Choko and Potato Curry

Ingredients

• 2 medium chokos (chayote squash), peeled, seeded, and cubed
• 2 medium potatoes, peeled and cubed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 green chili, finely chopped (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1/2 cup vegetable broth
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. 1.Sauté Aromatics

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add chopped onion and sauté until golden brown. Add minced garlic, grated ginger, and green chili (if using) and sauté for another minute until fragrant.

2. 2.Add Spices

   Add turmeric powder, coriander powder, and red chili powder to the pot. Sauté for 30 seconds, stirring constantly, to prevent burning.

3. 3.Add Vegetables and Tomatoes

   Add cubed choko and potatoes to the pot. Stir well to coat the vegetables with the spices. Add diced tomatoes (with their juice) and vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the potatoes and choko are tender.

4. 4.Finish and Serve

   Stir in garam masala and salt to taste. Simmer for another 5 minutes. Garnish with fresh cilantro. Serve hot with rice or roti.

Nutritional Information

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife

Tips

• Adjust the amount of red chili powder according to your spice preference.
• For a creamier curry, you can add a tablespoon of coconut milk or cream at the end.
• Choko can be substituted with zucchini or other summer squash.
• If you don't have vegetable broth, you can use water.

Frequently Asked Questions