Tuesday, January 7, 2014

Mom's Potato Curry

After watching my mom make this over winter break, I decided to give it a try when I came home. I've been having good luck lately when it comes to my first tries turning out delicious, because delicious it was! Sorry, no pictures. We gobbled it up very quickly!

Mom's Potato Curry Recipe


  • 6 peeled and cubed potatoes
  • 1 cup of butter (2 sticks)
  • 1 cup of flour
  • Milk
  • 3 stalks of celery
  • Bag of baby carrots
  • 3-4 Tb. Curry powder
  • Salt & Pepper
  • Any veggies or other ingredients you love

First peel and cut your potatoes and store them in water. Chop your carrots and celery. Then, using the butter, flour, and milk, make a roux. Using vegetable oil sticks and Lactaid is an easy way to make this recipe dairy-free!  First, melt the butter in your large pot and whisk in flour. (I emphasize whisk because for me, that was the secret to making a successful roux.) When that has thickened, slowly add milk to make the sauce as thin as you'd like. Continually stirring, you can add more milk throughout the cooking process to keep the sauce at the thickness you want. Add in potatoes, celery, and carrots. (Keep stirring!) Now the sauce is probably tasting sweet, so add salt and pepper as desired. Add in your curry until you like the taste, and cook for 20-25 minutes, stirring more than occasionally. 

Serve by its self or over rice and enjoy! 

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