ROASTED CURRY POTATOES
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
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.
ROSEMARY ROASTED CASHEWS
This recipe is almost directly from the Bar Nuts at Union Square Cafe in New York City and its wonderful cookbook of the same name.
Provided by Ina Garten
Categories appetizer
Time 15m
Yield approximately 3 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.
CURRY-ROASTED TURKEY AND POTATOES
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
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
CURRIED CUMIN POTATOES
A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.
Provided by DRAGONSBANE
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 8
Number Of Ingredients 8
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
CURRY ROAST POTATOES
Make and share this Curry Roast Potatoes recipe from Food.com.
Provided by rockytuesday
Categories Potato
Time 1h
Yield 6 1/2 cup servings, 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 86, Fat 2.5, SaturatedFat 2, Sodium 415.4, Carbohydrate 14.9, Fiber 1.9, Sugar 1.2, Protein 1.7
ROASTED CURRY & ROSEMARY POTATOES
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
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
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