Our recipe this week comes from our Tibetan Family Meals menu which we ran last week. I love it because it is not only easy to prepare on a weeknight but it is super versatile. Our meal included it as a traditional Tibetan potato curry called shogo khatsa but the sauce base could be used with nearly any vegetable from zucchini to carrots to cauliflower. Depending on what vegetables you choose you can either cook them separately and combine with the sauce at the end or cook them directly in the sauce. For our potato version we cooked the potatoes separately, added them to the completed sauce, and simmered them together very briefly just to combine the flavors. As with most stews and curries it tastes even better the next day after all the spices have had a chance to mellow and combine making it a great candidate for a make ahead meal!
Tibetan Potato Curry – Shogo Khatsa Makes about 3-4 Servings 1 lb Potatoes – Yellow or Red Bliss are best, Russets will tend to fall apart 2 Tomatoes diced or 1 15 oz can diced tomato 1 onion, julienned 2 teaspoons Garlic, minced 2 teaspoons Ginger, minced 1 Tablespoon Curry Powder 2 teaspoon Paprika or Smoked Paprika (I love Smoked!) 1 teaspoon Cumin 1 teaspoon Turmeric 1 Tablespoon Sugar 2 Tablespoons Olive Oil Salt to taste Procedure
Place potatoes in a medium pot with water just enough to cover. Add several pinches of salt to the water and bring to a simmer. Cook until tender and a knife pierces with just a little resistance. Drain and set aside.
Meanwhile, in a large saute pan add the olive oil and place over medium heat. Once hot, add the onions and stir.
Cook the onions until golden brown but not black. Add the garlic and ginger and cook 1 minute until fragrant.
Add the curry powder, cumin, paprika and turmeric and cook 30 seconds until fragrant.
Add the tomato and lower the heat. Using a wooden spoon or spatula, scrape the pan to make sure the spices don’t burn. Bring to a low simmer and cook uncovered until sauce is slightly thickened, about 5-10 minutes. If you are using canned tomato your sauce will be a little “saucier” than if you are using fresh tomatoes and that’s okay!
Once thickened turn off the heat. Season with the sugar and salt to taste.
Add the potatoes and gently fold to combine, being careful not to break up the potatoes (or vegetables if using)
Enjoy with rice or flatbreads!