Curried Potatoes

Sarah Warfield and Sarah Joy Davis
  • Yield: 4 to 6 servings

Serve these in a dosa wrapper for a filling meal.


4medium potatoes, red or yellow, chopped small (about 6 cups)
1tablespoon toasted sesame oil
1teaspoon brown mustard seeds
1/2teaspoon turmeric powder
2 green or red chilis, seeded and diced
1 1/2tablespoons peeled and minced fresh ginger
3cloves garlic, pressed or minced
20leaves of curry
1 1/2teaspoons sea salt
1 yellow onion, sliced into quarter moons
1tablespoon freshly squeezed lemon juice
1/4cup minced fresh cilantro


  1. Heat approximately 1 inch of water in a covered pot fitted with a steamer basket over high heat. Place the potatoes in the basket and steam until a fork can easily pass through, for 10 to 15 minutes.
  2. Meanwhile, place a large sauté pan over medium heat. Add the oil, mustard seeds, turmeric, chiles, ginger, garlic, curry leaves, and salt and stir well until the mustard seeds begin to pop.
  3. Add the onion and sauté until translucent, for 3 to 5 minutes. Add the steamed potatoes, stir well, then use a fork to mash them up. When most of the potato is mashed, stir until the flavors and colors are distributed. You may want to use a little water to keep the potatoes from sticking to the pan while mashing and stirring.
  4. Turn off the heat, add the lemon juice and cilantro, and stir well.

From the book The 30-Minute Vegan’s Taste of the East by Mark Reinfeld and Jennifer Murray.  Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2010.