55 potato urry recipes

I used very little green bell pepper (only had a half pepper on hand), but added frozen peas and sliced fresh mushrooms instead. I also ad libbed a little more by spicing it up with a good pinch of my homemade garam masala. Delicious.

Classic leek and potato soup from Marguerite Patten, simmered in stock and blended smooth with yogurt or cream. Includes curried, watercress, and chilled vichyssoise variations.

Creamy blended soup combining white and sweet potatoes with curry, turmeric and fresh mint, sautéed with leeks for a vibrant, high-fiber vegetarian soup.

This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.

Fenugreek has a 'spicy' taste most similar to the effect of cumin - it makes the food spicier without adding a particular taste of its own

Grilled Venison Chop with Chestnut Twice Baked Potato recipe

Chicken simmered in cream with bechamel, mushrooms, curry powder, and a squeeze of lemon. A rich, French-inspired sauce with a subtle warm spice kick.

This is a typical restaurant style curry. The basic curry forms the base and the variations show how it can easily be adapted.

Thai green bean jungle curry with red curry paste, chicken broth, and bamboo shoots. No coconut milk, just a clean, spicy broth that infuses the beans with curry flavor. Served over rice.

Seventh heaven of taste, aroma and sight. Thanks, I could try it.. thumb up!

A creamy chowder loaded with baby clams, shrimp, potatoes, corn, and red bell pepper in a buttery fennel-scented broth finished with half-and-half. Bowl-to-table in 40 minutes.

Pureed vegetable soup with broccoli florets: silky potato-thickened base of carrots, celery, onion, and garlic with thyme and nutmeg, then scattered with steamed broccoli florets for bite.

Clam and shrimp chowder: a creamy New England-style seafood chowder with potatoes, corn, red pepper, and fennel seed. The anise note from fennel lifts it out of the ordinary.

Curry-glazed duck legs roast under a paste of jalapeno, ginger, garlic, and curry powder, then braise in orange-lime juice with chicken stock. The skin re-crisps for shatteringly crackly results.

Indian spiced potatoes in a thick tomato sauce with ginger, coriander, cumin, fenugreek, and garam masala. A vegetarian potato curry with whole spice tempering and bold flavor.

Indian beef curry with whole aromatic spices, deeply browned onions, and a rich cashew-yogurt sauce. Badam Diyea Mangsha simmers with potatoes and finishes with garam masala.