Tibetan Curry Potatoes (Shogo Khatsa)
Soft potatoes simmered in a warming, aromatic curry, a homestyle Tibetan vegetarian favorite.
✍️ Veg.Pub EditorialPublished 2026-05-26👁 63 views
Calories
320
kcal
Servings
2
Prep time
35
min
Diet
vegan
🧺 Ingredients
- Potatoes4 (medium)
- Onion1
- Tomato1
- Curry powder1.5 tbsp
- Ginger1 small knob
- Garlic2 cloves
- Vegetable oil2 tbsp
- Saltto taste
- Cilantroa little
👩🍳 Steps
- 1Peel and cube the potatoes and parboil them until about 70 percent done, then drain.
- 2Saute the minced ginger, garlic and diced onion in hot oil until the onion turns translucent.
- 3Add the diced tomato and cook until juicy, then stir in the curry powder and toast over low heat.
- 4Add the potatoes and enough hot water, and simmer 15 minutes over medium-low heat until soft and the sauce thickens.
- 5Season with salt and finish with cilantro; serve with rice or Tibetan flatbread.
📊 Nutrition
| Protein | 6g |
| Iron | 2mg |
| Calcium | 40mg |
| Fiber | 6g |
Introduction
On the plateau, soft potatoes simmered in a warming, aromatic curry are a homestyle staple, served in Tibetan kitchens and sweet-tea houses alike.
Wellness Benefits
- Potatoes strengthen the spleen, boost qi and harmonize the stomach while supplying potassium and warming carbohydrate.
- Turmeric, ginger and garlic in the curry warm the middle, disperse cold and promote circulation, suited to the cold highland climate.
Nutrition Highlights
- Hearty carbohydrate with potassium and fiber for lasting fullness.
- Tomato adds vitamin C and a bright sweet-tart note.
Tips
- Parboil the potatoes first so they finish soft yet hold their shape.
- Bloom the curry powder in oil to release its full aroma before adding liquid.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
