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Potatoes in Creamy Curry Sauce

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



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 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.


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.


This recipe was provided by Treva D from Dousman