Curried Potatoes

We could eat potatoes everyday and all day, but it is always fun to come up with a new way to serve them.

These easy Curried Potatoes might just be the thing to try.

– Linda Nelson

Curried Potatoes


10 to 12 red skinned potatoes, cut in half or fourths depending on size, with skins or without according to your preference. I left them on.
1/2 cup vegan sour cream or yogurt
2 teaspoons curry powder, or to taste
1/4 cup chutney (I used my own, homemade mango chutney)


Scrub and cut the potatoes. Place them in a pan with cold water 2 inches above the potatoes. Bring to a boil, and boil for 15 minutes until tender. Drain, and add the other ingredients. Serve.


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