Potatoes and vegetables go together perfectly in Indian curry dishes. We loved this combination!

Ingredients

• 1 Tbsp. vegetable oil
• 1 cup chopped onion
• 1 Tbsp. minced garlic
• 1 Tbsp. curry powder
• 1 tsp. grated, fresh ginger
• 1 tsp. salt
• 1/2 cup water
• 6 medium potatoes, diced into small cubes
• 2 cups frozen peas

Directions

1. Heat oil in large, non-stick skillet.
2. Add onion, garlic, curry powder, ginger and salt.
3. Stir over medium heat until limp and aromatic.
4. Stir in potatoes and peas.
5. Add water and bring to a boil.
6. Cover and reduce heat to a simmer.
7. Cook for 20-30 minutes, or until potatoes are fork-tender.
8. Tip: Make sure that you use frozen peas, not canned (you can see why in the picture - they don’t hold up).

I found this on Woman’s Day’s website. We omitted the spinach. Serve this with Crock Pot Madras Curry Chicken.

A few years ago my husband and I went to Taste of India (we were told it was delicious), a restaurant by my in-law’s house. We fell in love with the delightfully spiced food. We love to eat and make various curried dishes and this tastes like it came straight from an Indian restaurant!

Ingredients

• 3 onions, sliced thinly
• 4 apples, peeled, cored and thinly sliced
• 1 tsp. salt
• 1 Tbsp. curry powder
• 1 cut-up fryer chicken

Directions

1. Combine apples and onion in a bowl.
2. Sprinkle salt and curry on mixture and mix well.
3. Place in bottom of crockpot.
4. Place chicken over apple and onion mixture.
5. Sprinkle with paprika and more curry.
6. Cook for 6 hours on high.
7. Tip: Baste occasionally for extra juicy flavor.

We found this on CDKitchen. Serve with Indian Potato and Pea Curry.