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Curried Smashed Potato Stew Recipe -- In a warm coconut sauce filled with aromatic curry spices, creamy, buttery textured Dutch Yellow Potatoes have never been better!

Coconut Curry Smashed Potato Stew Recipe

In a warm coconut sauce filled with aromatic curry spices, the rich and creamy, buttery textured Dutch Yellow Potatoes have never been better!

Course Main Course
Cuisine Indian
Keyword comfort food recipes for fall and winter, vegan stew recipes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour
Servings 8
Calories 350 kcal
Author Valentina K. Wein

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, thickly sliced (approximately 1 large onion -- see image in instructions)
  • 3 tablespoons garlic, minced
  • 1 1/2 tablespoons ginger pulp (from approximately 2 X 1 1/2-inch ginger root -- see image in instructions)
  • 1 to 2 teaspoons Thai chile pepper, minced (or other hot pepper -- see notes)
  • 2 teaspoons brown sugar
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground cardamom
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3 cups coconut milk
  • 1 cup vegetable stock
  • 1 1/2 cups fresh tomatoes, diced
  • 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

  1. 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.

  2. 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.
  3. 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, my new favorite kitchen gadget, the Smood.

    Curried Smashed Potato Stew Recipe -- In a warm coconut sauce filled with aromatic curry spices, creamy, buttery textured Dutch Yellow Potatoes have never been better!
  4. While the potatoes are in the oven, coat the bottom of a large sauté pan with olive oil and place it over medium heat. Add the onions to the pan and cook, stirring often, until they're soft and a bit golden, about 8 minutes. This is size I like to slice the onions for this recipe:
    Curried Smashed Potato Stew Recipe -- In a warm coconut sauce filled with aromatic curry spices, creamy, buttery textured Dutch Yellow Potatoes have never been better!
  5. Add the garlic, ginger and chile pepper to the onions. Grate the ginger with a microplane zester if possible. It should be a juicy pulp, like this:
    Curried Smashed Potato Stew Recipe -- In a warm coconut sauce filled with aromatic curry spices, creamy, buttery textured Dutch Yellow Potatoes have never been better!
  6. 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.
  7. 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.
  8. Stir in the basil leaves and then season to taste with salt and pepper. (Here's How to Season to Taste.)
  9. Add the smashed potatoes and gently coat them well with the sauce.

  10. 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.

Recipe Notes

The amount of chile pepper you add depends on the level of heat you like. 1 teaspoon of a very hot pepper will give you a medium-mild result.