Ugandan curried Irish potatoes is called that because the sweet potato is generally more common in Africa or Uganda. This dish is made with the less common white potatoes as opposed to the more familiar sweet potato it was named “Irish Potatoes”. It has lot’s of lovely veggies in it along with the potatoes, and really is a super tasty addition to any meal. Waxy potatoes are best, but any white potato will do if you don’t have waxy ones available.
This dish goes very well with African Style Rice & Peas. You could also eat it with Congolese cabbage, a chick pea & cauliflower curry, or just hummus and chapatis. It’s a dish that was shown to me by a Ugandan friend. So it is totally authentic in the spices and basic ingredients. I have however added in a few extras to make it super nutritious and tasty at the same time.
With any stew or dish with a sauce it’s critical to get all the veggies perfectly cooked at the same time. If you follow the recipe, that’s easy, especially if you have access to an Actifry hot air fryer.
I like my curried food fairly hot. If you don’t, you can always use less chillies in these Ugandan curried irish potatoes. I particularly like Linda McCartney sausages for this dish, but you can use any brand you like, there are plenty to chose from.
Make sure to use a good wholefood brand of peanut butter. Never use brands like Sunpat, because they contain loads of sugar, salt, and palm oil to extend the product. Palm oil is a big no-no as most of it is unsustainable, and is responsible for forest clearance and habitat loss. The best brands are wholefood producers like Essential, Meridian or Whole Earth. They don’t add sugar or palm oil and use the whole peanut.
Ugandan Curried Irish Potatoes
- 1 kg waxy or white potatoes.
- 2 whole peppers
- 450 g ripe vine style tomatoes or 1 can of tomatoes –
- 2 medium onions 400g
- 6 cloves of garlic – 20g
- 50 gm of Coconut oil
- 4 tablespoons Medium madras curry OR 2 medium & 2 West Indian
- 2 tablespoons veg stock
- 6 Linda McCartney sausages – cut in half and in 5.
- 1 tbsp garlic powder
- 1 tbsp soy sauce may need more.
- 6 whole finger chillies or one scotch bonnet
- 25 g creamed coconut I use ice cube trays which is 1 cubes
- 1 can Can of coconut milk – full fat.
- 100 g peanut butter
- 200 g chestnut mushrooms . optional instead of the peppers
- First thing is to scrub and cut the potatoes into smallish chunks and cook in an Actifry with 15-20g of coconut oil per kilo for around 15 mins.
- Chop the onions into 2cm approx. squares – not slices – and add to the main pan with the garlic – and begin to sauté with 25g of coconut oil
- When the potatoes are done, you can pre-fry the tomatoes cut in small chunks or use a separate frying pan to sauté them.
- Add in the roughly chopped peppers, chillies/scotch bonnet to the main pan after around 10 minutes.
- Continue to sauté on a low heat for another 3 or 5 minutes.
- The onions should be getting quite soft now, so you can add in the curry powder and stir well.
- Add in the veg stock/stock cubes crumbled.
- Add the pre-fried tomatoes – (or use canned tomatoes)
- Add in a little water around 200ml and a the soy sauce.
- Add in coconut cream to melt.
- Add in coconut milk, stir then add in add in the potatoes – stir and add in the sausages.
- Simmer gently for a while until all the juice is re-absorbed and the potatoes are cooked.
- Don’t add too much water.