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.
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