Smashed Potatoes + Curry Sauce

Smashed potatoes with a simple chickpea curry dipping sauce are a match made in heaven. It feels like comfort food.

Smashed potatoes have become more popular over the past few years and I have yet to try them until a few weeks ago. I’ve now made 3 batches and get they hype. Smashed potatoes naturally promote dipping & sauces, and who doesn’t love that! Since Mark & I both love curry everything, I naturally thought of a curry dipping sauce. Although this chickpea curry sauce is a pretty mild one, it seems to pair just right with the potatoes.

Potatoes are high in glucose that provides substance to the liver, as it’s precisely what the liver relies on to keep strong. It also helps build up glycogen storage, the very resource that protects us against blood sugar problems, weight gain, fatty liver, and dirty blood syndrome. Potatoes keep the liver grounded and stable, giving us a good constitution. They’re also shunned for being a nightshade, when in truth they have the ability to reverse many varieties of chronic illness.

Medical Medium

Smashed Potatoes + Curry Sauce

Makes slighty over 1 cup of sauce. Plenty for 2-3 people to dip smashed potatoes in or drizzle over the top.

Ingredients

• 3 lb organic yellow potatoes (I use regular sized yellow potatoes but pick a bag with some smallish ones in it) – I steam the whole bag, but turn around 2lb (the smallest ones in bag) into smashed potatoes and leave the other lb. of larger ones for ready to grab potatoes during the week.

• 1 cup chickpeas
• 1/4 cup sunflower seeds
• 2 garlic cloves
• 1 lemon, juiced
• 2 tsp curry powder
• 1 tsp onion powder
• 1/4 tsp turmeric powder
• 1/8 tsp mustard powder, Mark likes 1/4, but I like 1/8
• 1 shake of cayenne
• pinch of salt
• 1 cup hot water, I pour from my tea kettle

Methods

• Smashed Potatoes:
  1. Preheat the oven to 425.
  2. Steam the potatoes any preferred method. Steam in the Instant Pot (my method) over the trivet with 1 cup of water for 13 minutes (quick releasing right away). I leave the smaller ones whole and cut any large ones in half. I use the smaller ones for smashed potatoes and the larger halved ones I keep for ready to go leftovers later in the week.
  3. Once the potatoes are tender, place on a lined baking sheet and let cool. If you don’t want to wait for them to cool, see my message in the last picture above.
  4. Once cooled or mostly cooled, take the back of a glass and slowly smash down each of the potatoes until more flattened. Sprinkle on any seasonings here if you’d like. I like to sprinkle on dried rosemary.
  5. Place in the oven and bake 25-35 minutes depending on your oven and how crisp you want them.
• Curry Sauce:
  1. Add all of the ingredients (chickpeas to salt above) to a blender or food processor. I use my nutribullet. Pour the 1 cup of hot water over the ingredients. Let it sit in the blender and soak for 5 minutes or more if you have the time. Blend until smooth and creamy. Taste and adjust seasonings as desired. Drizzle over the potatoes or pick the potatoes up and dip them in the sauce. You can’t go wrong either way! ENJOY THE GOODNESS!

Tag me @herhealthystyle on Instagram if you make this combo. I’d love to see! Xx Riane

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Instant Pot Yellow Potatoes

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Smashed Potatoes + Curry Sauce

Smashed potatoes with a simple chickpea curry dipping sauce are a match made in heaven. Although this chickpea curry sauce is a pretty mild one, it seems to pair just right with the potatoes. It feels like comfort food.

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Servings: 3

Course: Main Course, Side Dish, Snack

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 2-3 lb organic yellow potatoes (I use yellow potatoes), or 2 lb baby potatoes if you want smaller dipping bites

Curry Sauce

• 1 cup chickpeas
• 1/4 cup sunflower seeds
• 2 garlic cloves
• 1 lemon juiced
• 2 tsp curry powder
• 1 tsp onion powder
• 1/4 tsp turmeric powder
• 1/8 tsp mustard powder Mark likes 1/4, but I like 1/8 🙂
• 1 shake of cayenne
• pinch of salt
• 1 cup hot water I pour from my tea kettle

Method

 

Smashed Potatoes

1. Preheat the oven to 425.
2. Steam the potatoes your preferred method. Ex) Steam in a steamer basket in a covered pot on the stovetop with 1-2″ water depending on pot size for around 20 minutes until tender. OR Steam in the Instant Pot (my method) with 1 cup of water for 14 minutes (quick releasing right away).
3. Once the potatoes are tender, place on a lined baking sheet and let cool completely. If you don’t want to wait, see my message in the last picture above.
4. Once cooled, take the back of a glass and slowly smash down each of the potatoes until more flattened. Sprinkle on any seasonings here if you’d like. I like to sprinkle on dried rosemary.
5. Place in the oven and bake 25-35 minutes depending on baby or yellow potatoes. You may need a bit longer to crisp up more.

Curry Sauce

1. Add all of the ingredients (chickpeas to salt above) to a blender or food processor. I use my nutribullet. Pour the hot water over the ingredients. Let it sit in the blender and soak for 5 minutes or more if you have the time. Blend until smooth and creamy. Taste and adjust seasonings as desired. Drizzle over the potatoes or pick the potatoes up and dip them in the sauce. You can't go wrong either way! ENJOY THE GOODNESS!

Notes

plant-based | easy recipes | healthy recipes | 

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