• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Curried Roast Potatoes

  • Recipe Submitted by on

Category: Vegetables, Side Dishes, Low Fat

 Ingredients List

  • 1 lg Onion -- cut in half & each
  • Half cut into eighths
  • 2 c Defatted chicken stock or
  • Vegetable stock
  • 1 Thin slice fresh ginger
  • Minced
  • 1 ts Ground coriander
  • 1 ts Ground cumin
  • 1/4 ts Cayenne pepper
  • 10 ml Garlic -- crushed
  • Salt/pepper to taste
  • 4 md Potatoes -- unpeeled and
  • Quartered
  • Wedges fresh lime


Preheat oven to 400F. Separate the segments of the onion pieces and spread
them in a heavy frying pan. Add no liquid or fat. Heat the frying pan
gently. Cook at moderate heat, without stirring, for 7-10 mins, until the
onions are sizzling, speckled with dark amber, and beginning to stick to
the pan. Stir in 1 1/4 cups of stock and let it bubble up, stirring up the
browned bits in the pan with a wooden spoon as it bubbles. Stir in the
ginger, spices and garlic. Reduce the heat a bit and simmer, stirring
frequently, until the mixture is very thick (not at all soupy) and the
onions and spices are "frying" in their own juices. Don't rush this step;
it is essential that the spices should not have a raw, harsh taste. Taste
and cook very gently for a few more minutes, if necessary. Toss the
potatoes into the mixture and stir to combine everything very well. Scrape
the potatoes and spices into a shallow baking dish that can hold them in
one layer. Add the remaining stock. Bake at 400F for 1 hour, stirring
occasionally and adding a bit more stock as needed, until the potatoes are
tender. The finished dish should be dry. Serve hot with wedges of lime.
Slime Cuisine pae the potatoes

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