Easy Potato Curry With Star Anise Rice

This potato curry is a simplified of dum aloo, a Kashmiri dish where potatoes are fried and them slowly cooked in a savory tomato-based gravy. Instead of being deep-fried, the potatoes are cooked until soft and then quickly pan-fried with cumin before being tossed in a richly spiced, creamy tomato gravy. It's served with star anise-infused rice, which adds notes of licorice. This is a simple, budget-friendly recipe that will satisfy your taste buds while not calling for a huge list of ingredients.

EASY POTATO CURRY WITH STAR ANISE RICE [VEGAN, GLUTEN-FREE]

INGREDIENTS

• 1 serving rice
• 1/2 cup water
• 1/2 star anise
• 5 Fingerling potatoes (about 7 ounces)
• 2 tablespoons oil
• 1/4 onion
• 1 garlic clove
• 1/2 teaspoon each of the following: mustard seed, cumin seed, coriander powder, turmeric, and ginger powder
• Salt, to taste
• Cilantro, for garnish
• 6 tablespoons coconut milk from can
• 6 tablespoons tomato sauce or diced tomatoes

PREPARATION

1. Cook 1 serving of rice with water and 1/2 of a star anise.
2. Boil potatoes until soft, but not mushy.
3. Let potatoes cool then remove skin.
4. Sauté chopped onions and garlic with 1 tablespoon oil and salt.
5. Once they start to soften add 1 teaspoon mustard seed and 1 teaspoon cumin seed.
6. Once mustard seeds start to pop add 6 tablespoons each of coconut milk and tomato sauce/
7. Add the rest of the spices (1 teaspoon of each; coriander powder, turmeric, and ginger powder).
8. Throw everything in the blender and blend until smooth.
9. Optionally, fry up the peeled boiled potatoes in 1 tablespoon oil and a sprinkle of cumin seeds.
10. Mix curry sauce with potatoes and top with chopped cilantro. Serve with rice.

http://www.onegreenplanet.org/vegan-recipe/easy-potato-curry-with-star-anise-rice/