Here is a recipe I found at Vegetarian Times that I have changed quite a bit. It takes a little over 1 hour from start chopping to finish cooking, so, it is fairly fast to make. I really like the additional seeds and the fig balsamic vinegar in the dish. If you don’t have that, just add some dried figs or raisins to the curry. I think I may add some dried figs, apricots or other dried fruits to the next batch, it would really be a nice melding of savory and sweet flavors. The really more complex flavors of the yellow fin potatoes, golden beets and seeds just add a nice, satisfying “tooth” to the dish. Naan, rice or quinoa, and a sweet tomato, mango or mint chutney would be a nice accompaniment.
Masman Curried Potatoes
Equipment: A 4 quart cast iron dutch oven or stock pot with a lid, wooden spoons to stir with
1 1/2 T canola oil
1 large yellow onion, peeled and chopped
4 cloves garlic, peeled and minced
4 yellow fin or yukon gold potatoes, scrubbed and large chopped
1 large golden beet, peeled, halved and thinly sliced
2 large carrots, scrubbed and sliced in about 2″ X 1/2″ sticks
3 T Mae Ploy Masman paste
1 15 oz can black beans with juice
1 15 oz can organic diced tomatoes with juice
1/2 C homemade vegetable broth or boxed broth (add more as needed)
1-2 jalapeno chiles, deveined, seeded and minced (depends on how hot they are)
1-2 tsp balsamic vinegar (I used a nice fig balsamic vinegar)
1/2 – 1 C water or more as needed
1/2 – 1 tsp each of: cumin seeds, fennel seeds, cardamon seeds, crushed red pepper (use less of this until you know how hot it is) crushed in a mortar and pestle
Heat oil in pot about medium to medium high. Add onion and saute until translucent, add potatoes, beets, carrots and Masman paste and saute for 4-6 minutes, stirring a bit. Make a space and add the spices and saute a little. Stir up and add the garlic and saute for 1-2 minutes more. Add everything else but the water, stir and bring to a high heat to boil, then turn down to a bubbling simmer, add 1/2 C water and cook for 15 minutes, add more water or broth throughout the simmering as needed to keep a sauce going. Adjust seasonings like the vinegar or Masman. Turn down the heat to a slow simmer for another 30-45 minutes until potatoes are flaky and soft.
This dish needs to be almost a stew, not a soup. Put salt or pepper on the table.
Serve over quinoa or rice.