Curry Potatoes

I love the smell of garlic in the evening - it smells like - - - dinner.

Eat first, take pictures after. And this is what was left.


  • 6 medium / 12 small potatoes, chopped
  • 3 cloves garlic, thinly sliced
  • 1 T sliced jalapenos
  • 1 T nopalitos
  • 1 can chopped tomatoes
  • 1 can red beans
  • 2 T bouillon powder / 2 cubes bouillon
  • 1/4 t cayenne pepper
  • 1/2 t coriander powder
  • 1/2 t cumin powder
  • 1 T curry powder
  • 1/2 t garam masala


  1. Chop potatoes, slice garlic.
  2. Heat up dutch oven, until water sizzles on bottom.
  3. Cover bottom with oil.
  4. Saute garlic 15 seconds or so, just long enough until the room fills with the aroma.
  5. Add potatoes, stir like crazy 1 - 2 minutes until potatoes brown just slightly.
  6. Add beans and tomatoes, mix. With the right amount of potatoes, the top layer should be 1/2 floating in juice.
  7. Add nopalitos and jalapenos, and a bit of juice from each jar.
  8. Add spices, and mix well.
  9. Bring to boil, reduce to slow simmer.
  10. Stir frequently.
  11. When potatoes just stick to the spoon, cover pan, turn off heat, let it finish and cool down to not burn your mouth.
  12. Serve with sourdough bread, or steamed tortillas - and dark Mexican beer.
Post a Comment