Curry Roast Potatoes Recipes

Steps:

• Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
• Add the garlic and saute for about 2 minutes, until fragrant.
• Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
• Add the potatoes and mix well until well-coated in spices.
• Add the chickpeas and stir to incorporate.
• Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
• Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
• Serve with cooked rice and naan and garnish with fresh cilantro.
• Enjoy!

Steps:

• Grind the cumin and coriander seeds together with a mortar and pestle (or spice grinder).
• Melt the butter gently in a roasting pan and add the tumeric, mustrad seeds, garlic and chillies.
• Add the ground cumin/coriander mix.
• Stir well to combine evenly.
• Place in a preheated oven, 400 F (200 C) for 5 minutes.
• Remove the roasting pan from the oven and add the potatoes.
• Stir well so that butter and spices coat the potatoes completely.
• Put back in the oven and bake for 20-25 minutes.
• Stir occasionally to keep the potatoes evenly coated.
• Test the potatoes with a skewer- if they drop off the end of the skewer when lifted, they are done.
• Serve immediately.

Steps:

• Preheat oven to 375°F.
• Peel and cube the potatoes.
• Bring a pot of water and 1 tsp salt to a boil. Carefully submerge potatoes, and par-boil for 5-7 minutes.
• Drain.
• In a baking dish mix together the oil, Patak's Mild Curry Paste.
• Coat the drained potatoes, onions, and garlic with the curry.
• Bake in a pre-heated oven for 30-45 minutes until crisp and golden.
• Serve alone or with plain yogurt.

Steps:

• Preheat oven to 450°. Place potatoes and leeks in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir to coat. Roast 15 minutes, stirring once., Meanwhile, in a small bowl, combine mustard, honey, curry powder and remaining oil. Sprinkle turkey with remaining salt and pepper., Drizzle 2 tablespoons mustard mixture over potatoes; stir to coat. Place turkey over potato mixture; drizzle with remaining mustard mixture. Roast 6-8 minutes longer or until turkey is no longer pink and potatoes are tender. If desired, sprinkle with cilantro.