Tomato Curried Potatoes
Tomato Curried Potatoes
AuthorJulie
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 ½ tsp curry powder or paste
1 tsp chili powder
2 tsp sugar
½ tsp salt (or to taste)
1
Boil 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.
Categorybeans, bread, vegetables, vegetarian
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 ½ tsp curry powder or paste
1 tsp chili powder
2 tsp sugar
½ tsp salt (or to taste)
Directions
1
Boil 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.
