Chunky Potatoes with Garlic and Peanuts


A few years ago for my birthday, Pete gave me 660 Curries by Raghavan Iyer, a cookbook I’d had my eye on for a while. Full of mouth-watering recipes layering spices and ingredients, there’s a huge section of both vegetable and legume curries to satisfy any vegetarian, plus biryanis, spice blends and pastes, and it starts with a detailed primer on curries. There’s also a large chapter called “Curry Cohorts,” that in addition to rice recipes, contains delicious curry accompaniments like coconut noodles, lentil pancakes, and all sorts of heavenly Indian breads from naan to roti to parantha.

After making a few recipes, I found several more I really wanted to try, but they called for fresh curry leaves. What!?! I had heard of curry powder, but never curry leaves. After searching large grocery stores and the co-op, I finally found them after checking several Asian food stores that, unfortunately, weren’t conveniently located for me.  Eventually, the book was set aside, and has been gathering dust.

Recently a Whole Foods Market opened up near our house and I had to check it out. Impressed with the variety of produce that includes items not found in other stores near me, I was so surprised and excited to see fresh curry leaves. Time to dig out 660 Curries again.

Fresh curry leaves


With my stock of fresh curry leaves, I perused the book to decide what to make. For a weeknight when there wasn’t a lot of meal prep time, Chunky Potatoes with Garlic and Peanuts was deemed the ideal recipe. It had a manageable list of ingredients, some intriguing flavor combinations, and called for fresh curry leaves!

The combination of sesame seeds, peanuts, garlic, and chiles piqued my interest, and smelled wonderful after being combined in the food processor. Not used to potatoes and tomatoes together, I wasn’t quite sure what to expect from this dish, but we weren’t disappointed. The sesame-peanut blend will release the most amazing aroma into your kitchen while cooking, and once combined with the rest of the ingredients, will morph into a delicious scent that makes it hard to wait until supper is ready.

The cookbook suggests this as either a side dish or stuffed into fresh pita. Since this was to be our main course (actually, our only course), and I didn’t have pita or naan (which would go so perfectly), I cooked up some brown basmati rice and served the potato dish over it. Gradually growing on me from one bite to the next, this spicy, hearty meal won me over and will definitely be made again . And I had plenty left over to take for lunch the next day (which I thought about and, even dreamt about, all night!). Enjoy!

Chunky Potatoes with Garlic and Peanuts

From Raghavan Iyer’s 660 Curries

2 tablespoons white sesame seeds

2 tablespoons raw peanuts or roasted peanuts (if salted, reduce salt later in recipe)

4 medium-sized cloves garlic, peeled

3 dried red Thai chilies or cayenne chiles, stems removed (I used about ¾ teaspoon crushed red chili pepper)

2 tablespoons peanut oil

1 pound russet or Yukon gold potatoes, peeled, cut into 1 inch cubes, and submerged in a bowl of cold water to prevent browning (I didn’t peel my potatoes and skipped the bowl of water because I cut them up at the last minute, quickly, while the sesame-peanut mixture was roasting)

½ teaspoon ground turmeric

1 can (14.5 oz.) diced tomatoes

2 teaspoons salt (use only one if both your tomatoes and peanuts already contain salt)

2 tablespoons finely chopped fresh cilantro (or parsley if you are cilantro-averse)

12 medium to large-sized fresh curry leaves (if you can’t find curry leaves, this dish will still be delicious)

Combine the sesame seeds, peanuts, garlic, and chiles in a food processor and pulse to form a gritty, sticky, mellow-smelling blend.

Heat the oil in a medium-sized saucepan over medium-low heat. Scrape the sesame-peanut blend into the warmed oil and roast the mixture, stirring, until it starts to release it’s own oils and loosens, turning crumbly and nutty brown, 5-8 minutes.

Meanwhile, drain the potatoes, if they were in water.

Stir the turmeric into the sesame-peanut blend and cook for a few seconds. Then add the potatoes, tomatoes, (with their juices), 1 cup water, and the salt. Stir once or twice, raise the heat to medium-high, and bring to a boil. Then reduce the heat to medium-low, cover the pan, and cook stirring occasionally, until the potatoes are fork-tender and the sauce has thickened, about 25 to 30 minutes. Stir in the cilantro and curry leaves and serve. Great as a side dish, stuffed inside a pita, along-side warm naan, or over brown basmati rice. Makes 4-6 main dish servings.

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Spicy Curried Sweet Potato Soup

Spicy Curried Sweet Potato Soup
The cooling temperatures, shorter days and changing leaves have got me craving soup. A fall soup, of course! In years past squash soup has been my go-to when the chilly weather arrives. Thinking I might switch that up a bit, I considered a beet soup, but then I spied some beautiful sweet potatoes at the farmers’ market. Decision made!

This soup was our first course when Pete’s parents came for lunch last weekend. It was so good, I had to cook up another batch for this week’s lunches and added a little kick with cayenne pepper, making a really good soup downright fabulous. You can vary the amount depending on your heat preference, or leave it out altogether if you prefer.

Topping off the soup Monday was a little dollop of Greek yogurt and fennel fronds. Today, I threw in some leftover cooked wild rice before I heated it up and it was a great combination. Use your imagination or just have the soup plain, regardless, the flavors will be like a warm blanket snuggling you through the change of seasons. Enjoy!

Spicy Curried Sweet Potato Soup

1 tablespoon extra-virgin olive oil

1 medium onion, chopped

1 tablespoon good quality curry powder (I used Madras-style curry)

¼ – ½ teaspoon cayenne pepper

2 pounds sweet potatoes, peeled and chopped into ½” size pieces

4 cups vegetable broth

1 cup coconut milk (regular or light)

Salt & pepper to taste

Greek yogurt, fennel fronds, toasted pumpkin seeds or almonds, for garnish

Cooked wild rice makes a good addition for a more filling version (stir in wild rice after soup is done and heat through)

Heat oil in stock pot over medium heat. Cook onion until it starts to soften, about 3-5 minutes. Add curry and cayenne and stir, cooking for about 30 seconds, until spices are fragrant. Add sweet potatoes and vegetable broth. Bring soup to a low boil and reduce heat and simmer for about 20 minutes, until sweet potatoes are tender.

Turn off heat and blend soup, using an immersion blender, until completely smooth and velvety. Add coconut milk and stir to combine. Taste and adjust seasonings. Serve garnished with a small dollop of Greek yogurt and fennel fronds and/or mix in some cooked wild rice for a more filling soup. Makes about 6 good size servings.