Curried Roast Potatoes Recipes

CURRIED ROASTED VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray or line with parchment paper.
• Combine potatoes, zucchini, onion, olive oil, curry powder, and sea salt in a large mixing bowl; stir to blend well. Pour mixture into the prepared pan.
• Bake in the preheated oven until vegetables are tender and roasted to desired doneness, about 1 hour, stirring every 15 minutes.

CURRY ROASTED POTATOES

Steps:

• Remove seeds from cardamom pods. In a dry small skillet over medium heat, toast the cloves and the fennel, cumin, coriander, mustard and cardamom seeds until aromatic, about 1-2 minutes. Cool., Transfer to a spice grinder or a mortar and pestle (in batches if necessary); grind until mixture becomes a powder. Stir in the turmeric, salt and cayenne., In a large bowl, combine oil and spice mixture. Add potatoes; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 425° for 16-20 minutes or until golden brown, turning once., Meanwhile, combine yogurt and mint in a small bowl. Serve with potatoes.

SPICY ROAST POTATOES

Steps:

• Heat oven to 220C/200C fan/gas 7. Boil the potatoes for 5 mins. Drain well, place back in the pan, cover with a lid and shake vigorously to lightly roughen up the edges.
• Meanwhile, grind the spices using a pestle and mortar until lightly crushed, then mix with the oil. Put the spice mix in a roasting tin and place in the oven to heat up. Carefully put the potatoes into the roasting tin, tossing them in the hot oil and spice mixture. Roast in the oven for 40-45 mins or until crisp and golden, turning once or twice during cooking.

CURRIED CUMIN POTATOES

Steps:

• Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
• Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

CURRY ROASTED SWEET POTATOES

Steps:

• Preheat the oven to 200°C/400°F.
• Place the cubed sweet potatoes in a large mixing bowl.
• Pour over the oil and spices. Transfer to a large sheetpan.
• Place in the oven and roast for 30-45 minutes, turning half way, until the sweet potatoes are soft and starting to caramelize.
• Remove from the oven and serve.

CURRIED ROAST POTATOES

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.

CURRY ROASTED CARROTS AND FINGERLING POTATOES

Steps:

• Step 1: Heat oven to 400F. Lightly oil a large rimmed baking sheet.
• Step 2: Mix 1/4 cup oil, 2 tablespoons ketchup, 1 1/2 teaspoons curry powder, 1 teaspoon hot sauce, 1/2 teaspoon cumin and 1/2 teaspoon salt in the bottom of a large bowl.
• Step 3: Add 1 pound halved fingerling potatoes, 1 pound trimmed, peeled, halved carrots, 1 large cut onion and 1 can beans. Toss to coat well with the sauce.
• Step 4: Scrape mixture out onto prepared baking sheet. Bake, stirring once or twice, until potatoes and carrots are fork-tender, about 35 minutes.
• Step 5: Sprinkle with chopped herbs. Serve hot or at room temperature.

CURRY ROAST POTATOES

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.