CURRY ROASTED POTATOES

Curry Roasted Potatoes image

These savory potatoes are perfect for cooks who want to experiment with a few new spices and flavors. -Bryan Kennedy, Kaneohe, Hawaii

Provided by Taste of Home

Time 40m

Yield 6 servings (1 cup sauce).

Number Of Ingredients 11

Ingredients

6 cardamom pods
1/2 teaspoon whole cloves
2 teaspoons each fennel, cumin, coriander and mustard seeds
2 teaspoons ground turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons canola oil
4 medium red potatoes, cut into 1/4-inch slices
MINT YOGURT SAUCE:
1 cup reduced-fat plain yogurt
1/4 cup minced fresh mint

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.

Nutrition Facts : Calories 138 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 233mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges