4 spicy potato indian curry Recipes

sweet potatoes, peeled and roughly cubed, peeled plum tomatoes, chickpeas, drained, dried chili pepper flakes, mild curry paste, baby spinach leaves, chopped fresh coriander, chapati (indian flatbreads), fat free greek yogurt

oil, chopped garlic, whole chicken, cut into serving pieces, coconut milk ( with water, a 50/50 solution is okay), potatoes, quartered and fried, green bell pepper, diced, red bell pepper, diced, curry powder, thick coconut milk (preferably 100% coconut milk available in little tetra paks in the grocery), chili, patak original tandoori curry paste or 1/2 tsp indian curry paste (for truly exotic flavor) (optional), green peppers, leaves (optional)

water, masur dahl (red lentils) or mung dahl (yellow lentils), tomatoes, cut into large chunks, okra , halved lengthways, carrots, cut into large chunks, potatoes, cut into large chunks, tumeric, salt, tamarind paste or 1 tbsp lemon juice, vegetable oil, cilantro seeds, ground, cumin seeds, ground, black mustard seeds, jalapeno peppers, seeded and chopped, dried curry leaves, sambhar masala