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Yellow Curry with Roasted Potatoes

This quick and delicious curry is a wonderful introduction to Indian food. With a spicy and fragrant sauce, and a variety of textures, this is bound to excite everyone at the dinner table. Don't worry if you're not a spice fan, take a quick dip in the raita for a cool relief.

Serve with a fresh roti or naan or add in a quick-dish of Saag Paneer or vegetable Korma if serving a crowd. 



3 Potatoes, peeled and cubed
1T each

  • Dried Oregano
  • Paprika
  • Garlic Powder
  • Onion Powder
  • Curry Powder
    1/2T Ground Black Pepper


1 Shallot, minced
1 Red Bell Pepper, minced
1 4oz Can, Maesri Karee Curry Paste
1T Garlic Ginger Paste
1C Basmatti Rice
1C Whole milk or 14oz Coconut Milk (NOT cream)
3C Water
1T Knorr Chicken and Tomato Broth
1 14oz Can Chickpeas
2C Cauliflower Florets
4T Butter, cut into cubes

Raita (Yogurt Sauce)

1C Yogurt, Plain, Greek, or Sour Cream
1 Shallot, minced
1/4 Persion Cucumber, cut into batons and then thirds
1/2T Cumin powder OR 1T Cumin Seed fried in Ghee
1T Cilantro Leaves, minced or torn


(Preheat Oven to 400F)


  1. In a bowl mix the yogurt, shallot, cucumber, cumin, and cilantro. Salt lightly if desired and set aside or refrigerate. Can be made several days ahead.


  1. Preheat a convection oven or airfryer to 400F.
  2. In a small bowl, combine dry spices.
  3. Please the potatoes in a bowl or zip top bag, and shake or stir to coat with a tablespoon of neutral oil.
  4. Dump in your spice mix and coat potatoes well.
  5. Transfer to a baking sheet and roast 20-30 minutes until potatoes obtain a crispy exterior and read 200-210F with an instant read thermometer.


  1. In a brazier, bring a tablespoon of ghee, olive oil, or other fat to a shimmer over medium heat.
  2. Saute the shallot until fragrant and transluscent, ~2 minutes.
  3. Saute the bell pepper until fragrant, 2-3 minutes.
  4. In the hottest part of the pan add the garlic and curry paste and mix well. Cook 3-5 minutes stirring frequently until the curry paste has darkened and carmelized.

Note: This will be similar to carmelizing tomato paste for other sauces.

  1. Fry dry rice in pan, 2-3 minutes until lightly golden and well coated in the curry paste.
  2. Add milk or coconut milk, and chickpeas (with the aqua faba) to the pan.
  3. Combine stock powder and water. Add stock and bring to a light simmer and cover.
  4. Stir often, adding water as needed.
  5. Once rice is cooked, add cauliflower and cook 3-5 minutes.
  6. Enjoy!

Serve the curry with the potato topping and a fragant and cooling raita!

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