• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Soups & Stews » Curry Smashed Potato Stew

    Curry Smashed Potato Stew

    Oct 29, 2021 · by Valentina · 16 Comments

    This post may contain affiliate links.

    Jump to Recipe

    This Smashed Potato Stew recipe is made with a warm coconut sauce filled with aromatic curry spices, and the creamy, buttery Dutch Yellow Potatoes have never been better! This potato stew is ideal for a cozy dinner in the cooler months. Curry Smashed Potato Stew Recipe in a bright red serving pot with lid in background and fresh green and red chiles on top.

    My recipe inspiration comes from all over -- anything from the produce that’s in season and the temperature outside, to the mood I’m in and flavors I’m craving.

    My inspiration can also be artwork I see in books, aromas in the air, what’s in my pantry, and a million things in between.

    Believe it or not, this potato stew recipe was inspired from a beautiful red, ceramic serving pot that my aunt game me.

    She'd never had the perfect occasion to use it and said she could imagine it filled with a hearty soup or stew in one of my photographs.

    Melissa's Produce mesh bag of Baby Dutch Yellow Potatoes.

    I received a bundle of Baby Dutch Yellow Potatoes from Melissa's Produce with a new kitchen tool called a Smood, from Dreamfarm, and created this smashed potato stew.

    And it looks (and tastes) fabulous in the red pot. 🙂 

    Dozens of oiled and salted, raw Dutch Yellow Potatoes on a baking sheet.

    Dutch Yellow Potatoes

    Look at these fantastic Dutch Yellow Potatoes. The skin is thick a gold-yellow color and the inside is creamy and rich.

    Raw Dutch Yellow Potatoes and a Smood potato smasher on a baking sheet.

    "Smashing" the potatoes with the Smood makes them ideal for soaking up the curry flavors in the stew.

    ginger pulp in a heart-shaped measuring spoonAbove image: This is how the ginger should look for this recipe. It's easiest to us a microplane zester.

    Making Smashed Potato Stew

    I'm not usually interested in specialized kitchen tools. I'm more of a DIY chef -- I typically smash potatoes with the bottom of my smallest sauté pan. However, the Smood intrigued me.

    Yukon gold roasted potatoes with a potato smasher in black pan

    It smashes roasted, boiled or steamed potatoes with ease and no mess. More importantly, it keeps the buttery texture of the potatoes without ruining the nicely crisped skin. 

    You can use as much pressure as you'd like -- the more pressure used, the more you mash. 

    Dutch Yellow Potatoes being smashed for Curry Smashed Potato Stew recipe.

    Enjoy! I'm hoping this becomes one of your favorite potato stews!

    Curried Smashed Potato Stewin red pot with lid behind it

    This is not a sponsored post.  Melissa's Produce gave me the potatoes for recipe testing and Dreamfarm gave me the Smood for review.  As always, I only write about things I love. 

    Smashed Potato Stew in red pot

    Curry Smashed Potato Stew

    Valentina K. Wein
    In a warm coconut sauce filled with aromatic curry spices, the rich and creamy, buttery textured Dutch Yellow Potatoes have never been better!
    Print
    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Main Course
    Cuisine Indian
    Servings 8
    Calories 350 kcal

    Ingredients
     
     

    • 3 pounds Baby Dutch Yellow Potatoes, washed and dried
    • 2 tablespoons olive oil (plus a bit more for the pan)
    • 3 cups yellow onion, large dice
    • 3 tablespoons minced garlic, minced
    • 1½ tablespoons ginger pulp (from approximately 2 X 1½-inch ginger root)
    • 1 to 2 teaspoons minced Thai chile pepper (or other hot pepper -- see notes)
    • 2 teaspoons brown sugar
    • 2 teaspoons ground cumin
    • 1½ teaspoons ground cardamom
    • 1½ teaspoons ground turmeric
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground cloves
    • 3 cups coconut milk
    • 1 cup vegetable stock
    • 1½ cups diced fresh tomatoes
    • approximately 2 dozen fresh basil leaves, washed and dried
    • salt and freshly ground black pepper
    • a few thin red or green jalapeño slices for garnish

    Instructions
     

    • Set the oven and prep the potatoes. Preheat the oven to 400° F, adjust a rack to the center, and add the potatoes in an even layer to a sheet pan. Drizzle them with the 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Move the pan around to be sure all of the potatoes are evenly coated.
    • Roast the potatoes. Once it's preheated, place the sheet pan in the oven and roast the potatoes until they’re tender when pierced with a fork, about 40 minutes. Jiggle the pan to move the potatoes around about halfway through the cooking time. The skins should be wrinkled and slightly golden when they're done.
    • While the potatoes are in the oven, cook the onions, garlic, ginger and peppers. Coat the bottom of a large sauté pan with olive oil and place it over medium heat. Add the onions and cook, stirring often, until they're soft and a bit golden, about 8 minutes. Add the garlic, ginger pulp and chili pepper to the onions. (The ginger is most easily grated into a pulp with a microplane zester.)
    • Add sugar and spices. Cook for about 3 minutes, and then add the brown sugar, cumin, cardamom, turmeric, cinnamon and cloves and stir. Cook until this is very aromatic, about 1 minute.
    • Add coconut milk and tomatoes, and simmer. Add the coconut milk, stock and tomatoes. Stir to blend, bring to a boil, and then turn the heat to low and simmer gently until it thickens slightly, about 15 minutes.
    • Smash and add the potatoes. While the potatoes are still hot on the sheet pan, gently press them down to "smash" them. You can use a smooth-bottomed meat mallet, the bottom of a small sauté pan, or a Smood.
      Add the smashed potatoes and gently coat them well with the sauce.
    • Add basil and season. Stir in the basil leaves and then season to taste with salt and pepper. (Here's How to Season to Taste.)
    • Serve. You can serve immediately, but the longer the potatoes sit in the sauce, the more it will seep inside of them and the flavor will be more intense.

    Notes

    The amount of chili pepper you add depends on the level of heat you like. One teaspoon of a very hot pepper will give you a medium-mild result.
    Calorie count is only an estimate.
    Keywords comfort food recipes for fall and winter, vegan stew recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


    More Soups & Stews

    • Slow Cooked Red Cabbage Stew
    • Easy Vegan Cream of Mushroom Soup
    • Vegan Asparagus Soup
    • Easy Pork and Mushroom Stew

    Reader Interactions

    Comments

    1. Nancy Rose Eisman

      September 30, 2016 at 9:32 pm

      This looks simply amazing! Even without smell check I know the aromas are heavenly.

      Reply
      • valentina

        October 01, 2016 at 4:16 pm

        Cute, Nancy. And thank you! 🙂

        Reply
    2. David

      October 01, 2016 at 6:55 am

      Well, your aunt deserves some major snaps for inspiring this dish! Love it!

      Reply
      • valentina

        October 01, 2016 at 4:17 pm

        A woman with fabulous taste. Pun intended 😉 Thank you, David!

        Reply
    3. Deb|EastofEdenCooking

      October 01, 2016 at 8:47 am

      Potatoes never looked better! A fabulous fall recipe, full of the warming spices and flavors of the season.

      Reply
      • valentina

        October 01, 2016 at 4:18 pm

        Thanks so much, Deb! I just love this time of year in the kitchen. 🙂

        Reply
    4. Sarah

      October 02, 2016 at 2:20 pm

      Love that you find inspiration to cook from all over...isn't it just the best? this stew looks divine. Absolutely perfect for today's drizzly and cold weather here in New England!

      Reply
      • valentina

        October 04, 2016 at 9:15 am

        Sounds lovely -- wising we'd get a little drizzle (& then some!) here in Los Angeles! 🙂

        Reply
    5. Derek | Dad With A Pan

      October 04, 2016 at 9:36 am

      I LOVE Dreamfarm! I'm pretty sure I own every single one of their products!!

      Reply
      • valentina

        October 04, 2016 at 9:17 pm

        Awesome, Derek. I'm looking forward to checking out more of them. 🙂

        Reply
    6. Lisa @garlicandzest.com

      October 04, 2016 at 10:41 am

      The smood looks like a handy gadget and I love that spiral-y look it gave your spuds! This sounds like a really unique recipe too - pinning for later!

      Reply
      • valentina

        October 04, 2016 at 9:18 pm

        Yay. Thanks, Lisa!

        Reply
    7. Tina

      October 04, 2016 at 11:36 am

      What a lovely present from your aunt! The red looks gorgeous in the photos.

      Reply
      • valentina

        October 04, 2016 at 9:21 pm

        Thank you, Tina! 😀

        Reply
    8. sippitysup

      October 06, 2016 at 12:49 pm

      A strange blip just happened. The message I intended to leave here about this being quite a bit like the coconut stew we ate in Nicaragua called Rondon (or Roundup) was posted on an entry from last June. This has potatoes instead of yucca, but the ideas are similar. XOGREG

      Reply
      • valentina

        October 07, 2016 at 12:11 pm

        Cool, Greg. Love it! XOXO V

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Get new recipes
    you’ll love!

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved