Red Potatoes in Curried Yogurt
While visiting Southern India on a trip sponsored by Spice Island Spices, I received a tiffin carrier lunch box as a gift. These stacking containers are filled each morning and toted by or shipped to hungry workers in time for lunch. Asian markets in many Canadian cities stock tiffin carriers in various sizes and colours – some even fit inside special thermos carriers. If you have one, fill the bottom compartment with rice, the centre with this vegetarian curry and the top tier with chutney or a fruit salad for dessert. Otherwise, substitute other storage containers.
Ingredients
- 1 tsp (5 mL) vegetable oil
- 1 onion, peeled and chopped
- 1 clove garlic, minced
- 2 tsp (10 mL) finely grated gingerroot
- 1 tsp (5 mL) mild curry powder
- 1/2 lb (250 g) baby red potatoes, halved and cooked
- 3/4 tsp (4 mL) salt
- 2 plum tomatoes, seeded and chopped
- 1 green onion, thinly sliced
- 1/2 cup (125 mL) low-fat plain yogurt
- 1 tbsp (15 mL) chopped toasted cashews (optional)
Preparation
Heat oil in a non-stick skillet set over medium heat. Add onion, garlic, gingerroot and curry powder. Stir until well- combined; cook, stirring often, for 7 to 10 minutes. Mix in cooked potatoes and salt until well-combined.
Add tomatoes and cook, stirring often, for 2 to 3 minutes or until mixture is saucy. Remove from heat and stir in green onion and yogurt.
Taste and adjust seasoning if necessary. Sprinkle with cashews if using. Serve at room temperature.
Makes 2 servings.
More information
Make-ahead: Can be made at least 8 hrs ahead.
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