Yellow potato curry is a common dish among South African Indians. It is easily thrown together and it is served in my home usually on a Meatless Monday. It goes perfectly with soft fresh roti or fresh white bread and a side of pickled mango, lemon/lime or carrot.
Deciding to blog about this makes me want to blog about a roti recipe since they just go so well together. It's a good idea to use a non-stick pan for this one. The ingredients are simple and are usually on hand. Potato is the main ingredient and turmeric is used to create the yellow color. Dried and green chili is used to create the spice level and fresh cilantro makes the perfect garnish. Add more chili if you prefer this hotter.
Be sure to cut the potatoes small and equal pieces to ensure quick and even cooking. At the end if the potatoes are still not done, add small amounts of water and continue to cook. The cook time will vary based on the batch of potatoes. Look at that beautiful color from the turmeric.
Enjoy!
Easy Yellow Potato Curry Recipe
Yield ~ 2-3 servings
Prep time ~ 5min
Cook time ~ 40 min
Ingredients
2 russet potatoes (cut into small equal pieces)
1/2 onion (diced into cubes)
1 green chili (chopped)
2 dried red chilies (roughly chopped)
~1 cup water (more if needed)
1 tsp salt (or to taste)
1/2 - 3/4 tsp turmeric
few sprigs cilantro to garnish
2 Tbsp olive oil/vegetable oil
Method
Place non-stick pan on medium heat and add the oil to heat up slightly.
Add and fry onions until starting to turn translucent ~5 min.
Add both types of chili and fry for another 2 min mixing occasionally.
Add turmeric and fry for 2-3 min mixing occasionally.
Add potato, salt and water and mix. Cook for about 30 min or until the potato is fork tender and water has dried off. If the potato needs to cook longer and the water has dried off, add a small amount of water and cook until done.
Garnish with cilantro and serve hot with soft roti.
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