Best 3 Curry Roasted Potatoes Recipes

Are you ready to revolutionize your roasted potato game? Curry roasted potatoes are a captivating dish that combines the earthy flavors of potatoes with the aromatic spices of curry powder, creating a tantalizing treat for your taste buds. This delectable dish is not just easy to prepare, but also a versatile side that complements a wide range of main courses. Whether you're hosting a dinner party or simply looking for a flavorful and nutritious weeknight meal, curry roasted potatoes should definitely be on your culinary radar. Let's embark on a culinary journey to craft the perfect curry roasted potatoes that will leave your family and friends craving for more.

Here are our top 3 tried and tested recipes!

ROASTED CURRY-SPICED SWEET POTATOES AND CAULIFLOWER

Roasted Curry-Spiced Sweet Potatoes and Cauliflower image

This is a quick, easy, and healthy side dish with a little bit of heat.

Provided by ChefLaura

Categories Side Dish Vegetables Sweet Potatoes

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

2 sweet potatoes, peeled and cut into 3/4-inch chunks
½ head cauliflower, cut into bite-size pieces
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon curry powder
1 tablespoon maple syrup
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon sea salt

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Combine sweet potatoes, cauliflower, black pepper, olive oil, curry powder, maple syrup, garlic, thyme, and salt together in a bowl until evenly coated; spread onto the prepared baking sheet.
Bake in the preheated oven until vegetables are tender and lightly browned, about 20 minutes.

Nutrition Facts : Calories 197 calories, Carbohydrate 31.7 g, Fat 7.1 g, Fiber 5.9 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 525.9 mg, Sugar 9.5 g

CURRY ROASTED POTATOES

Curry Roasted Potatoes image

These savory potatoes are perfect for cooks who want to experiment with a few new spices and flavors. -Bryan Kennedy, Kaneohe, Hawaii

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6 servings (1 cup sauce).

Number Of Ingredients 11

Ingredients

6 cardamom pods
1/2 teaspoon whole cloves
2 teaspoons each fennel, cumin, coriander and mustard seeds
2 teaspoons ground turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons canola oil
4 medium red potatoes, cut into 1/4-inch slices
MINT YOGURT SAUCE:
1 cup reduced-fat plain yogurt
1/4 cup minced fresh mint

Steps:

Remove seeds from cardamom pods. In a dry small skillet over medium heat, toast the cloves and the fennel, cumin, coriander, mustard and cardamom seeds until aromatic, about 1-2 minutes. Cool., Transfer to a spice grinder or a mortar and pestle (in batches if necessary); grind until mixture becomes a powder. Stir in the turmeric, salt and cayenne., In a large bowl, combine oil and spice mixture. Add potatoes; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 425° for 16-20 minutes or until golden brown, turning once., Meanwhile, combine yogurt and mint in a small bowl. Serve with potatoes.

Nutrition Facts : Calories 138 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 233mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

RED CURRY MUSSELS AND ROASTED SWEET POTATOES

Red Curry Mussels and Roasted Sweet Potatoes image

Moules-frites, a hearty bowl of mussels served with fries on the side, is very popular in Belgium and France. This version is seasoned with Thai spices and paired with sweet potatoes - not traditional at all, but totally satisfying. The recipe calls for commercially made red curry paste, which makes this dish quick to prepare. It shouldn't be hard to find at Asian grocers and online, but do try to obtain makrut lime leaves, which impart a lovely floral note.

Provided by David Tanis

Categories dinner, lunch, seafood, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

6 medium sweet potatoes (about 3 pounds)
3 tablespoons melted coconut oil or vegetable oil
Salt and pepper
1 teaspoon cumin seeds, toasted and ground
1/2 teaspoon ground cayenne, or less to taste
2 tablespoons vegetable oil
1 medium red onion, diced
4 bird's-eye chiles, split to the stem, seeds left in
6 garlic cloves, minced
1 (2-inch) piece fresh ginger, finely chopped (3 tablespoons)
2 tablespoons finely chopped lemongrass
3 tablespoons Thai red curry paste
1 tablespoon tomato paste
1 teaspoon fish sauce
3 or 4 makrut lime leaves
3 cups thick coconut milk (about 1 1/2 cans, well shaken before opening)
3 pounds mussels, cleaned
1 cup roughly chopped cilantro leaves and tender stems, for garnish
1 Fresno chile, sliced, for garnish
1 cup Thai basil leaves, or another kind of basil, for garnish
Lime wedges, for serving

Steps:

Prepare the sweet potatoes: Heat oven to 450 degrees. Peel the sweet potatoes, and cut them lengthwise into slender wedges. Put them in a large bowl, and toss them with coconut oil to coat. Season generously with salt and pepper. Transfer to a rimmed baking sheet and spread out in a single layer. Bake, uncovered for 15 minutes, then reduce heat to 400 degrees. Bake for 30 to 40 minutes until tender with a crisp exterior. Before serving, sprinkle with cumin and cayenne.
While sweet potatoes are baking, make the curry: Put vegetable oil in a Dutch oven or heavy-bottomed pot with a lid over medium-high heat. Add onions and cook until lightly browned and softened, about 8 minutes, stirring frequently.
Add chiles, garlic, ginger and lemongrass and let sizzle for about 1 minute. Then add red curry paste and tomato paste and fry with the onion mixture for 2 minutes more.
Add fish sauce, lime leaves and coconut milk. Bring mixture to a boil, then add mussels and stir to coat with sauce. Cover and cook mussels, stirring once or twice, until all the mussels have steamed open, 8 to 10 minutes.
Ladle mussels and lots of sauce into deep, wide bowls. Sprinkle with cilantro and Fresno chile slices and top with basil leaves. Serve with a platter of hot sweet potatoes and lime wedges.

Tips:

Choose the right potatoes: For the best results, choose small, firm potatoes with thin skins. Good varieties include Yukon Gold, Red Bliss, and fingerling potatoes.
Cut the potatoes evenly: This will help them cook evenly. If the potatoes are different sizes, the smaller ones will cook faster than the larger ones.
Toss the potatoes in oil and spices: This will help them get crispy and flavorful. Be sure to use enough oil so that the potatoes are evenly coated.
Roast the potatoes at a high temperature: This will help them get crispy on the outside and tender on the inside. The ideal temperature is 425 degrees Fahrenheit.
Roast the potatoes until they are tender: This can take anywhere from 20 to 30 minutes, depending on the size of the potatoes. To check if they are done, pierce them with a fork. They should be tender all the way through.
Season the potatoes to taste: Once the potatoes are done roasting, season them with salt and pepper to taste.

Conclusion:

Curry roasted potatoes are a delicious and easy-to-make side dish that can be enjoyed with a variety of meals. They are crispy on the outside, tender on the inside, and full of flavor. By following the tips above, you can make the best curry roasted potatoes every time.