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.
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.