Curried+dinner
Curried+dinner

Tomato Curried Potatoes

From blog post: Day 176: Daal Curry, Tomato Curried Potatoes, Roasted Cauliflower, and Naan

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June 24, 2008

  • Makes: Serves 4.

Ingredients

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

canola oil, for cooking

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

2 tsp. paprika

1 1/2 tsp. curry powder or paste

1 tsp. chili powder

2 tsp. sugar

1/2 tsp. salt (or to taste)

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, paprika, curry powder, chili powder, sugar and salt and cook for 5-10 minutes, until the potatoes are well coated and the extra moisture has cooked off.

Makes: Serves 4.
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