Best Lavons Ugandan Curry Potatoes Recipes

Ugandan Curried Potatoes image

Provided by Um Safia

Categories Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 kg potato, peeled & parboiled
1 medium onion, peeled & finely chopped
2 garlic cloves, minced
1/2 teaspoon turmeric
1/2 teaspoon piri piri chili sauce
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 teaspoon tomato puree
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
salt
2 tablespoons cooking oil

Steps:

Heat the oil and saute the onions. When they begin to turn golden, add the garlic and cook for 30 seconds.
Add all of the ground spices gradually and stir fry for about 1 minute
Now add the tomato puree, lemon juice, parsley and salt to taste.
Cut the parboiled potatoes into 1/2" pieces & add to the rest of the ingredients. Stir well to distribute the sauce and add 3/4 cup of water.
Cook uncovered for about 10 minutes or until the potatoes are tender and the sauce has reduced. (You should add a little extra water if the potatoes look a little dry whilst cooking).

Nutrition Facts : Calories 271.3, Fat 7.1, SaturatedFat 1, Sodium 26.8, Carbohydrate 48.1, Fiber 6.3, Sugar 3.4, Protein 5.5

Curried Cumin Potatoes image

Provided by DRAGONSBANE

Time 35m

Yield 8

Number Of Ingredients 8

2 pounds new potatoes, cut into 1/4 inch thick pieces
2 tablespoons olive oil
2 tablespoons cumin seed
2 teaspoons ground turmeric
2 teaspoons curry powder
2 teaspoons coarse sea salt
1 teaspoon ground black pepper
3 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 21.4 g, Fat 4 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 450.6 mg, Sugar 1 g

Easy-Peasy Potato Curry Recipe by Tasty image

Provided by Gwenaelle Le Cochennec

Categories Dinner

Yield 4 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 medium yellow onion, diced
4 cloves garlic, minced
4 teaspoons curry powder
1 ½ teaspoons paprika
1 teaspoon cayenne
2 teaspoons cumin powder
½ teaspoon allspice
2 teaspoons fresh ginger, minced
½ teaspoon black pepper
2 lb potato, peeled and cubed
15 oz chickpeas, 1 can, drained
1 cup vegetable broth
1 tablespoon lemon juice
14 oz diced tomato, 1 can
14 oz coconut milk, 1 can
rice, cooked, for serving
naan bread, for serving
fresh cilantro, chopped, for garnish

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!

Nutrition Facts : Calories 894 calories, Carbohydrate 104 grams, Fat 46 grams, Fiber 17 grams, Protein 18 grams, Sugar 17 grams

Lavon's Ugandan Curry Potatoes image

Number Of Ingredients 7

1/4 medium onion, diced
1 tablespoon butter
2 teaspoons curry powder
1 tomato, diced
2 teaspoons salt
9 to 10 medium russet potatoes, peeled and quartered
1 2/3 cups water

Steps:

In a large soup pan, saute onion in butter. Stir in curry powder and tomato. Cook over medium-low heat until tomato skin falls off and curls up. Mash tomato with a fork. Add salt, potatoes, and water. Cover and boil approximately 20 minutes, or until water is gone and potatoes are tender. Makes 8 servings. VARIATION: Add 2 cups chicken, cooked and cubed.

Nutrition Facts : Nutritional Facts Serves