Curried Potatoes and Olives


  • 1 cup yogurt sauce (recipe follows)
  • 1 tablespoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1/4 teaspoon tumeric, ground
  • 1/8 each teaspoon Cayenne pepper, ground cinnamon, ground nutmeg
  • 1 pound small thin-skinned red potatoes
  • 3 tablespoons butter or margarine
  • 1 medium red bell pepper, seeded and thinly sliced
  • 1 medium onion, cut into thin slivers
  • 3/4 cup California Black Ripe Olives, wedged
  • Cilantro, for garnish


  1. Prepare yogurt sauce; cover and refrigerate.
  2. Combine cumin, coriander, turmeric, cayenne, cinnamon and nutmeg; set aside.
  3. Cut potatoes into thin 1/4-inch slices. Melt butter over medium-high heat.
  4. Add potatoes, bell pepper, onion and cumin mixture. Cook, stirring often, until potatoes are tinged with brown and tender when pierced, about 20 minutes.
  5. Add olives and stir gently just until warm, 1 to 2 minutes.
  6. Spoon potato mixture into a large serving bowl. Garnish with cilantro sprigs. Serve with yogurt sauce.

    Yogurt sauce: Beat to blend 1 cup nonfat plain yogurt, 1 tablespoon each chopped fresh mint and chopped cilantro, 1/4 teaspoon cumin seed, and salt to taste. (Makes 1 cup)