Curried Potato Pita Sandwiches

Notes: The curried potatoes also make a great side dish.


Makes 4 to 6 servings

Recipe from


Nutritional Information

Calories 172
Caloriesfromfat 10 %
Protein 7.8 g
Fat 2 g
Satfat 0.3 g
Carbohydrate 32 g
Fiber 5.1 g
Sodium 394 mg
Cholesterol 0.8 mg


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


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.