I know I've been showing a lot of food in my posts recently (again), but some weeks are like that. I either forget to whip out my camera (or don't feel like it) while doing other things, or the busyness of a week hinders me from doing anything other than cook for family. We all need to eat, right? And I'm thankful to God not only for his overabundance to us (I'm speaking not just of my family, but everyone) but also his giving such variety of foods and spices and herbs.
This curried potato dish, which I mentioned in another post and have made twice already, is sooooo delicious and really rather easy. You probably have everything you need for it in your house (or you might have to scoot out for curry powder if that's something you don't usually have in your pantry). My ENTIRE family enjoys this one. In fact, my picky eater went back for seconds. The recipe is from The Winter Vegetarian, a book I've had for over ten years and which had been sitting forlornly on my shelf until I recently gave it some attention. As said, I made this twice so far. It tasted better the first time than the 2nd time. I wondered why. Most likely the type of curry powder used and the type of milk. The author said to use evaporated canned milk. I don't like using this, nor did I have any in the house and couldn't located any organic version, so I substituted heavy cream the first time and 1% the 2nd time. Heavy cream tasted better and thickened it better. The curry powder we like is Rajah Mild Curry Powder which I get from a local ethnic grocer (for less than what Amazon has it -unless you're ordering the 6 pk). I tweaked the recipe just slightly and doubled it for the size of my family. The recipe below serves 6...supposedly...Enjoy!
(adapted slightly from The Winter Vegetarian)
Download Curried potato
3 large potatoes (I used russets)
2 tbsp unsalted butter
1 large onion, diced
2 Tbsp tomato paste
1 Tbsp curry powder
5 Tbsp flour
1 1/2 cups heavy cream (or whole milk or maybe 2%, but don't use skim or 1%)
1 cup water
1/2 - 1 tsp salt
cornstarch if needed (I used this to help thicken once it was in the oven)
cilantro, for topping
Boil unpeeled potatoes in salted water until just tender (or you can prick potatoes and microwave them). Drain, cool slightly, peel off skin (under running water helps) and cut into 1" cubes. (about 5 cups altogether).
Preheat oven to 350 F.
While potatoes are cooking, melt butter in large pot (I used my dutch oven so that I didn't have to transport potatoes into an oven-safe casserole dish) and saute for 10 min or until onions are golden. Add in tomato paste, curry and flour. Mix well. Slowly stir in cream and water. Season with salt & pepper. Bring to a boil and simmer for a few minutes. Add potatoes. Stir to coat.
Place dutch oven into oven (or if using a casserole dish, grease it first then add the potato mixture). Bake about 30 minutes or until thicker. (I used a little cornstarch to speed up the thickening.) Top with cilantro and serve.