Potato Peanut Curry Recipe

A low-cost dish, this Potato Peanut Curry recipe is perfect for a gathering and easy to make from scratch.


| March/April 2014


Looking for a spicy, rich dish suitable for company? This is it. Yet it’s fast enough to make from scratch on a weeknight. Serve over hot rice or with garlic flatbread. Double the recipe to enjoy the next day reheated or made into a dynamite burrito with scrambled eggs or sautéed bell peppers.

For more budget-friendly recipes from Linda Watson, visit Eating Organic on a Budget.

Potato Peanut Curry Recipe

• 4 cloves garlic
• One-half 28-ounce can diced tomatoes (14 ounces total)
• 1 cup water
• 1/4 teaspoon salt
• 1 pound potatoes
• 2 tablespoons corn or canola oil
• 2 tablespoons tahini
• 2 tablespoons peanut butter
• 1 teaspoon chipotle or cayenne
• 1/2 teaspoon turmeric (optional but very good)
• 2 tablespoons chopped parsley leaves or basil ribbons

1. Mince garlic and put in a small microwave-safe bowl. Set aside. Put tomatoes with their juice, water and salt in a medium pot, but don’t heat yet. This tomato bath will keep the potatoes from turning brown.

2. Cut potatoes into 1/2-inch cubes, stirring into pot as you go.

3. Cover pot and bring to a boil over medium-high heat, then simmer on medium-low so mixture barely boils.





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