I loved this simple, spicy recipe! I recommend using a milder curry if you or your children can not tolerate hot, spicy foods! Great accompaniment to chicken or wonderful on its own! I reheated leftovers for lunch and it was even better the next day!
Yum, yum, yum! I have always loved curry potatoes and have made them in the past with more of a sit and simmer recipe, but this method of stirring while cooking really helped them thicken up by breaking down the outer portions of the potato as they cooked. I was pairing this with an already spicy tikka masala and didn't want it to be hot as well so I used regular curry powder. I think next time I will increase the amount of curry because of this and maybe add a pinch of cayenne for just a hint of heat. Overall it was great!
I have done this recipe twice, once with red potatoes and the other time with russet, really enjoyed both. <br/><br/>Make a ton of naan on a weekend and freeze them for recipes like this, really makes completes it and the store bought naan is really expensive.
Just made this dish tonight and I couldn't figure out how to make the flavor pack more of a punch; it was pretty bland overall. I ended up doubling the amount of curry powder and adding a few more ingredients to increase the flavor profile.
My whole family loved this dish! Even my husband who is not usually a curry fan. I used large red potatos and left the skin on...saved some time on the peeling and got a little extra fiber!