Written by Miriam Published on in Curries, Sides
I don’t often use potatoes with a curry, even though they go down so very well. They are filling and often I have a range of other accompaniments to marry with the main course. But I just fancied some spicy hot, zesty potatoes – so I created these for you. Needless to say they were absolutely divine, and went well with this curry, and I am sure will do well with other curries too.
INGREDIENTS
- 2 medium sized potatoes, peeled
- 1 medium onion, chopped
- 1” fresh root ginger, peeled
- 1 fresh red chilli
- 1 clove garlic
- 1 tsp hot curry powder
- 1 tsp coriander seeds
- ½ tsp caraway seeds
- tangerine or orange zest
- seasalt
First cut the onions coarsely, then place them in your food processor with the ginger, chilli and garlic, and process until finely chopped. Peel and cut the potatoes into squares, pour some olive oil into your dish, then smear the processed onion mixture across the bottom of dish. Add the hot curry powder, then roll the potato squares in the mixture and agitate with your fingers. Add some salt, coriander seeds, caraway seeds, and tangerine or orange zest. Drizzle some more oil on top, and place them in a hot oven (around 200 degrees) for just under an hour, but as potatoes vary in cooking time according to the type they are feel free to check them after 45 minutes – the end result you want for them is a crusty texture from the outside, and nice and soft from the inside. This dish is a delicious accompaniment to serve with any of my curries.
Serves 4
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !
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49 Comments
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Phil : ))
November 12, 2011 at 1:19 pm
Miriam, not only are your recpies truly delicious your photography is wonderful, exceptional pictures that pull me in time after time. You are a shining inspiration to vegans and non vegans.
Thank you for everything x -
Miriam
November 12, 2011 at 1:30 pm
Phil Hi there and thanks for your glowing comment – or should I say, thanks for the gold dust ! Either way, you’ve made my day. Best to you !.
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Tanya
November 13, 2011 at 5:20 pm
These were great. I left out the chili pepper and used a mild curry powder because I wanted my two year old to enjoy them as well! I’m a lazy cook though so I made the onion mixture and then just tossed it in a bowl with the potatoes and the rest of the ingredients then dumped it all onto the baking tray. Served them with maple smoked tempeh and the meal had a real diner style breakfast taste. I wish I had had the ingredients for a tofu scramble then we would have been all set. Now I know what to serve overnight guests for breakfast!
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Miriam
November 14, 2011 at 7:06 am
Hi there Tanya and welcome to my site. I think what you did with what you had sounds great – I’m pleased that you enjoyed them as well as your two year old ! Hope you get a chance to indulge in my own Scrambled Tofu recipe at some point. Cheers to you !.
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Robyn
November 14, 2011 at 8:57 am
Hey Miriam,
Made these with the lentil curry last night. Really easy and would be a good side with salad and a veggie burger too. Used a mandarin for the zest ( no tangerines around) and worked out well. The citrus with the spices is unexpected and the kids were impressed.
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Miriam
November 14, 2011 at 12:21 pm
Robyn Hi there and thanks for this comment – it sounds as though it was a resounding success curry night at your place – thank you for letting us all know and look forward to your future comments on my blog ! (the madarine would have worked just as well).
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Enisa Brown
November 22, 2011 at 10:28 am
Another fantastic and simple recipe even I can manage to make lol thank you again Miriam bless you
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Miriam
November 22, 2011 at 11:10 am
Enisa Hi there and great to hear from you – thanks for your wonderful comment and look forward to your future comments on my blog. Enjoy and Cheers to you.
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Shannon
December 30, 2011 at 6:01 pm
Looks and sounds really good but I am curious how Tanya made her Tempeh or if she bought it like that! Sounds really good!
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Miriam
December 30, 2011 at 6:23 pm
Hi there again Shannon, I am not sure what Tanya did pardon me here. I hope she can tell you. Thanks & Best to you !
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Lory
January 2, 2012 at 5:34 pm
I’ve had this recipe bookmarked to try, and I’m finally doing it. They just went into the oven. Can’t wait to see how they turn out. I did use mild curry, and some Nicarguan chiles…a small round red chile. Hopefully not too spicy for my toddler! Now to make the spinach lentil tandoori masala….
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Miriam
January 2, 2012 at 8:59 pm
Hi there Lory and welcome here – how funny about the chilli – funnily enough my 5 year old has been having the odd spice since she herself was a toddler, so I don’t think unless it’s extra ‘hot’ in which case you will probably have the 1st bite and decide on that at that time. Let me know how it all went and Happy New Year 2012 to you !
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Lory
January 7, 2012 at 11:10 pm
Hi Miriam,
My little toddler loved the potatoes. Although, she had to think about it at first. Actually, she ate more of the potatoes than the lentils, and the potatoes definitely had more kick. My hubby said they would be too spicy to feed to his father, though. I’m going to tone them down a bit when he comes and try them on him when he comes next week. 🙂
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Miriam
January 9, 2012 at 2:30 pm
Lory Hi there, that sounds great, am pleased that your toddler took well to these. Drop by with your comments again !
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Shirley
January 15, 2012 at 2:49 pm
Thank you for this great recipe! I didn’t have coriander seeds and I didn’t put chilli, but instead I put 3 garlic cloves and some paprika, and it was delicious!! I put it in a Pyrex glass dish and had to cover it with aluminum foil, otherwise the potatos won’t cook.. should it be covered? By the way, the first time I put orange zest and it came out a bit bitter, but the second time, I put tangerine zest and it tasted better..
Thanks again for this yummy recipe:) -
Miriam
January 15, 2012 at 5:39 pm
Hi there Shirley and welcome here. Thanks for your comment. I suggest covering it until the potatoes soften, then uncover for them to crunch up a little. Any zest that takes your fancy is great – tangerines are an all year rounder, but their zest would indeed be ideal. Look forward to your future comments on my blog and glad you enjoyed this one too. Best.
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Phil Jones
January 16, 2012 at 5:55 am
I have searched and researched for so long now. I think I may have hit paydirt. Yet to give these dishes a go as I only just discovered your site this instant. But everything looks and sounds amazing and simple enough. Positive feedback to come I’m sure.
Phil
Coal Point NSW
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Miriam
January 16, 2012 at 9:03 am
Hi there Phil, welcome here and glad you dropped by with your comment. Hope you have browsed the categories and I look forward to your feedback/comments on my blog soon ! Cheers and best to you !
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Fiona Munro
January 18, 2012 at 8:10 pm
Wonderful! Made this potato dish tonight to go with the fruit curry ive made again xx Thanks Miriam, your recipes are fab! xx
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Miriam
January 18, 2012 at 9:24 pm
Fiona Hi there and great to see you here again. You are curry lovers like myself and I am glad to have your feedback. Am totally delighted that you enjoyed this with my fruit curry ! Cheers to you and thanks for your compliments. Do pop round again the next time you sample another recipe !
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Audrey G.
May 14, 2012 at 1:06 am
Excellent! I prepared this dish for Mother’s Day Brunch. So easy and delicious! This is probably the sixth recipe of yours I have tried now, Miriam and it is now a favorite. Happy Mother’s Day to you!
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Miriam
May 14, 2012 at 6:45 am
Audrey Hi there and thanks for dropping by here with your feedback. Thanks for the compliments and best wishes. I certainly look forward to your future comments on my blog and hope you try out and enjoy my other recipes too ! Cheers !
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Emily
June 19, 2012 at 1:34 am
Made this tonight with some vegan sausage, spinach, and chutney. Was absolutely delicious. Will definatly make again and again. Thank you for the recipe.
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Miriam
June 19, 2012 at 10:06 am
Emily Hi there and welcome here. I am delighted that you have made and enjoyed this recipe of mine and glad to hear you will continue to use it again and again. I very much look forward to your future comments on my blog and enjoy !
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Anita
August 28, 2012 at 12:03 pm
Wow! Absolutely delicious! Made this and your Roast Vegetable and Fruit Curry last week for carnivores and they loved it! I’m feeling so inspired by your recipes, can’t wait to try another one. Thank you… oh and your photos are always fab!
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Miriam
August 28, 2012 at 2:57 pm
Anita Hi there and welcome here. I am delighted that you have indeed dropped by here with your wonderful and constructive comment. I am always very happy when I hear that non-vegans have enjoyed my food, and many have, it’s music to my ears. That’s wonderful that you made the curry for them, kudos to you for your efforts truly. Thanks for your compliments too. Best wishes your way and I look forward to your future comments on my blog !
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Michael (from Facebook)
October 5, 2012 at 9:16 am
Shared on Facebook! 🙂
Nothing like a nice hot potato dish such as this! 🙂
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rhonda osborne
October 5, 2012 at 9:50 am
Love your recipes, a great help for a “new ” vegan, hope you put them all in a recipe book one day !
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Pat
October 5, 2012 at 1:38 pm
I am wondering if this would be great made with yams or sweet potatoes. I will try it first with regular potatoes and then give the sweet potatoes a try. Thanks Miriam.
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Gina
October 6, 2012 at 3:07 am
A must try recipe…..looks delectable
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Miriam
October 6, 2012 at 9:30 am
Hi there Gina, welcome here. Let me know how it goes as and when. Cheers !
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Miriam
October 6, 2012 at 9:39 am
Pat Hi there and welcome here. Thanks for dropping by. Now here’s the thing – this dish can be made with all three, even a mixture of the three would be awesome ! Enjoy and do let me know how it goes as and when Pat. Hope you enjoy my curries too ! Best wishes your way in the meantime !
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Miriam
October 6, 2012 at 9:45 am
Hi there Rhonda and welcome here. Thanks for your wonderful words. My book will be published in the spring – the best recipes from my blog will be included, but there will be the most awesome vegan recipes and pics ever in my new book. I have a list for people that are interested in it so that I can let them know when it’s out closer to the time. If you wish to be included Rhonda, just let me know. Best wishes your way in the meantime and I look forward to your future comments on my blog !
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Miriam
October 6, 2012 at 9:47 am
Hi there Michael. Thanks for that ! It certainly is a sought after dish for potato lovers – and I have to say there are lots of them out there. This can be made with sweet potatoes and yams too ! Best to you !
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October 6, 2012 at 4:24 pm
Looks delish and will give them a go with some red potatoes I’ve at home.
I usually make them more mediterranean with : onion, garlic, rosemary, thyme and sage, (all from my garden) and I blend them with olive oil.
So this will be a change. Thank you! -
Miriam
October 6, 2012 at 4:35 pm
Daniela Hi there and welcome here. We also make potatoes med style. These are great for a change and hope you make and enjoy them. Potatoes as you know are very versatile. Let me know how it goes. Best wishes your way !
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BARBARA
October 7, 2012 at 5:37 am
LOOKS GOOD i SHALL TRY IT TOMORROW NIGHT.
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Margaret
October 7, 2012 at 9:41 am
just made this dish on the spur of the moment. Used lime zest because that’s what I had on hand.
it went well in this great dish. Thankyou for such inspiring dishes!!! -
Miriam
October 7, 2012 at 10:33 am
Hi there Margaret, and welcome here. That sounds great to me. I look forward to your future comments here. Cheers !
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Miriam
October 7, 2012 at 10:37 am
Hi Barbara and welcome here. I look forward to your feedback on this and hope you have enjoyed this in the meantime ! Best to you !
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Mary Whitmire
November 25, 2012 at 11:20 pm
I can’t thank you enough for sharing your amazing recipes. Your food shows my carnivore friends that we don’t need meat to have a satisfying and delicious meal! Thank you for making it available to everyone and sharing your gift for cooking!
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Miriam
November 26, 2012 at 10:03 am
Mary Hi there and many thanks for your ever-so-kind words. I am only too pleased when I receive feedback which conveys the fact that non-vegans love my creations too when shared on occasion, be it at the office or dinner, be them friends or family, all the same great satisfaction is achieved, and I am sure that the host feels the same way ! Kudos to you for re-creating my dishes in your kitchen, serving and sharing them with delight ! Best wishes your way, and I look forward to your future comments and feedback on my blog !
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Jill
December 30, 2012 at 2:11 am
Just made these today and they are exactly what I was looking for. I doubled up on most of the ingredients, covered with aluminum foil and turned the heat up. Then paired them with my biryani rice and had a awesome dinner. Reminded me of the vegetable biryani I get at my local Indian restaurant. Thank you :>)
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Miriam
December 30, 2012 at 9:38 pm
Hi there Jill, sounds like you had a double whammy there, well done ! Good idea to cover them with the foil 1st so as to soften and also the potatoes will absorb the spices better, then once you remove the foil and leave in the oven a little longer the texture is perfect ! I very much look forward to your future comments on my blog and perhaps at some point you may wish to indulge in a curry of mine. Meantime, if you wish to join our monthly new upcoming newsletter do let me know and I will add you ! Best your way !
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Jill
January 20, 2013 at 2:01 am
Thanks Miriam. I would love to join your mailing list. I’ve got more potatoes in the oven right now. I made vegan fried chicken too…Dinner will be delicious!
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Miriam
January 20, 2013 at 10:58 am
Jill Hi, hope you enjoyed these potatoes – let me know how it all went. Have added you to my list. 🙂
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Karen Randell
April 20, 2013 at 8:25 pm
We had these for dinner this evening and loved them, although I made with new potatoes as had no large ones available they were still very good, thank you
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Miriam
April 21, 2013 at 12:41 pm
So glad you enjoyed these Karen – new potatoes will have worked out just as well ! Cheers !
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Miriam Sorrell
Hi, I’m Miriam - award-winning recipe developer, photographer and author of ‘Mouthwatering Vegan’. My food is, sensual, mouthwatering and rustic, with Middle Eastern & Mediterranean flair . . .
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