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Tomato Curry with Potato Balls
A comforting Korean‑inspired dinner featuring a rich, creamy tomato curry paired with bite‑size potato balls that are fried to a golden crisp. The dish balances sweet, spicy, and savory flavors and can be made ahead for a quick weeknight meal.
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Cost Breakdown
Critical Success Points
- • Blending the cooked tomatoes into a fine puree
- • Simmering the curry with lid on for 5 minutes
- • Boiling potatoes until just tender
- • Incorporating cornstarch to bind the potato mixture
- • Frying potato balls to a golden brown without burning
Safety Warnings
- • Hot oil can splatter – use a splatter guard and keep a lid nearby.
- • Handle the boiling pot with oven mitts to avoid burns.
- • When blending hot tomato puree, vent the lid slightly to prevent steam pressure buildup.
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