Submitted by: Treva from Dousman, WI
Yield: Makes 4 Servings
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 potato 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.
More About This Recipe
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.
If you enjoyed this recipe, check out more curry recipes here.