Curried Potato Paprikash

My previous post Chicken Paprikash Marinara was the inspiration for this recipe though the flavour components of both recipes are not really similar except for the paprika. These potatoes are delish over white, steamed rice. I used red creamery potatoes as the silky texture of those potatoes goes well with the velvety, spiced sauce in this unique curry.

Curried Potatoes Paprikash

1 tbsp. extra virgin olive oil
1 medium onion, diced
5 large cloves garlic, minced
1 bunch chives, chopped
1 sprig French thyme, leaves minced
1 tbsp. curry
1 lb red potatoes, peeled and large diced
1 cup vegetable stock or water
*1 tbsp. chadon beni, minced
1 tbsp. paprika
1 tsp. chili powder, optional
1 tsp. roasted cumin
1/4 cup plain yogurt
salt and pepper to taste
snipped chives for garnish

Heat oil in heavy sauce pan. Saute onion until softened and translucent. Add garlic, chives, French thyme and curry. Saute a further 2 minutes then stir in potatoes, coating them well with the aromatic mixture.
Season with a pinch of salt then add stock or water.
Bring to a boil then simmer on medium low heat until potatoes are almost tender and liquid has reduced.
Stir in chadon beni, paprika, cumin, chili and yogurt. Cook until potatoes are fully tender. Take off heat and season with salt and pepper to taste.
Garnish with snipped chives and serve on a bed of fluffy white rice. Yum!

*Chadon beni is a herb commonly found in Trinidad & Tobago and the Caribbean region. If unavailable, you can substitute with cilantro.