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Ugandan Curry Potatoes

Ugandan Curry Potatoes

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  • 2 lbs Red potatoes
  • 4 tbsp Vegetable oil
  • 1 Medium onion, chopped
  • 1 clove Garlic, minced
  • 1/2 tsp Ground turmeric
  • 1 1/2 cups Water
  • 1/2 tsp Ground cayenne
  • 1/4 tsp Ground cinnamon
  • 1/2 tsp Ground coriander
  • 1 tbsp Tomato paste
  • 2 tsp Lemon juice
  • 4 tbsp Fresh parsley, minced
  • Salt, to taste


  1. Cut potatoes into 1 inch cubes. Bring a pot of salted water to a boil, add potatoes and cook for about 4 minutes. Drain and rinse with cold water. Set potatoes aside.
  2. Heat oil in a large skillet over medium heat.
  3. Once hot, add onions and sauté for 6-8 minutes. Add garlic and cook for another 30 seconds.
  4. Stir in the turmeric, cayenne, cinnamon, coriander, tomato paste and lemon juice until evenly combined.
  5. Add the potatoes and 1/4 tsp salt and stir once more.
  6. Pour in water and cook, uncovered, for 10 minutes or until the potatoes are cooked through and the juices in the pan are thick and coating the potatoes. Stir in the parsley during the last minute of cooking.
  7. Serve immediately.


Recipe adapted from