Potato-Peanut Curry

  • 1 lb. potatoes, peeled and chopped into 1/2-inch dice
  • 1 can (14 oz.) diced tomatoes
  • 1 cup water
  • 1/4 tsp. salt
  • 2 Tbs. vegetable oil
  • 2 Tbs. tahini
  • 2 Tbs. peanut butter
  • 1/2 tsp. ground chipotle or cayenne pepper
  • 4 cloves garlic, minced
  • 1/2 tsp. turmeric
  • 2 Tbs. chopped parsley leaves

In a medium saucepan, add the potatoes, tomatoes with the juice, water, and salt. Cover and bring to a boil over medium-high heat; reduce heat to medium-low so the mixture just barely boils.

Meanwhile, in a small microwave-proof bowl, combine the vegetable oil, tahini, peanut butter, and chipotle or cayenne pepper and garlic. Cover bowl and microwave on medium-high for about 2 minutes, until the mixture is fragrant. Stir in the turmeric, then add the tahini mixture to the potato mixture.

Simmer potatoes for about 10 minutes, until the they are tender. Garnish with chopped parsley.

Date Added:October 13, 2009
Classification:Meatless Main Dishes
Course:Main Course

Assemble, Stovetop


Core (Plus 2 points and healthy oils for sauce.)
This makes a lot of sauce. Next time try upping potatoes to 1-1/2 pounds and add water accordingly.