Curried Potato Pita Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: The curried potatoes also make a great side dish. Ingredients:
1 onion (about 8 oz.), peeled, halved lengthwise, and thinly sliced crosswise |
2 teaspoons minced garlic |
1 1/2 teaspoons salad oil |
2 tablespoons curry powder |
1 teaspoon cumin |
1/2 teaspoon cayenne |
about 1/2 teaspoon salt |
1 1/2 pounds yukon gold or other thin-skinned potatoes, scrubbed and cut into 1/2-inch chunks |
1/4 cup chopped parsley |
1 cup nonfat plain yogurt |
1/2 cup diced peeled cucumber |
1 1/2 tablespoons lemon juice |
3 pocket breads (about 6 in. wide), cut in half crosswise to make 6 pockets |
Directions:
1. In a 10- to 12-inch frying pan over medium heat, stir onion and 1 1/2 teaspoons garlic in oil until onion is limp and starting to brown, about 10 minutes. Stir in curry powder, cumin, cayenne, and 1/2 teaspoon salt.
2. Add potatoes and 1 cup water and bring to a boil over high heat. Reduce heat, cover, and simmer, stirring occasionally, until potatoes are tender when pierced, about 15 minutes; if they start to stick, add 1 to 2 tablespoons water to pan as needed. Stir in parsley and more salt to taste.
3. Meanwhile, in a bowl, mix yogurt, cucumber, lemon juice, and remaining 1/2 teaspoon garlic. Add salt to taste.
4. Toast pocket breads lightly in a toaster and gently pull open. Spoon potato mixture equally into halves; spoon yogurt sauce over potatoes.
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