Recipes

Potatoes in Creamy Curry Sauce

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

Submitted by: Treva from Dousman, WI
Yield: Makes 4 Servings

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

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.