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Curried Potatoes with Crushed Tomatoes and Peas

Curried+potatoes+2

I still am not cooking dinner myself these days, so here’s something I made out in Tofino that I didn’t get around to telling you about. It looks simple, and it is – it’s one of those one-pan comfort foods (on account of the potatoes) I could eat over and over, especially with new potatoes and fresh peas from the market. Come to think of it, I need to try this with sweet potatoes.

I’m in Saskatoon tonight, and was in Winnipeg last night, so I haven’t been doing much cooking – in my own kitchen, anyway. (I was on BT Winnipeg this morning, and I’m doing some taping for CTV Saskatoon tomorrow.) I’m beginning to miss my kitchen. (While appreciating fully that it’s some peoples’ dream to never have to cook dinner themselves ever again. On that note, how did cooking and cleaning get lumped together? As if the Cleaning Network would ever happen. Or maybe it would. Magazines devoted to cleaning? I suppose Martha delves into the subject.)

Now that I wouldn’t miss doing. Not that I do much of it anyway. I minimized W’s birthday party menu not only because I was only going to be home for a day and a half, but because the level of disgusting our house has risen to was far more pressing. I think we’ve reached the point where it will be easier to paint than to wash the walls.

Where was I? Right – in Saskatoon. In a charming old hotel with a sign out front that says “WATCH FOR FALLING ICE!”, bathroom tiles like the ones at my Grandma’s house, wide hallways that I hope later tonight I don’t remember remind me of The Shining, and other details that make me wish I had my camera.

No, I didn’t bring my camera. I’m lugging dishes and gear and food from points A to B to C to D (I brought two loaded grocery bags filled with food/frozen meat/glass bowls and a frying pan as part of my carryon baggage today – there is no elegant way to transport all this) and I didn’t want to carry my camera too, nor feel pressured to document everything and then guilt over not getting around to uploading them.

I used my phone when I detoured my rental car to BDI this afternoon, but didn’t manage to document the part where I leaned in to lick the top off my hot fudge sundae and poured sticky fudge-melted ice cream soup all down my front, all over and INSIDE my bag, with nothing but dry napkins to clean it up with and it was 34 degrees with a humidex of 42? ON MY WAY to the airport.


Curried+potatoes+2
Curried+potatoes+2

Curried Potatoes with Tomatoes and Peas

Recipe link

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August 9, 2010

a variation of "Potato Curry" in Simply Indian

  • Makes: Serves 4.

Ingredients

4-5 Yukon gold or new potatoes, cut into large chunks (I don't bother to peel them - a bonus when you use thin-skinned potatoes like Yukon Golds)

canola oil, for cooking

1 cup crushed tomatoes, tomato sauce, or 2 tomatoes pureed in the food processor

1 jalapeno pepper, seeded and minced (optional)

2 tsp. paprika

1-2 tsp. curry powder or paste

1-2 tsp. chili powder

2 tsp. sugar

1/2 tsp. salt (or to taste)

1/2-1 cup frozen peas, thawed by running under warm water in a colander

Directions

1Boil the potatoes until tender. In a large skillet, heat a drizzle of oil and add the potatoes; toss them around a bit. Add the tomatoes, jalapeno, paprika, curry powder, chili powder, sugar and salt and cook for 5 minutes. Add the peas and cook for another 5 minutes, until the potatoes are well coated and the extra moisture has cooked off.

Makes: Serves 4.
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19 comments on “Curried Potatoes with Crushed Tomatoes and Peas

  1. Vincci
    August 9, 2010 at 10:56 pm

    Aww Julie, you are too cute. Seems like you’ve had a hectic week! Hope you’ll have some time to relax when you’re back home. Btw, are you coming to the BBQ? I’m getting antsy that only a few people have RSVP’d…

  2. Carolyn
    August 10, 2010 at 4:59 am

    Last night I made curried potatoes/eggplant/cauliflower/beans/tomatoes. I ended up doctoring up the original recipe because it tasted a bit flat. I like your combo of spices (and I feel accomplished that the spices I added were similar to yours!) I’m going to note your combo for next time. Now how to get the curry hut smell out of my house… even with the Lampe Berger and the windows open the smell seems to stick.

  3. Recipe for Delicious
    August 10, 2010 at 5:54 am

    That looks like it belongs in a samosa! Any easy weeknight meal for sure!

  4. Alanna
    August 10, 2010 at 7:29 am

    So glad you made it to the BDI – it was the destination of choice of many many summer nights when I was a kid.

  5. Ruth
    August 10, 2010 at 9:16 am

    BDI hot fudge sundaes are worth any mess! Although cleaning it off the inside of your bag must have been a nightmare. I too wish that cooking and cleaning were not said in the same sentence as one (cooking) is very enjoyable until you realize the other (cleaning it all up) must follow! I have a cronically messy kitchen!

  6. RMB
    August 10, 2010 at 12:52 pm

    Darn — I wish I had known sooner that you were going to Saskatoon and would have told you that you HAD to go to Jerry’s (http://www.jerrys.ca) to try their ice cream and feed your addiction. They have a Saskatchewan Cherry that is delicious, as well as Saskatoon Berry (my personal fave) and dozens of other flavours.

    And that “old hotel” was originally a CP hotel (like the Chateau Lake Louise and Banff Springs).

  7. Laurie in Burnaby
    August 10, 2010 at 1:19 pm

    OH, excellent! :)
    I made it to give me a change last night, and I’ll put the left overs in skins to see if they’re like samosas! Many thanks. :)

  8. Sandra
    August 10, 2010 at 2:03 pm

    Looks good – not to make anybody crazy, but I’m going to throw in some leftover pork, and this is supper! Thanks.

  9. Newb
    August 10, 2010 at 3:58 pm

    Well, you picked a fine time to visit Winnipeg, didn’t you? It’s so blazing hot here nobody will even venture outside. However a trip to the BDI will help anyone cope with the heat. Hope the spill happened after you finished taping and not before. And hope the rest of your quick visit was uneventful.

  10. Reith
    August 10, 2010 at 4:04 pm

    I didn’t know you were going to Saskatoon! My grad dance was at the very charming hotel of which you speak! Hope you got a chance to walk down Broadway at least. Saskatoon’s cool.

    Loved seeing you guys!
    xo Reith

  11. Cheryl
    August 11, 2010 at 7:06 am

    Quite a week! I remember the Frugal Gourmet making a dish like that, and minus the peas, I used to make it back in university. Oh, the memories!

  12. natalie (ga)
    August 11, 2010 at 9:57 am

    made this last night – yummy! I had planned to throw left over spaghetti sauce over potatoes anyway. So, when I saw your post, I made this for the adults. I am proud that my taste buds now accomadate curry and peppers………… it has taken awhile.

  13. Barb
    August 11, 2010 at 2:30 pm

    This dish does come together easier than you might think. I always thought otherwise but tries it at your suggestion some time ago and have used it a number of times since. The new potatoes available right now are the best!

  14. molly
    August 13, 2010 at 7:56 pm

    Indeed! Impromptu veggie curries are so fantastic. Made one very similar last week, but with eggplant and green beans in place of peas.

    Cleaning out the Crisper Drawer curry, I’ve come to secretly think of it. No less ravishing for the dreadful name.

  15. bridgit
    August 29, 2010 at 7:16 pm

    Fabulous! I made this for friends tonight and we all enjoyed it. I replaced the peas with kale because our garden is full of it and I can’t freeze it fast enough. Thanks for sharing; it was so good I even penciled it into my cookbook.

  16. Nicole
    September 16, 2010 at 8:25 am

    I just made this, am eating it now in fact. It’s quite tasty, but I feel like it’s missing something, although I’m not sure what. Onion would be a good addition, and I also think I need a better quality curry powder. But other than that, delicious for the first curried meal I’ve ever made!

  17. Nicole
    September 16, 2010 at 8:26 am

    Wait, I forgot the jalapeno pepper! Crap!

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