Curried Roast Potatoes Recipes

CURRIED ROAST POTATOES

This indian inspired dish is a nice side dish for any meal. I've been using it for a few years and love it. It can be found in a very nice cook book called "The complete book of Indian Cooking" by Veronica Sperling and Christine McFadden -if you come across this book I recommend you buy it! Grinding the fresh spices in this recipe captures all the flavour before it has a chance to dry out but I'm sure that you could try your favorite curry powder with success if you don't have the called for supplies.

Provided by Nurbel

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Curried Roast Potatoes image

Steps:

Grind the cumin and coriander seeds together with a mortar and pestle (or spice grinder).
Melt the butter gently in a roasting pan and add the tumeric, mustrad seeds, garlic and chillies.
Add the ground cumin/coriander mix.
Stir well to combine evenly.
Place in a preheated oven, 400 F (200 C) for 5 minutes.
Remove the roasting pan from the oven and add the potatoes.
Stir well so that butter and spices coat the potatoes completely.
Put back in the oven and bake for 20-25 minutes.
Stir occasionally to keep the potatoes evenly coated.
Test the potatoes with a skewer- if they drop off the end of the skewer when lifted, they are done.
Serve immediately.

Nutrition Facts : Calories 290.3, Fat 16.3, SaturatedFat 9.8, Cholesterol 40.6, Sodium 123.7, Carbohydrate 33.8, Fiber 4.8, Sugar 2.6, Protein 4.7

Ingredients

2 teaspoons cumin seeds
2 teaspoons coriander seeds
1/3 cup salted butter
1 teaspoon ground turmeric
1 teaspoon black mustard seeds
2 cloves garlic, crushed
2 dried red chilies
1 1/2 lbs baby new potatoes

CURRY ROAST POTATOES

Make and share this Curry Roast Potatoes recipe from Food.com.

Provided by rockytuesday

Categories Potato

Time 1h

Yield 6 1/2 cup servings, 6 serving(s)

Number Of Ingredients 6

Curry Roast Potatoes image

Steps:

Preheat oven to 375°F.
Peel and cube the potatoes.
Bring a pot of water and 1 tsp salt to a boil. Carefully submerge potatoes, and par-boil for 5-7 minutes.
Drain.
In a baking dish mix together the oil, Patak's Mild Curry Paste.
Coat the drained potatoes, onions, and garlic with the curry.
Bake in a pre-heated oven for 30-45 minutes until crisp and golden.
Serve alone or with plain yogurt.

Nutrition Facts : Calories 86, Fat 2.5, SaturatedFat 2, Sodium 415.4, Carbohydrate 14.9, Fiber 1.9, Sugar 1.2, Protein 1.7

Ingredients

3 cups potatoes, peeled and cut into 2-inch cubes
1/2 cup onion, thinly sliced
1 garlic clove, thinly sliced
1 tablespoon coconut oil (olive, corn, or canola oil works too)
2 tablespoons curry paste (Patak's Mild)
1 teaspoon salt

CURRIED CUMIN POTATOES

A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.

Provided by DRAGONSBANE

Categories Side Dish Potato Side Dish Recipes

Time 35m

Yield 8

Number Of Ingredients 8

Curried Cumin Potatoes image

Steps:

Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 21.4 g, Fat 4 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 450.6 mg, Sugar 1 g

Ingredients

2 pounds new potatoes, cut into 1/4 inch thick pieces
2 tablespoons olive oil
2 tablespoons cumin seed
2 teaspoons ground turmeric
2 teaspoons curry powder
2 teaspoons coarse sea salt
1 teaspoon ground black pepper
3 tablespoons chopped fresh cilantro

SPICY ROAST POTATOES

Liven up your weekend roast with these deliciously crispy potatoes

Provided by Good Food team

Categories Side dish

Time 1h

Number Of Ingredients 6

Spicy roast potatoes image

Steps:

Heat oven to 220C/200C fan/gas 7. Boil the potatoes for 5 mins. Drain well, place back in the pan, cover with a lid and shake vigorously to lightly roughen up the edges.
Meanwhile, grind the spices using a pestle and mortar until lightly crushed, then mix with the oil. Put the spice mix in a roasting tin and place in the oven to heat up. Carefully put the potatoes into the roasting tin, tossing them in the hot oil and spice mixture. Roast in the oven for 40-45 mins or until crisp and golden, turning once or twice during cooking.

Nutrition Facts : Calories 310 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.06 milligram of sodium

Ingredients

1kg roasting potatoes (we used Maris Piper), halved, or quartered if large
½-1 tsp chilli flakes
1 tsp turmeric
1 tbsp coriander seeds
1 tbsp cumin seeds
4 tbsp vegetable oil

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Preheat the oven to 425 degrees Fahrenheit with a rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the potatoes from sticking.
Slice the potatoes into 2-inch chunks (slice small potatoes in half, larger potatoes into quarters, and so on). Place them on the prepared baking sheet.
Drizzle the olive oil over the potatoes, then sprinkle on the garlic powder, salt, and rosemary, if using. Toss with your hands until the potatoes are evenly coated in the mixture (it might seem like you don’t have enough oil, but you do—keep going!). Arrange the potatoes in an even layer across the pan with their flat edges against the pan.
Roast the potatoes for 40 to 45 minutes, stirring halfway, until the potatoes are deeply golden (check the undersides) and easily pierced through by a fork. Stir in the parsley, if using, and season to taste with additional salt and some black pepper (careful, the potatoes are hot). Serve promptly.

Curried Roast Potatoes Recipes

CURRIED ROAST POTATOES

CURRY ROAST POTATOES

Make and share this Curry Roast Potatoes recipe from Food.com.

CURRIED CUMIN POTATOES

A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.

SPICY ROAST POTATOES

Liven up your weekend roast with these deliciously crispy potatoes

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