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Curried Potato Tart with Cilantro Yogurt

Curried Potato Tart with Cilantro Yogurt

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A heavy dose of spices and a splash of cream and yogurt turn potatoes into a samosa-like tart that will last more than just a couple of bites.


Spiced Butter

  • 2 teaspoons coriander seeds
  • 6 garlic cloves, thinly sliced
  • 1 jalapeño, thinly sliced
  • 6 tablespoons unsalted butter
  • 1 tablespoon brown mustard seeds
  • 1 tablespoon Madras curry powder
  • Kosher salt, freshly ground peppe

Filling and Assembly

  • 3 pounds red-skinned potatoes, scrubbed
  • 1 10-ounce package frozen spinach, thawed
  • 1 ½ cups plain whole-milk Greek yogurt, divided
  • Freshly ground black pepper
  • 6 14x12-inch sheets frozen phyllo pastry, thawed
  • 1 cup cilantro leaves with tender stems
  • 2 tablespoons fresh lime juice

Special Equipment

  • A spice mill or a mortar and pestle

Recipe Preparation

Spiced Butter

  • Crack open cardamom pods and remove black seeds; discard pods. Combine cardamom seeds and coriander seeds in spice mill or mortar and pestle and coarsely grind. Mix in a small saucepan with onion, garlic, jalapeño, butter, oil, mustard seeds, and curry powder. Season generously with salt and pepper. Cook over medium heat, stirring often, until simmering gently and onion is mostly softened, about 5 minutes. Holding back any solids, pour out ⅓ cup butter mixture and set aside for brushing phyllo. Set aside remaining butter mixture with spices for potato filling.

Filling and Assembly

  • Preheat oven to 375°. Place potatoes in a large saucepan and add water to cover by at least 2"; season generously with salt. Bring to a boil, reduce heat, and simmer until potatoes are tender, 30–35 minutes. Let potatoes cool slightly, then cut into large pieces.

  • Toss potatoes, spinach, peas, cream, and ½ cup yogurt in a large bowl to combine. Mix in reserved spice butter with all the spices; season with salt and pepper.

  • Lay out a sheet of phyllo on a work surface and brush generously with some of reserved ⅓ cup spice butter (reheat if it has solidified). Transfer sheet to a large ovenproof skillet or shallow braising dish, letting any excess dough hang over the edges. Repeat with remaining sheets of phyllo, pressing each layer firmly into bottom of skillet. Top with potato filling and fold excess phyllo over filling to form a ruffly edge around the dish and leaving center exposed. Bake until phyllo is golden brown and crisp and filling is lightly browned, 35–45 minutes.

  • While tart is baking, purée garlic, cilantro, lime juice, and remaining 1 cup yogurt in a blender until smooth; season yogurt sauce with salt.

  • Cut tart into wedges and serve with yogurt sauce alongside.

Reviews Section

Curried lentil and sweet potato stew

Serve this sweet and spicy vegetarian stew over basmati or brown rice and top with yogurt and lots of fresh cilantro for a comforting, hearty meal.

This delectable stew is a little bit sweet, a little bit spicy, very hearty, and has a lovely, subtle creaminess from the coconut milk. Served over rice with whole milk yogurt and lots of fresh cilantro, it makes a perfect meal.

Lentils are one of the unsung heroes of the food world. They're delicious, cheap, filling and remarkably nutritious. But perhaps most importantly, they do not require soaking! This makes them a boon to lazy people like myself, as well as those who do not excel at planning ahead.

Thanks to the overwhelming success of this summer's great sweet potato experiment, we have quite a lot of delicious, yellow-fleshed sweet potatoes. We do not have a root cellar (yet) so we've been storing them in paper grocery bags in our downstairs shower which we clearly never use. They're holding up nicely so far – no signs of softening or rot. But I feel some pressure to use them while they're still good. So I was intrigued when I saw this recipe on Food52 last week. It inspired me to create a similar soup with some modifications to suit my tastes and to make use of what I had in the larder.

As we were about to leave for a week-long vacation, I was practically gleeful about the chance to use up the two red onions and three cloves of garlic sitting out on the counter and finally put the tiny, wizened knob of ginger in the fridge to use before it dried up completely. I also liked the idea of freeing up a little room in the freezer which has gotten so full that the drawers are practically groaning. I could use up two quarts of my homemade vegetable stock (this is so easy to make, by the way) and one of the bags of kale I froze from our garden this summer. And, it would make good airplane food, too!

I began by defrosting the vegetable stock and the frozen kale since I knew that would take a little time. Meanwhile, I chopped up the onions, garlic and ginger and sautéed them in some oil in the soup pot. Once they'd softened, I added the carrots and sweet potatoes and cooked them for a few minutes before tossing in a can of organic coconut milk, the rinsed and drained lentils, half the cilantro and the spices.

Critical race theory: Who gets to decide what is history?

Then I added the defrosted vegetable stock and let it simmer for about 45 minutes until the vegetables and lentils were just cooked through but still had good texture. I stirred in a few spoonfuls of lemon juice then served it over basmati rice (short grain brown would also be good), topped with whole milk organic yogurt and lots of fresh cilantro. Bliss!

Curried lentil & sweet potato stew
Serves 6-8

2 medium or 1 large red onion, chopped
4 cloves of garlic, minced or pressed
4 cups of cubed sweet potatoes or yams
3 carrots, sliced or chopped
2 cups of lentils, rinsed and drained
2 pints vegetable stock
2-3 teaspoons chopped or minced fresh ginger
1 bunch of fresh cilantro, leaves rinsed and chopped
1 bunch of kale or chard, ribs removed, leaves coarsely chopped
Juice of 1 lime
1 can coconut milk
Sea salt and freshly ground black pepper to taste
2 tablespoons curry powder or garam masala
2 tablespoons cumin
A pinch of red pepper flakes
2 tablespoons olive or coconut oil

1. Heat the oil over medium heat in a large soup pot or Dutch oven and sauté the onions, garlic and ginger for 10 or so minutes until translucent.

2. Add the cubed sweet potatoes, carrots, curry powder, cumin, and red pepper flakes and sauté for another 5 minutes or so before adding the lentils, coconut milk, kale or chard, vegetable stock and most of the cilantro (reserve a little to use as a garnish for the stew.)

3. Bring to a simmer then turn the heat down a bit and cook, covered, over medium-low heat for 40-45 minutes until the lentils and vegetables are just tender. Add the lime juice and stir well before seasoning to taste with the salt and pepper. You can also add a little sugar if you like. Serve hot over rice topped with whole milk yogurt and fresh cilantro.

Roasted Cauliflower Salad with Curry Yogurt Sauce

  • Author: Krista @
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 1 x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


Roasted Cauliflower Salad tossed with a Curry Yogurt Sauce. An healthy side dish & easy cauliflower recipe that&rsquos loaded with flavor!


  • 1 large head of cauliflower, cut into small florets
  • 1 tablespoon avocado oil
  • salt & pepper to season
  • 1/4 cup pepitas
  • 1/4 cup dried cranberries
  • 2 tablespoons chopped fresh cilantro

Curry Yogurt Sauce:

  • 1/3 cup plain greek yogurt
  • 1 tablespoon lemon juice
  • 3/4 teaspoon curry powder
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar


  1. Preheat oven to 425 degrees F.
  2. Spray a baking sheet with cooking spray. Set aside.
  3. In a large bowl mix cauliflower florets, avocado oil, salt and pepper. Toss to coat the cauliflower.
  4. Spread seasoned cauliflower out on prepared baking sheet in a single layer.
  5. Place baking sheet in oven and bake cauliflower for 20 minutes, or until slightly browned.
  6. In the meantime, to a small bowl add greek yogurt, lemon juice, curry powder, honey and rice vinegar. Using a whisk, mix everything together until the sauce is smooth and combined.
  7. Add roasted cauliflower to a large bowl, top with pepitas, dry cranberries, fresh cilantro and curry yogurt sauce. Gently mix everything together.
  8. Serve warm or cold.


  • Serving Size: 1/2 cup
  • Calories: 83
  • Sugar: 7 g
  • Sodium: 36 mg
  • Fat: 3 g
  • Saturated Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 1 mg

Keywords: cauliflower side dish, cauliflower recipe, easy cauliflower recipes, healthy side dish, healthy side dish ideas

Indian Curried Potato Salad

It’s summer and time to get out that trusty potato salad recipe. Or is it? With all the interesting potato salads around Los Angeles, it might be time to try something new, something exotic--anything but that tired, tame old bowl of potatoes and mayo that you can put together blindfolded.

Consider, for example, a potato salad from Yucatan, spicy with jalapenos and mashed--not those same old cubes. You can try this one at Chichen Itza, a food stall in the Mercado La Paloma in downtown Los Angeles.

In Yucatan, this salad is sometimes augmented with shredded cooked chicken and served on a bed of lettuce as a main dish, says Gilberto Cetina of Chichen Itza. Cetina is from Tizimini, a small town 120 miles east of Merida, the capital of the state of Yucatan. He says Yucatecans also make a sandwich with the salad, using white bread, lettuce and tomatoes.

Pink is not what you expect in potato salad, but pink is what you get in Andre Guerrero’s Russian potato salad. If the mixture stands overnight in the refrigerator, which Guerrero recommends for the best flavor, it becomes even pinker. The color comes from beets. “It looks very festive. It is a bright red, sort of a pinkish red. If you put parsley around it, the colors really vibrate,” says Guerrero, who is executive chef of Linq restaurant.

The recipe comes from the Philippines, where Guerrero was born. “Sometimes my mother would put apples in it,” he says, warning that the apples will turn brown if the salad stands overnight so they should go in at the last minute. Adding cooked chicken is another option.

In the Philippines, the salad is “usually a side dish at party buffets, just the way you would serve regular potato salad,” Guerrero says. Working from memory to recapture the flavor, he was pleased with the result. “It tastes just the way my mother’s did.”

Potato salad is immensely popular in Asia. Almost every Korean restaurant here includes potato salad in the panchan , the side dishes that come with Korean meals. Dong Il Jang cuts the potato into long fine strips and combines it with carrot. The Toad House adds Asian pear. To my taste, a standout was a mashed potato salad I tasted at Dae Sung Oak. Topped with finely cut red and green bell pepper and egg, it was creamy and slightly sweet.

The Japanese have their own versions. Toshi Tamba, chef of Gyu-kaku, a Korean barbecue restaurant from Japan that opened in July in West Los Angeles, makes an elaborate salad that contains carrots, Japanese cucumber, Black Forest ham and Fuji apples. He calls it ume’s Japanese potato salad in honor of his mother ( ume means mother). As you might guess, it’s her recipe.

Tamba wants to keep the salad authentic, so he insists on Kewpie brand mayonnaise from Tokyo. Yes, there’s a kewpie doll on the label, or rather the plastic bag in which the squeeze bottle is packed.

You don’t usually add a sauce to potato salad, but Tamba says his won’t taste right unless you spoon on tonkatsu sauce, specifically Bull-Dog brand. Apples, prunes, carrots, tomatoes, onions, garlic and ginger are involved in this fruity, spicy mixture. Like Kewpie, it comes from Tokyo. Both are stocked by most Japanese markets here. We picked them up at Enbun in Little Tokyo.

Helene An of Crustacean in Beverly Hills knows how to tailor Vietnamese dishes to American tastes. Working in reverse, she puts a Vietnamese spin on potato salad. If you’ve eaten the noodle soup pho , you’re familiar with the plateful of fresh herbs and chiles that comes on the side. An mixes similar herbs into her salad, which she makes with Yukon gold potatoes, leeks, carrots and roasted peanuts. Peanut sauce, spicy with serrano chile, takes the place of mayonnaise. The salad is not on Crustacean’s regular menu but appears from time to time as a summer special.

If the potato were removed from India, there would be a great gap in the cuisine, it’s that popular. Mostly, potatoes appear in curries, cooked with peas or cauliflower, fried in little cakes or stuffed into samosas. Potato salad as we know it has not become Indianized, at least not on the subcontinent.

However, Robin’s, a restaurant in Cambria, makes a terrific potato salad that is yellow with curry spices and includes cashews and cilantro. Inspired by Robin’s, we put together our own version, one with two personalities. At room temperature, it’s a potato salad, nice with sliced tomatoes and cucumbers on the side. For a vegetarian main dish, serve it hot, with a side dish of plain yogurt or raita to balance the rich flavor.

    1. Heat oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, stirring often, about 5 minutes. Add sugar and curry powder stir 1 minute. Add cauliflower and potatoes stir 1 minute. Add broth and bring to boil. Reduce heat to medium, cover, and simmer until vegetables are tender, about 35 minutes. Working in batches, puree soup in blender. Return soup to same pot and bring to simmer. Season with salt and pepper. Ladle soup into bowls top with yogurt and some mint.

    This recipe is a good, easy base. I substituted cilantro for the mint and added a little half and half to give it a little creaminess. No need to cook the veggies for 35 minutes, but you already knew that.

    If we could give half-stars, this would be a 2 1/2. I made the recipe as written, using the best curry powder I could find. I thought the flavor was quite good (though a little ginger certainly wouldn't hurt), but the color was downright ugly. It's good enough for everyday meals, but you wouldn't serve it to guests or anyone who's very picky about presentation.

    I would've rated this higher if not for all the doctoring up. I used about half the suggested amount of broth since I prefer a thicker soup. I roasted the cauliflower with some cloves of garlic. Omitted the sugar and mint but added fresh ginger. I also added fresh spinach but it gave the final pureed soup a weird color-- but I do think it added a nice flavor. Maybe next time Iɽ stir the spinach into the soup after pureeing. Overall a decent soup and I agree with others that the ginger really adds something nice!

    This soup is good, but not great. The flavor was rather bland so the other reviewers have the right idea about adding additional ingredients (I followed the recipe exactly as written). Also, I prefer a thicker soup. All this being said, this is a good soup for starters but it needs to be tweaked.

    Method is important in this recipe. Keep yogurt cold. Add one spoonful/dollup of yogurt, swirling out edges. Cold/hot contrast is nice.

    this recipe is a great starting point. very quick and easy. i decided to add many more things b/c i had more time and felt like experimenting. these are my additions: chopped fresh ginger, chopped fresh garlic, frozen peas, more onion, crushed dried red pepper, garamasala, ground cumin, ground coriander, ground cinnamon, cayenne pepper powder and a container of FAGE greek yogurt. i don't know how much i put in. just kept tweaking until i liked how it tasted. i didn't follow the suggested ratio of ingredients in the recipe b/c i wanted to make a lot of soup, so i had b/t 4-5 cups of potatoes to start.

    Added about 1/2 tsp of salt and 1/4 to 1/2 tsp of Garam Masala to recipe. Also rather than puree all the soup I only did about a 1/3 of the batch and poured it back into the soup. I prefer a chunkier soup and the puree made it creamier. I used "Indian Curry" in my recipe rather than a typical off the shelf curry powder (durkee). not sure where I got it but it had a little more kick than regular I think. Yummy soup!

    Added a little cheddar and a splash of cream, topped off with bacon bits. Yum!

    This was really tasty!I used Jamaican curry, a touch of tamarind, some garam Marsla, a little old bay and a splash of picapeppa. Totally delicious!!

    While it's simmering the house smells delicious. It needs lots of kosher salt, pepper and crushed chili peppers- maybe even garlic too. As it is, it's lacking spices. If you play around with it, it is very good- not delicious!

    Wonderful mild curry flavour. The only changes I made was to add some chopped celery (about 1 rib) and some light cream after blending. Would be easy to kick up the spice if desired.

    I would rate this 2.5 stars--meaning it was good to have on a cold night, but not anything Iɽ serve during a dinner party. I sauteed ginger, jalepeno, and garlic along with the onion. I also added a shredded tart apple to give the soup a tangy/sweet taste. I served with cilantro in place of the mint.

    I did not have enough cauliflower, so I added broccoli to get the 8 cups. Also kept the skins on the potatoes for added health benefit. Turned out just fine.

    The yogurt and fresh mint garnish make this soup. If you want to skip that then make the Cauliflower Soup with Truffle Oil on this site it's great even without the garnish. I thought this lacked flavor (even with salty broth and doubled curry powder) until I added the garnish and then it was really unique and boldly flavored.

    Very easy and quick to make - perfect meal for a weeknight in the winter. I added a diced sweet potato for color and flavor (and added thickness) and used extra spicy curry as I like my dishes to have a little kick.

    I just made this and it is delicious. I used sweet potatoes and added a handful of carrots (about 1 cup) and it turned out very well. I cut the amount of sugar in half as well as the salt because chicken broth tends to be quite salty.

    I thought this was good. The strength of your curry powder is probably very influential - I ended up adding more curry plus some garam masala at the end to bring up the flavor - plus more salt. But once you tinker with the seasonings, it is great. A stick blender makes this a very easy soup.

    I was surprised at how boring this was. Maybe I needed zingier curry.

    This is the first Epicurious recipe for which I've given only one fork. I followed the recipe exactly, except for using a hand blender instead of a processor, and I found it to be very bland, and lacking something significant, though I can't decide what. My four children who love my homemade dishes agreed it was bland.

    Yummy - healthy, easy and tasty - what more can I ask for. Will make again soon.

    I found myself without curry powder so used Tandori spice mix (from Penzy's) instead. Also used Splenda instead of sugar. It was delicious!

    We found this recipe to be quite delicious. The subtle flavour of the curry masks the sometimes strong flavour of cauliflower. I did not have plain yogurt on hand so served with a swirl of whole cream and a mint sprig.This received compliments from my husband who is a chef. I will be making this again in the future.

    What a wonderfully tasty treat! Don't skip the dollop of yogurt and a nice sprig of fresh mint. The presentation is quite elegant.

    This soup was great. I halved the recipe (there are just two of us) and I added some skim milk to boost the calcium. I love soups like this :)

    Yummy. Simple and filling perfect Sunday evening dinner with a homemade pizza or veggie tart and some white wine. Followed the recipe. Will make again.

    When I first decided to switch to a low carb lifestyle, one of the things I thought I would miss the most was a Friday night pizza.This low carb, high protein, keto friendly recipe is the perfect pizza alternative. Forget all those other versions you have seen that try to imitate the dough using flour alternatives, tortilla wraps etc. This recipe is pure meat, with the base made entirely from chicken and cheese!It's like you've ditched the boring pizza base and just kept the delicious toppings, enjoying all of the calories while getting a protein rich meal that will keep you fuller for longer.In this recipe, I have topped the pizza with a buffalo sauce and blue cheese topping, but you could definitely experiment with different flavours using this pizza base.

    Choosing the Right Potatoes for Potato Salad

    Rule of thumb for potato salad is to choose a lower-starch variety that holds its shape even once cooked. In other words, save the russets another day, and stick to waxier boiling potatoes.

    Personally, I really like making this salad with fingerling potatoes, because their buttery sweetness contrasts so perfectly with the tangy yogurt dressing. My local market tends to carry larger-sized fingerlings, so I like to slice them up into bite-sized pieces so there's plenty of surface area to soak up the dressing. However, if you can find the itty-bitty fingerlings, they can be left whole.

    Other options that work well in this recipe are bite-sized new potatoes (aka creamer potatoes) or even full-sized Yukon Gold potatoes cut into half-inch chunks.

    Whatever you do, leave the skins on your potatoes. Not only does that preserve all the nutrients that live in the skin, it also preserves all the extra flavour!

    Sweet potato salad with cranberries and pecans

    “What are you cooking this week?” asked my grandma. I told her I was making sweet potatoes. “They’re good for your eyes!” she said.

    My grandma loves her sweet potatoes, as does most of my family. I, however, only eat them when they’re mashed or pureed as in soups or pies. Other preparations—such as sweet potatoes with marshmallows or sweet potato fries—are just a bit too much for me. I can’t explain it.

    But at my cousin’s wedding in August I had a revelation. My cousin Lisa, like everyone in my family, loves to cook. And when her daughter Sarah announced her wedding, Lisa said, “I’m catering it.” It was a huge party and preparing a dinner for so many folks was a herculean task, but Lisa gathered up her friends and with their help she pulled it off with grace and elegance.

    It was a fine feast made all the better because it was prepared with love. Everything was delicious, but there was one salad that stood out on a table overflowing with goodness. The salad was nutty, creamy, earthy yet sweet and was the sort of dish that made you pause because you weren’t quite sure what you’d eaten, but you quickly took another bite because you knew you wanted more. I couldn’t figure out exactly what it was, but I loved it anyway.

    Then it hit me.

    “Wait. Are these sweet potatoes?” I asked the people sitting at my table. My mom said that they were. “But it tastes so good and I don’t like sweet potatoes!” I said. She agreed that it was one incredible dish. In fact the whole table was chatting about this simple salad comprised of sweet potatoes, crunchy pecans and tart dried cranberries tossed in a curry-laced dressing. It was quite the surprise.

    The next day, I insisted that Lisa give me the recipe. It turned out to be one of her friend’s recipes and she promised to send it to me. “This would be perfect for Thanksgiving!” I said.

    Now, while this is a cold salad, sweet potatoes, pecans and cranberries are in season and this dish still says autumn to me. Even if you’re the kind of person that often finds sweet potatoes a bit cloying I know you’ll enjoy this.

    Recipe Summary

    • 2 teaspoons curry powder
    • 1 teaspoon ground coriander
    • 1 teaspoon ground turmeric
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • ¼ teaspoon ground red pepper
    • 1 bay leaf
    • 1 ½ teaspoons olive oil
    • 1 ½ pounds skinless, boneless chicken breast, cut into 1-inch pieces
    • 1 ½ cups vertically sliced onion
    • 1 ½ teaspoons minced peeled fresh ginger
    • 2 garlic cloves, minced
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 2 cups (1/2-inch) cubed peeled sweet potato
    • ¾ cup canned chickpeas, rinsed and drained
    • ½ cup frozen green peas
    • 1 tablespoon fresh lemon juice

    Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.

    Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan sauté 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high return chicken to pan. Cook 1 minute, stirring occasionally. Stir in ginger and garlic cook 1 minute, stirring constantly. Add curry powder mixture cook 2 minutes, stirring constantly. Add broth and tomatoes bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas cook 5 minutes or until thoroughly heated. Remove from heat stir in lemon juice. Discard bay leaf.

    Wine note: The dish's bold flavors can overpower the more delicate nuances of any wine, so opt for a refreshing white blend. PromisQous ($12) has a touch of sweetness to cut the heat, while its citrus and floral aromas rise above the complex flavors. --Jeffery Lindenmuth

    Watch the video: Indisches Kartoffelcurry in Joghurtsoße Shahi Dum Aloo - #IndischeRezepte #indischeküche (January 2023).