Potato Curries

—by Kathryn Tempas

Originally cultivated in South America, brought back to Ireland and other European countries by early explorers, then across to North America, potatoes have a long history of nourishing people. They also store well, which makes them available year-round at the co-op, even some local varieties.

Potatoes are a very versatile food. They appear several times a week at our table: baked, mashed, hash browns, au gratin, roasted, and more. But one of my favorite ways to prepare them is potato curry.

Curries bring to mind India and, to many, spicy foods. But not all curries are spicy.

According to Raghavan Iyer, a local cookbook author, a curry is “any dish that consists of either meat,.... legumes, vegetables… simmered in or covered with a sauce or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs.” Think of a curry as a sauced dish. Curries aren’t necessarily hot, but often tickle your tongue with an interesting blend of spices.

Try these two curries to add a little excitement to your potatoes. All the spices are available at the co-op.

[Kathryn Tempas works at a local bakery. She loves experimenting with healthful foods to try to entice her family (and you) into eating the good stuff.]