teaspoons ground turmeric; 118 milliliters light coconut milk; 355 milliliters chopped onion; 237 milliliters chopped red bell pepper; 1 teaspoons salt; 473 milliliters water; 946 milliliters (1-inch) cubed peeled Yukon gold potato (about 1 1/2 pounds)

The recipe Potato Roti Curry is ready in about 45 minutes and is definitely a super gluten free, whole 30, and vegan option for lovers of Indian food. This recipe serves 6. One serving contains 163 calories, 5g of protein, and 4g of fat. Head to the store and pick up water, canolan oil, ground turmeric, and a few other things to make it today.

Instructions

Combine first 6 ingredients; set aside.

Heat oil in a large Dutch oven over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onion; cook 3 minutes or until tender, stirring frequently.

Ingredients you will need

Onion

Add garlic; cook 15 seconds, stirring constantly.

Ingredients you will need

Garlic

Add spice mixture; cook 30 seconds, stirring constantly.

Add potato, squash, and bell pepper, stirring to coat with spice mixture; cook 1 minute, stirring constantly. Stir in water and coconut milk, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potato is tender.

Ingredients you will need

Coconut Milk

Bell Pepper

Potato

Squash

Water

Equipment you will use

Frying Pan

Sprinkle with cilantro.

Ingredients you will need

Cilantro

Equipment

Dutch Oven

Frying Pan

Ingredients

Servings:

710milliliters

(1-inch) cubed peeled acorn squash (about 3/4 pound)1Tbsp

canola oil 0teaspoons

crushed red pepper 118milliliters

chopped fresh cilantro 4

garlic cloves, minced 0teaspoons

ground allspice 2teaspoons

ground cumin 1teaspoon

ground ginger 2teaspoons

ground turmeric 118milliliters

light coconut milk 355milliliters

chopped onion 237milliliters

chopped red bell pepper 1teaspoons

salt 473milliliters

water 946milliliters

(1-inch) cubed peeled Yukon gold potato (about 1 1/2 pounds)

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Cadre Band of Stones Gruner Veltliner with a 4.1 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Cadre Band of Stones Gruner Veltliner

Aromatically, this wine leads with a salty citrus edge with earth tones that have exotic hints of North African spices. From there is a depth of jasmine and beautiful citrus driven tropical fruit, reminiscent of squeezing a lime wedge over the fruit of a half-cut Papaya. You can’t hide the ever so present ripe grapefruit component that we often refer to as Squirt…the infamous grapefruit soda. This is a super interesting wine. It has a harmonious balance of ripeness but a ton of verve and energy on the palate. A base of salty citrus, ginger and white pepper mingle with grapefruit that all lead to a savory zesty finish drenched in minerality. This wine touches both sides of the Grüner spectrum, bright, fresh and vibrant along with texture and a fullness that showcases what makes Edna Valley white wines unique.