Yields Makes 4 to 6 servings
Notes: The curried potatoes also make a great side dish.

How to Make It

Step 1
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.

Step 2
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.

Step 3
3

Meanwhile, in a bowl, mix yogurt, cucumber, lemon juice, and remaining 1/2 teaspoon garlic. Add salt to taste.

Step 4
4

Toast pocket breads lightly in a toaster and gently pull open. Spoon potato mixture equally into halves; spoon yogurt sauce over potatoes.

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

Step 1
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.

Step 2
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.

Step 3
3

Meanwhile, in a bowl, mix yogurt, cucumber, lemon juice, and remaining 1/2 teaspoon garlic. Add salt to taste.

Step 4
4

Toast pocket breads lightly in a toaster and gently pull open. Spoon potato mixture equally into halves; spoon yogurt sauce over potatoes.

Curried Potato Pita Sandwiches

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