80--- Shayla's Indian Potatoes

Some friends and I had a recipe exchange party for the holidays. I will be sharing some of those recipes with you-- lucky!

This is my friend Shayla. She is not only a personal trainer, but she is also a running and ski coach (mine as well as others), a Canadian National Champion Nordic skier, and a FABULOUS cook! Shayla cooks things that I would be afraid to cook (Yes, I'm afraid of Indian food), but it is always outstanding!

These are Shayla's Indian Potatoes. You can use any root vegetable you desire in this dish- I used a combination. They are outstanding. Don't be afraid of curry.


According to the American Institute of Cancer Research, scientists believe that turmeric (a component of curry) can potentially delay the growth of colon and prostate cancers, among other types of cancer. Turmeric gives curry its yellow tint and is a member of the ginger family.



Shayla's Indian Potatoes
Serves 6

2 1/2 cups cubed (1") yellow potatoes (skin on)
2 1/2 cups cubed (1") yams (again, skin on)
3 Tbsp olive oil
2 tsp whole cumin seeds
1 tsp salt
2 tsp curry powder
Dash cayenne pepper
3 whole scallions, sliced
1 red bell pepper, chopped
1/4 cup chopped fresh cilantro

Bring a pot of lightly salted water to a boil. Lower potatoes into water and cook ~5 minutes after water returns to a boil, until tender but not falling apart.

While potatoes cook, warm the oil in a saucepan over medium heat. Add cumin seeds and allow to heat for a few minutes. Stir in salt, curry powder, and cayenne. Remove from heat.

Drain the potatoes and place them in a bowl. Pour hot seasoned oil over the potatoes and stir in scallions, pepper, and cilantro. Serve warm!

Nutrition Info per 3/4 cup serving: 161 calories, 7 g fat (5 g monounsaturated), 3 g protein, 24 g carbohydrates, 3.5 g fiber