Best Roasted Curry Potatoes Recipes

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ROASTED CURRY-SPICED SWEET POTATOES AND CAULIFLOWER



Roasted Curry-Spiced Sweet Potatoes and Cauliflower image

This is a quick, easy, and healthy side dish with a little bit of heat.

Provided by ChefLaura

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 35m

Yield 4

Number Of Ingredients 9

2 sweet potatoes, peeled and cut into 3/4-inch chunks
½ head cauliflower, cut into bite-size pieces
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon curry powder
1 tablespoon maple syrup
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon sea salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Combine sweet potatoes, cauliflower, black pepper, olive oil, curry powder, maple syrup, garlic, thyme, and salt together in a bowl until evenly coated; spread onto the prepared baking sheet.
  • Bake in the preheated oven until vegetables are tender and lightly browned, about 20 minutes.

Nutrition Facts : Calories 197 calories, Carbohydrate 31.7 g, Fat 7.1 g, Fiber 5.9 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 525.9 mg, Sugar 9.5 g

RED CURRY MUSSELS AND ROASTED SWEET POTATOES



Red Curry Mussels and Roasted Sweet Potatoes image

Moules-frites, a hearty bowl of mussels served with fries on the side, is very popular in Belgium and France. This version is seasoned with Thai spices and paired with sweet potatoes - not traditional at all, but totally satisfying. The recipe calls for commercially made red curry paste, which makes this dish quick to prepare. It shouldn't be hard to find at Asian grocers and online, but do try to obtain makrut lime leaves, which impart a lovely floral note.

Provided by David Tanis

Categories     dinner, lunch, seafood, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

6 medium sweet potatoes (about 3 pounds)
3 tablespoons melted coconut oil or vegetable oil
Salt and pepper
1 teaspoon cumin seeds, toasted and ground
1/2 teaspoon ground cayenne, or less to taste
2 tablespoons vegetable oil
1 medium red onion, diced
4 bird's-eye chiles, split to the stem, seeds left in
6 garlic cloves, minced
1 (2-inch) piece fresh ginger, finely chopped (3 tablespoons)
2 tablespoons finely chopped lemongrass
3 tablespoons Thai red curry paste
1 tablespoon tomato paste
1 teaspoon fish sauce
3 or 4 makrut lime leaves
3 cups thick coconut milk (about 1 1/2 cans, well shaken before opening)
3 pounds mussels, cleaned
1 cup roughly chopped cilantro leaves and tender stems, for garnish
1 Fresno chile, sliced, for garnish
1 cup Thai basil leaves, or another kind of basil, for garnish
Lime wedges, for serving

Steps:

  • Prepare the sweet potatoes: Heat oven to 450 degrees. Peel the sweet potatoes, and cut them lengthwise into slender wedges. Put them in a large bowl, and toss them with coconut oil to coat. Season generously with salt and pepper. Transfer to a rimmed baking sheet and spread out in a single layer. Bake, uncovered for 15 minutes, then reduce heat to 400 degrees. Bake for 30 to 40 minutes until tender with a crisp exterior. Before serving, sprinkle with cumin and cayenne.
  • While sweet potatoes are baking, make the curry: Put vegetable oil in a Dutch oven or heavy-bottomed pot with a lid over medium-high heat. Add onions and cook until lightly browned and softened, about 8 minutes, stirring frequently.
  • Add chiles, garlic, ginger and lemongrass and let sizzle for about 1 minute. Then add red curry paste and tomato paste and fry with the onion mixture for 2 minutes more.
  • Add fish sauce, lime leaves and coconut milk. Bring mixture to a boil, then add mussels and stir to coat with sauce. Cover and cook mussels, stirring once or twice, until all the mussels have steamed open, 8 to 10 minutes.
  • Ladle mussels and lots of sauce into deep, wide bowls. Sprinkle with cilantro and Fresno chile slices and top with basil leaves. Serve with a platter of hot sweet potatoes and lime wedges.

STUFFED CHICKEN BREAST IN CURRY SAUCE OVER ROASTED POTATOES AND CAULIFLOWER



Stuffed Chicken Breast in Curry Sauce over Roasted Potatoes and Cauliflower image

Provided by Aria Kagan

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 22

1 head cauliflower, separated into small florets
3 red potatoes, cubed
1/4 cup chopped fresh chervil leaves
1/4 cup raisins
2 tablespoons olive oil
Salt and freshly ground black pepper
1 cup red grapes
1 cup walnuts
3/4 cup dates
4 boneless, skinless chicken breast halves
2 cups all-purpose flour
5 eggs, lightly whisked
2 cups bread crumbs
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
2 tablespoons canola oil
2 tablespoons butter
1/4 cup chopped yellow onion
2 tablespoons curry powder
2 tablespoons all-purpose flour
2 cups chicken stock

Steps:

  • Potatoes and cauliflower:
  • Preheat the oven to 350 degrees F.
  • On a large baking sheet toss together the cauliflower, potatoes, chervil, raisins, olive oil and salt and pepper, to taste. Arrange in a single layer on the baking sheet and roast until the potatoes are tender, about 25 minutes. Remove the potatoes to a bowl and set aside.
  • Chicken: In a blender or food processor, combine the grapes, walnuts and dates and blend until smooth.
  • Put the chicken breasts between 2 sheets of plastic wrap and, using a meat mallet, pound the chicken until evenly flat and thin. Remove the top sheet of plastic. Season the chicken with salt and pepper, to taste. Divide the grape mixture between the chicken breasts, topping each piece with about 2 tablespoons of the filling. Using the plastic as your guide, roll up the chicken around the filling.
  • Put the flour, eggs and bread crumbs in separate dishes. Season the bread crumbs with the garlic powder, onion powder and salt. Dip the chicken rolls into the flour, coating completely, then into the egg and finally into the bread crumbs. Chicken should be coated completely with each step of the breading process.
  • Heat 2 tablespoons of oil in a large oven-proof skillet over medium-high heat. Pan fry the chicken until golden brown on all sides, turning after a few minutes on each side. Transfer the pan to the oven and bake until cooked through, about 15 minutes.
  • Curry sauce: Melt the butter in a skillet over medium heat, then add the onion and curry powder. Cook for 2 minutes then whisk in the flour and cook for 1 minute. Whisk in the chicken stock and bring to a simmer. Whisk until the sauce is thickened and smooth.
  • Remove the chicken from the oven to a cutting board and slice. Spoon a bed of potatoes and cauliflower on each serving plate and top with curry sauce.

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

Categories     Side Dishes

Time 40m

Yield 6 servings (1 cup sauce).

Number Of Ingredients 11

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

CURRY-ROASTED TURKEY AND POTATOES



Curry-Roasted Turkey and Potatoes image

Honey mustard is the condiment around here, so I wanted a healthy recipe to serve it with. Roasted turkey with a dash of curry fits the bill. -Carol Witczak, Tinley Park, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 pound Yukon Gold potatoes (about 3 medium), cut into 1/2-inch cubes
2 medium leeks (white portion only), thinly sliced
2 tablespoons canola oil, divided
1/2 teaspoon pepper, divided
1/4 teaspoon salt, divided
3 tablespoons Dijon mustard
3 tablespoons honey
3/4 teaspoon curry powder
1 package (17.6 ounces) turkey breast cutlets
Minced fresh cilantro or thinly sliced green onions, optional

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.

Nutrition Facts : Calories 393 calories, Fat 9g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 582mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

CHICKEN CURRY WITH ROASTED POTATOES



Chicken Curry with Roasted Potatoes image

This recipe was in my local newspaper and it sounded yummy! Our family loves curry so I'll try it soon - let me know what you think! This could also be served over rice, or put into naan or other flatbread.

Provided by Carolyn Haas

Categories     Other Main Dishes

Time 1h5m

Number Of Ingredients 17

3 large russet potatoes, cut into 1/2 inch chunks
2 Tbsp butter, melted
1 tsp garlic powder
salt and ground pepper
1 1/4 lb boneless, skinless, chicken greasts
2 Tbsp olive oil
2 tsp ground cumin
1 tsp coriander
1/2 tsp ground cardamom
1 tsp turmeric
1/2 tsp cinnamon
1 large yellow onion, diced
3 clove garlic, minced or grated
1 Tbsp grated fresh ginger (or 1 1/2 tsp. ground ginger)
13 1/2 oz can coconut milk (lite is ok)
1 c frozen peas
1/4 c chopped fresh cilantro

Steps:

  • 1. Heat oven to 400 ° F. Line a baking sheet with foil.
  • 2. For the potatoes - pat chunks dry with a paper towel. In a large bowl, toss potatoes with butter, add garlic powder, 1/4 tsp pepper and 3/4 tsp salt. (can adjust to taste) Arrange on single layer on prepared baking sheet; roast for 25 - 30 minutes, stirring after 15 minutes.
  • 3. Meanwhile, cut chicken into small chunks, set aside.
  • 4. In a large skillet, heat olive oil over medium heat. Add spices. Cook, stirring constantly for 20 seconds. Add onion and garlic and saute for 4 minutes. Add ginger, chicken and increase heat to medium high and saute for 6 or 7 minutes or until chicken is browned and cooked through.
  • 5. Stir in coconut milk and peas; cook until heated through. Remove from heat and stir in cilantro. Season with salt and pepper.
  • 6. Serve the curry over the roasted potatoes.

ROASTED CURRY & ROSEMARY POTATOES



Roasted Curry & Rosemary Potatoes image

Make and share this Roasted Curry & Rosemary Potatoes recipe from Food.com.

Provided by kellymbrown

Categories     Yam/Sweet Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 tablespoon red curry paste
1/3 cup olive oil
1 teaspoon dried rosemary
2 lbs baking potatoes
2 lbs sweet potatoes
salt, to taste

Steps:

  • Preheat oven to 450°F.
  • Line cookie sheets with aluminum foil.
  • Add curry and olive oil to a small sauté pan.
  • Heat over medium heat, stirring occasionally, until curry is completely dissolved and oil is hot.
  • Pour seasoned oil into large bowl.
  • Mix in rosemary; set aside.
  • Peel and cut potatoes in half, then cut halves into slices about 1/4" thick.
  • Divide potatoes between 2 cookie sheets and spread out into a single layer.
  • Sprinkle with salt as desired.
  • Place one cookie sheet on your oven's top shelf and the other on the bottom shelf. (If you don't have two shelves, it's fine to put them side by side as well).
  • Roast for 15 minutes, then turn potatoes with a spatula.
  • Switch top tray to bottom and bottom tray to top.
  • Roast another 15 minutes, or until potatoes are soft and browned.

Nutrition Facts : Calories 368.4, Fat 12.2, SaturatedFat 1.7, Sodium 89.6, Carbohydrate 61, Fiber 7.3, Sugar 7.6, Protein 5.2

CURRY FRIED CHICKEN WITH ROASTED SWEET POTATOES



Curry Fried Chicken with Roasted Sweet Potatoes image

These crispy chicken thighs seasoned with a tangy yogurt curry sauce get coated with rice cereal for extra crunch. A common technique in India, marinating with yogurt tenderizes more gently and evenly and adds extra moisture to meats.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

3/4 cup plain 2% Greek yogurt
1 clove garlic, grated
2 1/2 teaspoons curry powder
Kosher salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
8 small skinless, boneless chicken thighs (about 2 pounds)
4 small sweet potatoes (5 to 6 ounces each)
5 cups crispy rice cereal
Peanut or vegetable oil, for frying
1/2 cup ketchup
1 tablespoon steak sauce
2 tablespoons chopped fresh cilantro, plus more for topping

Steps:

  • Preheat the oven to 450 degrees F. Mix 1/4 cup yogurt, the garlic, 2 teaspoons curry powder, 1 teaspoon salt, a few grinds of black pepper and the cayenne in a large bowl. Add the chicken and toss to coat; set aside.
  • Pierce the sweet potatoes all over with a fork. Bake on a baking sheet until tender, about 25 minutes. Meanwhile, pulse the cereal in a food processor until finely ground; season with salt, black pepper and the remaining 1/2 teaspoon curry powder. Transfer to a shallow baking dish.
  • Heat 1/2 inch peanut oil in a large cast-iron skillet over medium-high heat until shimmering. Press the chicken into the cereal, turning to coat. Add half of the chicken to the hot oil and fry until golden brown, 3 to 5 minutes per side. Transfer to a wire rack set on a baking sheet. Repeat with the remaining chicken. Transfer to the oven and bake until cooked through, about 10 minutes.
  • Mix the ketchup with the steak sauce and cilantro. Split open the sweet potatoes; top with the remaining 1/2 cup yogurt and season with salt and black pepper. Serve the chicken with the potatoes and ketchup; top with more cilantro.

Nutrition Facts : Calories 670, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 211 milligrams, Sodium 1204 milligrams, Carbohydrate 76 grams, Fiber 5 grams, Protein 48 grams, Sugar 34 grams

ROASTED CURRY POTATOES



Roasted Curry Potatoes image

Roasted potatoes with a tasty unique flavor. Use the seasoning with broccoli, cauliflower, or other vegetables you want to roast.

Provided by Kathy Williams

Categories     Potatoes

Time 45m

Number Of Ingredients 9

1 Tbsp curry powder
1 tsp garlic powder
1 tsp onion powder
1/4 tsp cinnamon
1 tsp tarragon leaves dried
2 tsp salt
2 tsp pepper
4 large potatoes
2 Tbsp olive oil

Steps:

  • 1. Cut potatoes into large cubes. Fill a large bowl with water. Add 2 tablespoon of salt and sugar. Stir unil dissolve. Add potatoes and soak for 15 minutes. Drain and pat dry.
  • 2. Preheat oven to 400 F. In a large bowl toss potatoes with olive oil and 2 tablespoon of curry mixture.
  • 3. Spread potatoes evenly onto an baking sheet. Roast for 30 minutes or until brown.

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