An easy side dish that you can make with any protein and will bring an extra hit of flavor to the meal with homemade curry powder and a tangy yogurt sauce.
By Meghan Bassett
Now that I have one Indian cooking class under my belt, I have to admit I am much more confident than I once was in recreating classic Indian flavors at home. I used to be somewhat overwhelmed by the idea of making my own curry powder, but when it comes down to it, it isn’t as complicated as you would think.
These roasted curry potatoes utilize a simplified version of a curry that I adapted from a cookbook I have called Sauces by James Peterson (an awesome book by the way!).
The curry recipe in the book is a bit more complicated, with a lot of repeated grinding, but the version below is just as flavorful and won’t have you running all over town trying to find green cardamom pods.
It is an easy side dish that you can make with any protein and will bring an extra hit of flavor to the entire meal. I love pairing these potatoes with a simple grilled flank steak or roasted chicken breast. The greek yogurt sauce cuts through the curry with a tart and tangy flavor to give your mouth a little balance for all those spices.
The extra bonus is that it’s one of those dishes that fill your house with the most incredible smell. When your guests walk into your home, they’ll know they are about to be treated to a delicious meal!Print
Food addict turned food blogger with a love for cooking uncomplicated, gourmet recipes. I love creating food that is straightforward, relatable and will blow your friends and family away. I am the author of the food blog Cake 'n Knife, where you’ll find that fresh ingredients + unique flavors + love = gourmet food, every single time. For more, please visit: