Potatoes in Creamy Curry Sauce

This recipe comes to us courtesy of the "Spice of Life Cookbook" by Treva Davis (no longer in print).

Yield: Makes 4 Servings

Featured Ingredients

Ginger root has a sharply sweet, warm flavor that’s called for in both sweet and savory recipes around the world. We grind our ginger... Size Options
$5.59 Glass jar, 1/2 cup (wt. 1.75 oz)
Essential to curry powder, turmeric spice is a member of the ginger family. Turmeric powder has a light, musky flavor and brilliant... Size Options
$4.47 Glass jar, 1/2 cup (wt. 2.5 oz)
Sweet Curry Powder is by far the most popular of our curries; it will give you a wide range of flavors without too much heat. This curry... Size Options
$6.15 Glass jar, 1/2 cup (wt. 2.25 oz)

Potatoes in Creamy Curry Sauce 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 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.

Yield: Makes 4 Servings
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.


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