Curried Potatoes

July 13, 2011
0 Ratings
  • Serves 1-2
Author Notes

After finishing off some take-out Singapore noodles in the fridge, I found myself still hungry for more sweet heat, and this recipe was born. It is simple, satisfying, and very versatile – everything that potatoes should be. Using French breakfast radishes is not essential here; cubed red radishes will work just as well. Cauliflower makes a worthy addition too.You can serve it plain, over rice, or even as a samosa filling, and it makes a satisfying base for a hash if there is any left over. —missbellpepper

What You'll Need
  • 2 tablespoons neutral oil (I used grapeseed)
  • 2 teaspoons whole cumin seed
  • 2 teaspoons black mustard seed
  • 1/2 of a small onion, diced
  • 1/2 pound small potatoes (Yukon gold work nicely), cubed
  • 1 or 2 bunches French breakfast radishes, left whole
  • 1/2 tablespoon sweet curry powder
  • a dashes or two of cayenne pepper or to taste
  • salt & freshly ground black pepper
  1. Heat the oil in a large skillet over medium low heat. Add the cumin and black mustard seed and stir for about a minute. Add the onion, stirring occasionally until the it begins to soften, about 2-3 minutes.
  2. Add the potatoes, radishes, curry powder, cayenne, salt and pepper and stir until combined and in an even layer on the bottom of the skillet. Cover partially and cook, stirring occasionally, until the potatoes are cooked through but retain a slight crunch and the radishes are tender, about 20 minutes
  3. Adjust seasonings if desired and serve as an accompaniment to a larger meal or as a quick supper for one.

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