Potatoes in Creamy Curry Sauce
Easy creamy curry potatoes with sour cream and warm spices. Ready in about 30 minutes. Great vegetarian side dish.
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
- Steam or boil potatoes until tender, then simmer briefly with curry, ginger, and turmeric to infuse flavor.
- Reserve starchy potato water to loosen the sauce and help it cling to the potatoes.
- Stir in sour cream off the heat or on very low heat to avoid curdling; finish with fresh ground pepper and optional peas.
Spices
Featured in this Recipe
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 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.
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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.
Frequently Asked Questions
What type of potatoes work best for this dish?
Use waxy, firm-fleshed potatoes like red or new white potatoes. They hold their shape when sliced and steamed. Russets will break down more and make the dish softer, which is fine if you want a creamier texture.
Can I make this recipe dairy-free or vegan?
Yes. Replace the fat-free sour cream with dairy-free sour cream, thick coconut yogurt, or a cashew cream. Heat gently to avoid separation and adjust salt and acidity to taste.
How do I prevent the sour cream from curdling?
Take the pan off high heat before adding sour cream and stir it in slowly. You can temper the sour cream by whisking in a tablespoon or two of hot potato water first. Keep the heat very low while warming after adding.
What is potato cooking water and what do I do if I steamed the potatoes?
Potato cooking water is the starchy liquid left after boiling potatoes. If you steam and have little liquid, either boil a small amount of potatoes to get 1/4 cup of starchy water or use low-sodium vegetable broth or plain water instead.
Can I roast or boil the potatoes instead of steaming?
Yes. Boiling gives you starchy cooking water, which is helpful for the sauce. Roasting adds more flavor but produces no cooking water. If you roast, add a splash of broth or water to the pan when simmering to create a sauce.
How can I add protein or extra vegetables?
Stir in cooked chickpeas, cooked lentils, shredded cooked chicken, or cooked tofu for protein. For more vegetables add steamed peas, spinach, sautéed cauliflower, or bell peppers near the end of cooking so they stay tender.
How long will leftovers keep and how should I reheat them?
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on low heat, adding a splash of water or broth to loosen the sauce. Freezing is not recommended because sour cream can separate.
How many people does this recipe serve and how long does it take?
Using four medium potatoes yields about 3 to 4 side-dish servings. Total time is about 25 to 30 minutes: roughly 15 minutes to steam, plus about 10 to 15 minutes for the sauce and finishing.
What type of potatoes work best for this dish?
Use waxy, firm-fleshed potatoes like red or new white potatoes. They hold their shape when sliced and steamed. Russets will break down more and make the dish softer, which is fine if you want a creamier texture.
Can I make this recipe dairy-free or vegan?
Yes. Replace the fat-free sour cream with dairy-free sour cream, thick coconut yogurt, or a cashew cream. Heat gently to avoid separation and adjust salt and acidity to taste.
How do I prevent the sour cream from curdling?
Take the pan off high heat before adding sour cream and stir it in slowly. You can temper the sour cream by whisking in a tablespoon or two of hot potato water first. Keep the heat very low while warming after adding.
What is potato cooking water and what do I do if I steamed the potatoes?
Potato cooking water is the starchy liquid left after boiling potatoes. If you steam and have little liquid, either boil a small amount of potatoes to get 1/4 cup of starchy water or use low-sodium vegetable broth or plain water instead.
Can I roast or boil the potatoes instead of steaming?
Yes. Boiling gives you starchy cooking water, which is helpful for the sauce. Roasting adds more flavor but produces no cooking water. If you roast, add a splash of broth or water to the pan when simmering to create a sauce.
How can I add protein or extra vegetables?
Stir in cooked chickpeas, cooked lentils, shredded cooked chicken, or cooked tofu for protein. For more vegetables add steamed peas, spinach, sautéed cauliflower, or bell peppers near the end of cooking so they stay tender.
How long will leftovers keep and how should I reheat them?
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on low heat, adding a splash of water or broth to loosen the sauce. Freezing is not recommended because sour cream can separate.
How many people does this recipe serve and how long does it take?
Using four medium potatoes yields about 3 to 4 side-dish servings. Total time is about 25 to 30 minutes: roughly 15 minutes to steam, plus about 10 to 15 minutes for the sauce and finishing.
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