Wednesday, August 10, 2011


I have been toying with the idea of going to - or rather, dragging my boyfriend - to an Indian restaurant. I have never really been in one before and would LOVE to try it out.
Since some of us can be broke as a joke we need to find a bit of a substitute from going out to staying in. 
I found this recipe on the Chatelaine website - it sounds quite delicious and I am sure that you could probably add whatever extra ingredients you'd like into it.  
The ingredients are pretty simple and I might even add some chicken to it for that added protein. Sounds somewhat Indian...and I thought I would give this one a try. 
Let me know what you all think. :)

Bon Appetit!

Warm Curried Potato Salad
Published by Chatelaine on 4/7/2011
Prep Time: 10 minutes
Cooking Time: 20 minutes
Makes: 8 Servings

A colourful mix of potatoes and a tasty curry vinaigrette set this spud apart from its pale and creamy cousin. But one thing remains the same: it's perfect for making ahead of time. 

4 medium white potatoes
3 to 4 small sweet potatoes
1/2 tsp {2 mL} salt
3 tbsp {45 mL} white-wine vinegar
1 tbsp {15 mL} Indian curry paste
generous pinces of granulated sugar
1/3 cup {75 mL} olive oil
1 cup {250 mL} coarsely chopped fresh cilatro
4 green onions

Peel all potatoes, then cut into 1-in. {2.5-cm} chunks, keeping the white and sweet separate. Place white ones in a large saucepan. Cover with water and add salt. Bring to a boil, covered, over high heat. Then boil gently for 5 min. 
Carefully stir in sweet potatoes. Cover and continue boiling gently until tender, 15 to 20 more min. Drain. 
Meanwhile, in a small bowl, stir vinegar with curry and sugar. Then slowly whisk in oil. 
Prepare cilantro and thinly slice onions. 
Place hot potatoes in a large bowl. Drizzle dressing overtop. Sprinkle with cilatro and onions. Stir to evenly coat. Taste and add salt if needed. Great warm, at room temperature or cold. Will keep well, covered and refrigerated, up to 2 days. Before serving, taste and add more oil if needed. 

Something a little different for all to try. If you give this recipe a go, then please let me know what you think of it! :)


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