nutritional information

Per SERVING:

  • Calories: 282
  • Protein: 9 g
  • Total Fat: 4 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 55 g
  • Cholesterol: 0 mg
  • Sodium: 499 mg
  • Fiber: 10 g
  • Sugar: 9 g
Vegan Gluten-Free

Curried Potatoes

Curried Potatoes

Serves 8

Serve this dish on its own or with steamed rice.
  • 1 ½ Tbs. vegetable oil
  • 2 medium onions, diced (3 cups)
  • 3 cloves garlic, minced (1 Tbs.)
  • 4 large Yukon gold potatoes, peeled and cut into chunks
  • 3 carrots, peeled and cut into 2-inch pieces (1 cup)
  • 3 Tbs. Madras curry powder
  • 1 15-oz. can black beans
  • 3 medium tomatoes, coarsely chopped (1 ½ cups)
  • 1 cup low-sodium vegetable broth
  • 2 jalapeño chiles, seeded and finely chopped (¼ cup)
  • 1 tsp. balsamic vinegar

1. Heat oil in large skillet over medium heat. Add onions and garlic, and cook 5 to 7 minutes, or until onions are soft and translucent. Stir in potatoes, carrots, and curry powder, and cook 4 minutes.

2. Add beans and their liquid, tomatoes, broth, jalapeño chiles, vinegar, and 1 cup water; season with salt and pepper. Cover and simmer 45 minutes, or until potatoes are flaky and carrots are cooked through, stirring occasionally.

June 2008

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comments

Very fulfilling and delicious! I love that it turned into a stew.

Leah Reed - 2012-09-22 00:15:11

This was delicious and filling. I used garbanzo beans instead of black beans, and it was delightful. The curry is mildly sweet on its own, but adding a touch of sugar makes for that perfect sweet/hot combination. I will be making it again for sure!

Melissa - 2012-09-14 03:17:20

Ok I just made this for lunch...AMAZING. I added a little brown sugar just to make it a tad bit sweet (I like sweet). One of the yummiest things I have ever made.

Danielle - 2012-08-02 19:23:44

This was a wonderful recipe.

Garry - 2011-12-04 22:43:03

This came out so yummy! I added a small can of corn and I used red pepper flakes instead of jalapenos too. My husband and I were both surprised by how great this meal was! I also made a side of white rice but it was better without it! This is a recipe that I will be using again very soon!

DDnJJ - 2011-06-22 18:48:14

Hey, this was good! Better than I expected for some reason.

joli - 2011-06-12 21:41:33

Yum! I also used red curry paste and used crushed red pepper instead of Jalapenos. Instead of fresh tomatoes, which I didn't have enough of, I used crushed canned tomatoes. Just as good. Also cooked it for an hour - potatoes weren't done enough after 45 mins.

Angie - 2011-06-12 19:00:33

I always add a sweet potato to the pot when I make this. It's one of my favorites.

Kathleen - 2011-06-10 13:46:23

I forgot the corn - that was a good suggestion. I threw in a bunch of brussels sprouts I had in the fridge. Note: Do not add brussels sprouts to this recipe.

Steve - 2011-06-09 14:10:26

This recipe is definitely worth the 4 stars. I have tried a few that have had four stars and have been disappointed but not this one. I used 1 tbsp of hot curry powder and 2 tbsp of regular store bought stuff. This was excellent and great re-heated the next day!

Lesly T. - 2011-01-01 16:03:12

I hate, hate, hate to cook...but this is so easy and tastes so good...I may become a convert!!

Ruth B. - 2010-11-30 16:09:56

For Rosh Hashana dinner

Selma - 2010-06-11 13:39:14

This is so good!! I took Mers advice and added red pepper flakes instead of jalapenos. I also added sweet peas and cauliflower florets. When I was India they also used hard boiled egg whites in some of their curries. That would be a great addition too! This will for sure go into the rotation!

Kate - 2010-05-24 20:11:19

I used half the amount of tomatoes, added a cup of peas and a quarter cup of coconut milk, and substituted some hot pepper flakes for the jalapenos. It was super yummy!!

Mers - 2009-12-15 19:45:05

My family and I loved this recipe. I left the jalapenos out, and it was great without them. My daughter enjoyed it so much she got up this morning and had the leftovers for breakfast!!

Beth - 2009-08-27 08:36:21