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Curried potatoes with tomatoes and fenugreek

Also known as methi, fenugreek has been used to aid in milk production for centuries. This potato curry makes great use of leftover baked or boiled potatoes – or put a pot on to simmer in the morning to get a head start on dinner.


4-5 Yukon gold or new potatoes, cut into large chunks (keep the skins on)
canola or olive oil, for cooking
1 cup (250 mL) crushed tomatoes, tomato sauce, or 2 tomatoes, pureed in the food processor
1 jalapeño pepper, seeded and minced (optional)
2 tsp. (10 mL) paprika
1-2 tsp. (5-10 mL) curry powder or paste
1-2 tsp. (5-10 mL) chili powder
1 tsp. (5 mL) fenugreek seed, ground
2 tsp. (10 mL) sugar
1/2 tsp. (2 mL) salt (or to taste)
1/2 cup (125 mL) loosely packed fresh fenugreek (methi) leaves or spinach, chopped (optional)


1. In a medium pot of salted water, boil potatoes until tender.
2. In a large skillet, heat a drizzle of oil over medium-high heat. Add the potatoes and toss them around until they start to brown on the edges.
3. Add the tomatoes, jalapeño, paprika, curry powder, chili powder, fenugreek, sugar and salt and cook for 5-10 minutes.
4. Add the fresh fenugreek or spinach and cook for another 5 minutes, until the potatoes are well coated and the extra moisture has cooked off. Eat immediately.

Serves 4.

Originally published in ParentsCanada: Best Wishes, Fall 2011.

a man carrying two children

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