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Rice and Potato Curry Recipe

Uriel is a gourmet. He enjoys trying out new recipes and new cuisines. He loves African and Indian cuisine.

Rice and Potato curry

Rice and Potato curry

The rice and potato curry is a very delicious meal.

Ingredients

For the Rice:

  • 5 2/3 cups (1 kg) white rice, raw
  • 3 teaspoons (15 g) salt, iodized
  • ¼ cup (50 g) cooking oil
  • 9 cups (1955 g) water

For the potato curry:

  • 2 (558 g) potatoes, irish, white, raw
  • 2 (223 g) tomatoes, red, ripe
  • 2 teaspoons (9 g) salt salt, iodized
  • 2 teaspoons (1 g) turmeric, powder
  • ¼ tsp (6 g) coriander, powder
  • 3 ½ tbsp (1 gram) red chilli, powder
  • ¼ tsp. (42 g) cooking oil
  • 1 gram fenugreek, seeds, raw
  • 1 teaspoon (3 g) mustard, seeds, raw
  • ½ tsp. (3 g) cumin, seeds
  • ½ (2 g) curry leaves, bunch, raw
  • (5 g) 2 tsp. lemon, fresh
  • 9 grams sugar
  • 1 1/3 cups (299 g) water
Rice

Rice

Instructions For the Rice

  1. Sort the rice and wash it thoroughly.
  2. Pour the water into a cooking pot, boil all the water for 2 minutes.
  3. Add salt and rice. Stir and boil for 10 more minutes.
  4. Reduce the heat to low
  5. Cover the cooking pot and simmer for around 16 minutes.
  6. Add cooking oil to the rice and stir. Add cooking oil to the rice and stir.
  7. Cover the cooking and allow to simmer until it is ready.
  8. Cover cooking pot with aluminum foil.
  9. Remove the cooking pot from heat and let the rice cool for a while.

Nutrition information for the Rice

Nutrition data per 100g of recipe:

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  • Energy 584 kJ/ 138 kcal
  • Fat 2.0 g
  • Carbohydrates 27.2 g
  • Protein 2.7 g
  • Fibre 0.2 g
  • Vitamin A 0 mcg
  • Iron 0.3 mg
  • Zinc 0.46 mg

Instructions for the Potato curry

  1. Peel, wash, and chop the potatoes into cubes.
  2. Blend tomatoes, red chilli powder, turmeric powder, coriander powder, and 1 tablespoon of cooking oil together thoroughly until they form a paste.
  3. Add 2 ½ tablespoons of cooking oil to a cooking pot and heat for around 3 minutes.
  4. Add the mustard seeds, curry leaves, cumin seeds, and fenugreek to the cooking pot.
  5. Stir the mixture and cook for 2 minutes.
  6. Add the blended ingredients, mix thoroughly and cook for about 2 minutes.
  7. Add salt and all the water and cook for 10 minutes.
  8. In the meantime, mix the lemon juice and sugar into a separate cup.
  9. Add the potatoes and then stir thoroughly. Add the sugar-lemon juice mixture.
  10. Cover the pot and cook for 16 minutes or until the potatoes become soft.
  11. Remove from heat and serve with rice.

Nutrition information for the potato curry

Nutrition data per 100g of recipe(Potato curry):

  • Energy 608 kJ/ 145 kcal
  • Fat 7.0 g
  • Carbohydrates 17.3 g
  • Protein 2.2 g
  • Fibre 2.2 g
  • Vitamin A 10 mcg
  • Iron 1.7 mg
  • Zinc 0.41 mg

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2022 Uriel Kushiel

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