Seeing as it is still snowstorm weather where I am, I decided to share a recipe for one of my favourite comfort foods. This recipe is completely eyeballed, so I’m afraid I don’t have any measurements to share.
I prefer to make these potatoes with mini potatoes but, of course, it’s up to you the kind and size of potato you want to use. I usually buy them at Costco; the bag is branded The Little Potato Company (5lb variety pack). I cook half the amount at one go. After washing the potatoes, drop them right in boiling water – no peeling and no salt – and boil for about 20 minutes. When cooked, put them in a colander and leave them to cool for the rest of the day. They are also really good if you leave them in the fridge overnight to use the next day.
Next, cut the potatoes in half and put them in a heated wok with olive oil. As they start to warm, start adding the spices. At this stage, it usually comes down to what’s in the pantry. Herbamare, pepper, and nutritional yeast to taste are standard ingredients. There is probably a cup or more of nutritional yeast added at this stage. If you are not familiar with nutritional yeast, you can generally find it in the health food aisle of any supermarket. It’s loaded with B12 and has a taste often described as nutty or cheesy.
Make a small crater in the centre of the wok by pushing the potatoes to the sides. Add some water and curry. My preference is mild curry in block form where I can shave off how much I want to use. The block curry also makes it easier to control the level of curry flavouring in the dish. Mix the curry and water together until it is pasty and then stir the potatoes back in the centre of the wok.
The combination of nutritional yeast, the water, and the curry should make a nice sauce to cover the potatoes evenly. You may need to play with the proportions until this happens.
This recipe is nice eaten by itself, but it is also nice as a side dish. Fresh stir-fried vegetables or braised greens are quite nice when mixed in the wok with the potato curry.