Potatoes in Creamy Curry Sauce Recipe

Potatoes in Creamy Curry Sauce Notes

This recipe comes to us courtesy of the "Spice of Life Cookbook" by Treva Davis (no longer in print).

Ingredients

• 4 potatoes, thinly sliced
• 1 teaspoon canola oil
• 1/2 cup onion, chopped (1 small)
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground turmeric
• 1/4 teaspoon sweet curry powder
• 1/4 cup potato cooking water
• 1/2 cup fat-free sour cream
• to taste, freshly ground black pepper

Serves / Yields

Makes 4 Servings

Preparation Instructions

Steam potatoes in a vegetable steamer until tender, about 15 minutes. Drain and reserve 1/4 cup potato cooking water.

Heat canola oil in saute pan, add chopped onion and saute until tender.

Add ginger, turmeric, and curry powder. Cook over low heat for 2 minutes. Add potatoe water and potatoes, cover, and simmer for 4 minutes. This allows flavors to permeate potatoes.

Gently stir in low fat sour cream. Heat on low until warm. Serve with fresh ground pepper over the top.

Helpful Hints

Potatoes with a fine, firm flesh work best-like red or white potatoes. But, if you ain't got 'em, what you got is what you need.

Credit

This recipe was provided by Treva Davis from Dousman.

Cuisines, Courses and Ingredients

• American, Indian, Potato, Side Dish

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