Tag Archives: curry

Curried Potatoes

15 Sep

You know I love potatoes…  and my mom bought a HUGE 20lbs bag of potatoes in COSTCO and she didn’t know what to do with so many potatoes.  She bought it to cook at the Yoga Center, but still they were a bit much.  So, I took home 4-5 potatoes even though I had bought red skinned potatoes the day before.  These were russet, so I had to do something with them…

I love curried potatoes, especially when my friend Millie makes them at the Yoga Center.  After a quick crash course on how she makes them, this is my version.  It’s a mild version of curry potatoes – milder than what you would find at any Indian restaurant.  But you get all the goodness from the potatoes, the color from the turmeric and the flavor from the curry.  Again, this is at your discretion, if you can handle a stronger curry taste –  go ahead and add more.  I won’t care, unless you invite me over.

This is simple and quick…



2 large russet potatoes – peeled and cubed
1 large onion – sliced thin
1 clove of garlic – minced
2 tbs butter
1 tbs olive oil
1 tbs curry powder
1 tsp turmeric
1/4 cup of water – optional
A dash of white wine vinegar with tarragon
Kosher salt and pepper to taste


  1. Place the potatoes to boil in well salted water.  I salt the water as if I was making pasta – very generously.  This is the time to get flavor into the potatoes.  I usually do not cover the potatoes with water.  I find they cook faster if the water is ¾ of the way up the potatoes.
  2. Meanwhile in a separate saucepan under medium heat, add the butter, olive oil and onions.  After a few minutes, add the garlic. Sweat the onions and the garlic until they become soft.  Add the curry powder and the turmeric and stir well.  Add the vinegar and scrape off any stuck on bits in the bottom of the pan.  if the mix is too dry, add a bit of water.
  3. When the potatoes are cooked, but still hold their shape, drain them and return to the pot.  Add the curry/onion mixture and stir to combine.  Add a bit more vinegar if you need added moisture.
  4. Let it sit for 15-20 minutes or even 30 minutes to let the potatoes absorb the curry taste.


Serve as a side dish or even use them as a filling for tortillas… kind of like an Indian-flavored burrito.

Arugula-Red Onion and Orange Salad

24 Nov

This is a recipe I learned while I was at a cooking seminar this past April called the Conscious Gourmet.  This was a wonderful 5 day vegetarian cooking course in Jupiter, FL.  It was lead by Diane Carlson and I learned to work with new ingredients and new flavor combinations.

I chose this salad for my Thanksgiving menu because it has curry and that gave me a Autumn feel to it.  My apologies for forgetting to take a picture of this…  I will make it again a do a whole photo shoot for you.


1 cup fresh orange juice
1 clove garlic, minced
1/4 teaspoon salt
1 tablespoon apple cider vinegar
1 teaspoon curry powder
1 tablespoon light sesame oil or canola oil
1/2 medium red onion, thinly sliced crosswise
4 cups arugula leaves
2 navel oranges
  1. Pour the orange juice into a small saucepan.  Bring to a boil and reduce, uncovered until you have 1/3 cup, about 15 minutes.


  1. Combine the reduced juice in a small bowl with the garlic, salt and vinegar.  Whisk in the curry powder and oil.  Cut the top and bottom of the oranges.  Peel them with a knife, removing all the white pith exposing the flesh.  Cut segments of the orange following the line of each orange division.  or you can  just cut them crosswise, making discs of orange.
  2. Heat 1″ of water in a small saucepan.  Bring to a boil and add onions. Blanch for 30 seconds.  Drain and plunge in cold water to stop the cooking. Drain again.
  3. Place the arugula in a bowl along with the onions and orange segments.  Just before serving, toss with the dressing and serve.

My mom loved the salad.  Even though we normally do not mix vegetable salads with fruits, she admitted the orange helps cool off your palate from the heat of the curry dressing.  This is a very tasty salad. 

Try it and tell me your impressions.

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