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Potato Vegetable Curry

A comforting stew-like vegetable dish to serve alone, with rice or naan.

Preparation Time: 20 minutes
Cook Time: 30 minutes
Serving: 8 servings

Ingredients:

•   600 g (1 bag) Europe’s Best® First Harvest Baby Potatoes, frozen
•   30 mL (2 tbsp) vegetable oil
•   1 onion, chopped
•   2 cloves garlic, chopped
•   15 mL (1 tbsp) chopped fresh ginger
•   22 mL (1 ½ tbsp) mild curry paste
•   1 796 mL (28 oz) can tomatoes, pureed
•   250 mL (1 cup) water
•   1 540 mL/19 oz can chick peas, drained and rinsed
•   250 mL (1 cup) Europe’s Best Carrots “A la Parisienne”, frozen
•   4 mL (3/4 tsp) salt
•   250 mL (1 cup) Europe’s Best Sunburst Mangoes, defrosted and chopped
•   30 mL (2 tbsp) chopped fresh cilantro or parsley

Preparation:

1.  In a large saucepan, heat oil over medium-high heat. Add onion, garlic and ginger and cook 3 minutes or until soft. Add curry paste and stir for 30 seconds.
2.  Add pureed tomatoes, water, Europe’s Best First Harvest Baby Potatoes, chick peas, carrots. And salt. Bring to a boil. Reduce heat to medium-low and cook, covered for 20 to 22 minutes, stirring occasionally, until vegetables are tender. Stir in mangoes and cook for 4 minutes.
3.  Remove from heat. Season to taste. Transfer to a serving dish and garnish with cilantro.

Make Ahead:
Curry, up to adding mangoes and cilantro, can be made ahead, covered and refrigerated, up to eight hours earlier. To finish, reheat over medium heat and add mangoes and cilantro as in Step 2.

Variation:
Chicken or Shrimp Curry – Add 1 ½ cups (375 mL) cooked chicken pieces or shrimp with the mango and heat through.

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