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Before you jump to yummy yellow potato curry recipe, you may want to read this short interesting healthy tips about Why Are Apples So Good For Your Health.
On TV plus in magazines everybody is telling you to eat an apple a day, even so, have you ever asked yourself why? This is something which many men and women live by and they also make certain their children are eating at least one apple a day. This thought is known all over the world and individuals just take it as fact without knowing if this is really true. In our research we have discovered why you are told to eat an apple a day and we’ll be discussing that with you here.
Cornell University did a study on the impact apples have on the brain. These studies indicated that the ingredients in apples are able to help keep your brain cells from deteriorating as we age. And due to this you will find that apples can actually help people steer clear of the symptoms of Alzheimer’s.
And now you know why individuals tell you that you need to eat an apple every day. The benefits we covered are just a few of the benefits that eating apples can provide. All of the benefits would take us too much time to include in this article, but the information is out there. So do yourself a favor and grab some apples when you go to supermarkets. You will see that your overall health may significantly be benefited when you eat apples.
We hope you got insight from reading it, now let’s go back to yummy yellow potato curry recipe. To make yummy yellow potato curry you need 13 ingredients and 9 steps. Here is how you do it.
The ingredients needed to prepare yummy yellow potato curry:
- Use 500 grams potato
- Use 2 onion
- Prepare 3 tbsp yellow curry paste
- Use 1 tbsp curry powder
- Prepare 3 tbsp ghee or oil
- Use 250 ml coconut milk
- You need 150 grams bamboo shots
- Get 250 ml broth
- Prepare flavourings
- Get 3 tbsp water
- Provide 1 tsp tamarind paste
- Provide 2 tbsp brown sugar
- Use 2 tbsp fish sauce
Instructions to make yummy yellow potato curry:
- cut the potatoes in big chunks or wedges
- cut the onions coarsely
- preheat the ghee in a wok or pan
- add curry paste and curry powder, cook 2 minutes
- pour in coconut milk and bring to the boil, stirring constantly
- add drained bamboo shoots, potatoes, onions, peas and broth
- simmer 30 minutes
- mix the flavouring together in a glass and add the flavouring liquid to the pan. Simmer 5 more minutes
- serve with white rice
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