Ugandan Curried Potatoes
Serves     at least 8


2lbs. red potatoes, washed, cut into ½ inch cubes, and parboiled in salted water till
almost, but not quite tender (Boil water, add potatoes, cook about 4 minutes, drain,
rinse with cold water)
4T vegetable oil
1 medium onion, chopped
1 large clove garlic, minced
½ t ground turmeric
1/8 t ground cayenne
¼ t ground cinnamon
½ t ground coriander
1T tomato paste
2t lemon juice
4T fresh parsley, minced
Salt to taste


Heat oil in large skillet over medium heat. Add onions and sauté for 6 – 8 minutes or until golden. Add garlic and cook 30 seconds. Add the turmeric, cayenne, cinnamon and coriander and stir well. Add the tomato paste and lemon juice and stir again to combine everything. Add the potatoes and about ¼ t salt and stir again. Add enough water to cover the bottom of the pan. Cook, uncovered, for about 10 minutes or until the potatoes are completely tender and the juices in the pan are thickened and coating the  potatoes. Add the parsley near the end of cooking time and stir well. Serve hot as a colorful side dish.


Notes and Instructions

Adapted from

Using a slightly different curry blend, this is a spicy, beautiful red –orange dish. I imagine in Uganda this would probably be made with under‐ripe plantains but how wonderful to find a recipe that uses potatoes!! This one may become a regular addition to your dinners. If you like things less spicy, reduce the amount of cayenne.