Description
These curried potatoes are a flavorful and comforting dish made with tender Yukon Gold potatoes simmered in a fragrant blend of curry powder, garlic, onions, and tomatoes. Perfect as a side dish or a vegetarian main.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon ground black pepper
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 (14.5-ounce) can diced tomatoes
- 1 cup water
- Chopped fresh cilantro, for garnish (optional)
Instructions
- Heat the vegetable oil in a large skillet or sauté pan over medium heat.
- Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Stir in the garlic, curry powder, turmeric, salt, and pepper. Cook for 1 minute until fragrant.
- Add the potatoes, diced tomatoes (with their juice), and water. Stir to combine.
- Bring the mixture to a simmer. Cover and cook for about 20 to 25 minutes, or until the potatoes are fork-tender.
- Uncover and simmer for another 5 to 10 minutes to reduce the liquid slightly, if desired.
- Taste and adjust seasoning with more salt or pepper as needed.
- Garnish with chopped fresh cilantro before serving, if using.
Notes
- Use Yukon Gold potatoes for the best texture, but russet potatoes can be substituted.
- Adjust the curry powder to your taste preference or try a spicier blend for extra heat.
- This dish pairs well with rice, flatbread, or as a side to grilled meats or tofu.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
