Potatoes in Creamy Curry Sauce

Name: Potatoes in Creamy Curry Sauce
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; optional garnish steamed green peas

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

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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
optional garnish steamed green peas

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.

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.

If you enjoyed this recipe, check out more curry recipes here.

Ingredients

Preparation Instructions:

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