Curried Potatoes Recipes

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CURRIED CUMIN POTATOES



Curried Cumin Potatoes image

A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.

Provided by DRAGONSBANE

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 8

Number Of Ingredients 8

2 pounds new potatoes, cut into 1/4 inch thick pieces
2 tablespoons olive oil
2 tablespoons cumin seed
2 teaspoons ground turmeric
2 teaspoons curry powder
2 teaspoons coarse sea salt
1 teaspoon ground black pepper
3 tablespoons chopped fresh cilantro

Steps:

  • Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
  • Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 21.4 g, Fat 4 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 450.6 mg, Sugar 1 g

EASY-PEASY POTATO CURRY RECIPE BY TASTY



Easy-Peasy Potato Curry Recipe by Tasty image

Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 medium yellow onion, diced
4 cloves garlic, minced
4 teaspoons curry powder
1 ½ teaspoons paprika
1 teaspoon cayenne
2 teaspoons cumin powder
½ teaspoon allspice
2 teaspoons fresh ginger, minced
½ teaspoon black pepper
2 lb potato, peeled and cubed
15 oz chickpeas, 1 can, drained
1 cup vegetable broth
1 tablespoon lemon juice
14 oz diced tomato, 1 can
14 oz coconut milk, 1 can
rice, cooked, for serving
naan bread, for serving
fresh cilantro, chopped, for garnish

Steps:

  • Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
  • Add the garlic and saute for about 2 minutes, until fragrant.
  • Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
  • Add the potatoes and mix well until well-coated in spices.
  • Add the chickpeas and stir to incorporate.
  • Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
  • Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
  • Serve with cooked rice and naan and garnish with fresh cilantro.
  • Enjoy!

Nutrition Facts : Calories 894 calories, Carbohydrate 104 grams, Fat 46 grams, Fiber 17 grams, Protein 18 grams, Sugar 17 grams

CURRIED POTATOES AND CHICKPEAS



Curried Potatoes and Chickpeas image

Provided by Food Network Kitchen

Time 35m

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
Kosher salt
3 tablespoons unsalted butter
1 1/2 teaspoons curry powder
1/4 teaspoon cayenne pepper
1 15-ounce can chickpeas, drained and rinsed
2 cups fried onions (one 2.8-ounce can)
1/2 cup plain Greek yogurt
1/4 cup chopped fresh cilantro, plus leaves for topping
2 tablespoons fresh lime juice
1 jalapeno pepper, thinly sliced (remove seeds for less heat)

Steps:

  • Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
  • Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
  • Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
  • Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.

CURRY ROASTED POTATOES



Curry Roasted Potatoes image

These savory potatoes are perfect for cooks who want to experiment with a few new spices and flavors. -Bryan Kennedy, Kaneohe, Hawaii

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings (1 cup sauce).

Number Of Ingredients 11

6 cardamom pods
1/2 teaspoon whole cloves
2 teaspoons each fennel, cumin, coriander and mustard seeds
2 teaspoons ground turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons canola oil
4 medium red potatoes, cut into 1/4-inch slices
MINT YOGURT SAUCE:
1 cup reduced-fat plain yogurt
1/4 cup minced fresh mint

Steps:

  • Remove seeds from cardamom pods. In a dry small skillet over medium heat, toast the cloves and the fennel, cumin, coriander, mustard and cardamom seeds until aromatic, about 1-2 minutes. Cool., Transfer to a spice grinder or a mortar and pestle (in batches if necessary); grind until mixture becomes a powder. Stir in the turmeric, salt and cayenne., In a large bowl, combine oil and spice mixture. Add potatoes; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 425° for 16-20 minutes or until golden brown, turning once., Meanwhile, combine yogurt and mint in a small bowl. Serve with potatoes.

Nutrition Facts : Calories 138 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 233mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

CURRIED POTATO PASTIES



Curried potato pasties image

These are delicious warm with salad and chutney or cold, in packed lunches. They can be baked straight from frozen, too

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 45m

Number Of Ingredients 10

300g potato , peeled and cut into small chunks
100g frozen pea
2 tsp oil
1 onion , sliced
1-2 tsp curry paste (any type)
1 tsp black mustard seeds
juice ½ lemon
handful coriander , chopped
375g pack ready-rolled puff pastry
1 egg , beaten

Steps:

  • Heat a large pan of water, add the potatoes, then cook for 8 mins until just soft. Add the peas 1 min before the end of cooking time. Drain, then set aside.
  • Meanwhile, heat the oil in a frying pan. Fry the onion until soft and slightly coloured. Add the curry paste and mustard seeds, then fry for a few mins more until the mixture smells fragrant. Carefully stir in the potatoes and peas, trying not to mash them. Add the lemon juice and coriander, then leave to cool.
  • Heat oven to 200C/fan 180C/gas 6. Unroll the pastry rectangle, place on a floured surface with the long side towards you and roll it out a little more to make it into a square shape. Cut into 4 squares, then cut each one in half so you have 8 long rectangles. Place 4 of them onto a baking sheet, brush the edges with beaten egg and place a quarter of the filling down the centre of each. Top with the remaining pastry, then pinch the edges together to make a sealed parcel. Brush with more egg, then bake for 20 mins until puffed and golden. If cooking from frozen, bake for 30 mins. Serve with fresh green salad and a spoonful of chutney.

Nutrition Facts : Calories 480 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 4 grams sugar, Protein 11 grams protein, Sodium 0.86 milligram of sodium

EASY ALOO CURRY (CURRIED POTATOES)



Easy Aloo Curry (Curried Potatoes) image

These spiced-up curried potatoes are simple to make and are an interesting side dish for chicken or fish entrees.

Provided by Marian Blazes

Categories     Side Dish     Appetizer

Time 40m

Yield 6

Number Of Ingredients 9

1 tablespoon cumin seed
2 cloves garlic (minced)
Optional: 1 small hot chili pepper (minced)
1/4 cup onion (finely chopped)
4 large potatoes
1 teaspoon curry powder
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 cup chicken broth (or vegetable broth)

Steps:

  • In a large skillet, saute the cumin seeds in vegetable oil for 2 minutes or until golden.
  • Add the minced garlic, chili pepper (optional), and onion; cook until soft.
  • Peel the potatoes and cut them into 1/2-inch cubes.
  • Add the potatoes, curry powder, turmeric, ground cumin, and chicken broth and cook over medium-low heat, stirring occasionally.
  • Continue to cook, adding small amounts of water from time to time to keep the potatoes from sticking-until tender.
  • After the potatoes are tender, cook 2 to 3 minutes more or until the outsides of the potatoes are slightly crispy and golden brown.
  • Serve warm.

Nutrition Facts : Calories 99 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, Sodium 104 mg, Fat 1 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

CURRIED POTATOES



Curried Potatoes image

Make and share this Curried Potatoes recipe from Food.com.

Provided by Dienia B.

Categories     Mashed Potatoes

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

6 cups potatoes, cooked
1 teaspoon mustard seeds
1 tablespoon sesame oil
2 tablespoons garlic, minced
2 chilies, minced
1/2 teaspoon turmeric
1 teaspoon curry powder
1 tablespoon lemon juice
1 tablespoon cilantro
1 onion, sliced in quarter moons
1 teaspoon salt
1 tablespoon ginger, minced

Steps:

  • heat oil
  • add mustard seeds and onions
  • fry until seeds pop
  • add garlic and spices and ginger.
  • mash the potatoes into oil and spices may need to add water to keep from sticking
  • lastly add lemon juice.

Nutrition Facts : Calories 239.9, Fat 4, SaturatedFat 0.6, Sodium 599.2, Carbohydrate 47.2, Fiber 6.3, Sugar 4.3, Protein 5.9

CURRIED POTATOES AND CHICKPEAS



Curried Potatoes and Chickpeas image

Provided by Food Network

Number Of Ingredients 11

1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
Kosher salt
3 tablespoons unsalted butter
1 1/2 teaspoons curry powder
1/4 teaspoon cayenne pepper
1 15-ounce can chickpeas, drained and rinsed
2 cups fried onions (one 2.8-ounce can)
1/2 cup plain Greek yogurt
1/4 cup chopped fresh cilantro, plus leaves for topping
2 tablespoons fresh lime juice
1 jalapeno pepper, thinly sliced (remove seeds for less heat)

Steps:

  • 1. Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
  • 2. Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
  • 3. Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
  • 4. Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.

CURRIED CHICKEN AND POTATOES



Curried Chicken and Potatoes image

This is a hearty meal of chicken and potatoes simmered with Indian spices, tomatoes, Swiss Chard, and yogurt. Adjust the spices to taste. Serve it over basmati rice.

Provided by JESSIFIVE

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 teaspoon cumin seed
½ teaspoon garam masala
¼ teaspoon ground cardamom
¼ teaspoon cayenne pepper
½ teaspoon black mustard seed
½ teaspoon salt
2 cloves garlic, minced
2 (4 ounce) chicken thighs, cut into bite size pieces
2 medium potatoes, diced
2 roma (plum) tomatoes, diced
½ bunch Swiss chard, chopped
1 (8 ounce) container plain yogurt

Steps:

  • In a large skillet, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt, and garlic. When seeds start to pop, stir in chicken and potatoes. Cook for 15 minutes, or until chicken is nearly done.
  • Stir in tomatoes, chard, and yogurt. Cover, and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 26.1 g, Cholesterol 35.5 mg, Fat 13.8 g, Fiber 3.5 g, Protein 15.1 g, SaturatedFat 3.1 g, Sodium 427.9 mg, Sugar 6 g

CREAMY CURRIED POTATOES



Creamy Curried Potatoes image

Curried potatoes are yummy...but creamy ones are way better. :) My recipe is easy, fast, and delicious. Replace your usual side of potatoes with this one for something different. If you do not want them quite so rich, you can substitute heavy cream with half and half.

Provided by carbsrfromhvn

Categories     Low Protein

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

5 medium potatoes
1/2 medium onion
1 tablespoon curry powder
3 tablespoons butter
1/2 cup heavy cream
salt
pepper

Steps:

  • Peel your potatoes and cut each into 6 pieces.
  • Boil potatoes until almost done. Drain and reserve.
  • Finely dice onion.
  • In a medium pan saute onion in butter until translucent. Add curry powder and heat for 1 minute.
  • Add par-boiled potatoes to onion, butter, and curry mixture. Toss to coat. Top pan with lid and cook potatoes, on low, until done.
  • When potatoes are finished add cream and heat until slightly thickened. Salt and pepper to taste.

Nutrition Facts : Calories 263.3, Fat 13.4, SaturatedFat 8.3, Cholesterol 42.4, Sodium 59.9, Carbohydrate 33.1, Fiber 4.4, Sugar 1.8, Protein 4.3

CURRIED POTATO SALAD



Curried Potato Salad image

In this variation on classic American-style potato salad, warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled eggs, curry powder, cilantro, and onions.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

3 pounds baby white potatoes, scrubbed
1 tablespoon plus 1 teaspoon salt
2 tablespoons white-wine vinegar
5 large eggs
1/2 cup plus 2 tablespoons Homemade Mayonnaise, or prepared
3 tablespoons curry powder
1 medium onion, thinly sliced into slivers
1/4 cup fresh cilantro, finely chopped

Steps:

  • Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut potatoes into wedges while still hot. Drizzle with vinegar, and set aside to cool.
  • Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel hard-boiled eggs, and cut into quarters lengthwise.
  • Place mayonnaise, curry powder, and remaining teaspoon salt in a large bowl; whisk to combine. Add potatoes to mayonnaise mixture. Add eggs, onion, and cilantro. Stir to combine. Chill until ready to serve.

CURRIED LAMB AND POTATOES



Curried Lamb and Potatoes image

Loads of rich flavors and spices make this a warming, inviting meal. It's a great way to impress at a family get-together. -Subrina Goosch, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 6 servings.

Number Of Ingredients 18

6 garlic cloves, minced, divided
3 tablespoons curry powder, divided
2 tablespoons minced fresh gingerroot, divided
2 teaspoons garam masala, divided
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon ground coriander, divided
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
1/4 teaspoon ground cumin
1 tablespoon olive oil
2 pounds lamb shoulder blade chops
4 medium red potatoes, cut into 1/2-inch pieces
1 can (15 ounces) diced tomatoes, undrained
1 cup chicken broth
1 small onion, chopped
Hot cooked brown rice and minced fresh cilantro, optional

Steps:

  • In a large resealable plastic bag, combine 3 garlic cloves, 1 tablespoon curry powder, 1 tablespoon ginger, 1 teaspoon garam masala, chili powder, paprika and thyme, 1/2 teaspoon coriander, 1/2 teaspoon salt, 1/2 teaspoon pepper, cumin and olive oil. Add lamb chops; seal bag and turn to coat. Refrigerate 8 hours or overnight., Place potatoes in a 3- or 4-qt. slow cooker. Transfer lamb to slow cooker., Place tomatoes, broth, onion, and remaining garlic and seasonings in a blender; cover and process until blended. Pour over lamb and potatoes. Cook, covered, on low 4-5 hours or until meat is tender. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Strain cooking juices, reserving potatoes; skim fat. Return lamb, cooking juices and reserved potatoes to slow cooker; heat through. If desired, serve with rice and cilantro.

Nutrition Facts : Calories 337 calories, Fat 19g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 935mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 22g protein.

CURRIED POTATOES AND ONIONS



Curried Potatoes and Onions image

Categories     Potato     Tomato     Side     Sauté     Vegetarian     Spice     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

1/3 cup vegetable oil
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon mustard seeds
1/2 teaspoon ground turmeric
2 medium onions, thinly sliced
2 tablespoons chopped jalapeño chili
1 1/2 pounds white potatoes, peeled, cut into generous 1/2-inch pieces
1 1/4 cups chopped tomatoes

Steps:

  • Heat oil in large skillet over medium heat 1 minute. Add cumin, coriander, mustard seeds and turmeric to skillet; cook until seeds are fragrant and darken slightly, about 2 minutes. Add onions and jalapeño and sauté until onions soften, about 5 minutes. Add potatoes; stir until well coated with spice mixture. Cover and cook until potatoes are almost tender, stirring occasionally, about 10 minutes. Add chopped tomatoes; cover and cook until potatoes are tender, about 7 minutes longer. Season to taste with salt and pepper and serve.

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From hurrythefoodup.com


VEGETARIAN CURRIED POTATOES IN CHAPATI . INDIAN RECIPE - COOK …
Remove wrap from heat. Place 1/2 cup of the curried potato mixture in the center of the wrap and spread it out into a row. Add several whole cilantro sprigs. Fold two sides over partway so that the body of the wrap is about 3 inches in width. Starting from the bottom, fold the end up about 3 inches, and then turn, or wrap, it over and over ...
From cookafterme.com


EASY CURRIED CHICKEN WITH POTATOES | CHICKEN.CA
Set aside. Heat remaining 2 Tbsp (30 mL) canola oil in large saucepan over medium-high heat. Add onions and saute until golden, about 7 minutes. Add chicken pieces and cook until lightly browned, turning pieces once, about 5 to 7 minutes. Add tomatoes, cinnamon stick, salt and pepper and potatoes. Bring to a boil.
From chicken.ca


CURRY ROASTED POTATOES (CRISPY, TASTY YELLOW CURRY POTATO RECIPE!)
2022-05-11 This easy side dish only requires a baking sheet, tongs, cutting board, and a knife! Preheat. Preheat your oven to 450°F (232°C). Line a baking sheet with foil or parchment paper, and set aside. Wash and combine. Rinse off and pat the 2 pounds of yellow potatoes dry, then chop them into chunks between 1 ½ - 2 inches.
From bakeitwithlove.com


CURRY ROASTED POTATOES RECIPE | EATINGWELL
Directions. Step 1. Preheat oven to 450F and place a rack in the upper third of the oven. Advertisement. Step 2. Toss potatoes in a large roasting pan with oil, curry powder, salt and pepper. Step 3. Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30 to 35 minutes.
From eatingwell.com


BEST CURRIED POTATOES, TOMATOES AND CABBAGE RECIPE - HOW TO …
Curried Potatoes, Tomatoes and Cabbage. Name. Email Address. Recipient Name. Recipient Email Address . Personal Message. Sautéed onion, cabbage and tomatoes, along with earthy spices, create a flavor-packed base for potato chunks that steam with the vegetables’ natural moisture. We stir in a second wave of fresh tomatoes at the end to add brightness and acidity. …
From 177milkstreet.com


CURRY ROASTED POTATOES - BETTER THAN BOUILLON
Preheat oven to 425˚F. In large bowl, stir together Roasted Onion Base, vegetable oil, curry powder, tomato paste, paprika and garlic until blended. Toss with potatoes until well coated. 2. Transfer to 2 large parchment paper–lined baking sheets. Bake for 25 to 30 minutes or until golden brown and tender. Tip: Serve with a dollop of yogurt ...
From betterthanbouillon.com


GARLIC CURRY ROASTED POTATOES | HEARTFUL TABLE
2017-06-12 Instructions. Preheat the oven to 200 degrees Celcius (390 degrees Fahrenheit). Peel or wash the potatoes and cut into bite sizes pieces and add them to a large bowl. Add the oil, garlic and curry powders, curry leaves, cayenne pepper, and salt and toss well with hands. Make sure that the spices are covering the potatoes well.
From heartfultable.com


EASY CURRIED POTATOES | QUICK VEGAN DINNERS | BY THE FORKFUL
In a pan, heat a little oil and saute your onion for around 5 minutes on a low heat until they're soft and translucent. Add the garlic and ginger and cook for another 2 minutes until fragrant. Add the tomatoes, tomato puree, and spices and stir, then add the boiled potatoes and mix. Add the stock and leave to simmer for around 4 minutes.
From bytheforkful.com


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