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Curry Potatoes

Thanks to: Kaitlin from Illinois

This is just a delicious quick curry dish. You add the chili sauce at the end to suit your desired heat level. It also tastes great cold wrapped in a tortilla with some lettuce and tomato. If you are vegan or gluten-free you can make this recipe with or without the yogurt. Serve it with or without a naan bread. It is all up to you.

(Serves: 4)

  • ½ Massel Vegetable Ultracube or 1 teaspoon of Massel Vegetable Stock Powder
  • 1 tablespoon curry powder
  • ½ tablespoon garam masala
  • 1 cup water
  • 1 ½ teaspoon sugar
  • ½ cup shredded carrot
  • 1 cup diced potatoes
  • 1 ½ cup diced broccoli
  • ¼ cup diced onion
  • 1 garlic clove (minced)
  • ¼ cup yogurt
  • ¼ cup scallions
  • ¼ cup mint & cilantro, finely chopped
  • Sriracha, to taste

Heat the water and add Massel Vegetable Ultracube or Stock Powder and spices.

After water is boiling, add sugar, vegetables and garlic.

Let ingredients simmer for 20 minutes.

Pull off heat, then add sriracha sauce to a level of heat that you enjoy.

Stir in yogurt, scallions, mint and cilantro.

Taste and adjust seasonings.

Heat up naan bread and serve warm with curry dish.

Massel products used in this recipe:
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