Gingered Tomato-Curry Potatoes
Gingered Tomato-Curry Potatoes might be just the side dish you are searching for. This recipe serves 4 and costs $1.77 per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 293 calories, 5g of protein, and 19g of fat per serving. A few people made this recipe, and 16 would say it hit the spot. If you have shallots, ground cumin, fresh ginger, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 40 minutes. It is brought to you by Leites Culinaria. With a spoonacular score of 90%, this dish is spectacular. If you like this recipe, you might also like recipes such as One-Pot Curry Tomato Chicken & Potatoes, Dinner Tonight: Green Tomato Curry with Potatoes and Garlic, and Gingered Sweet Potatoes.
Servings: 4
Preparation duration: 40 minutes
Ingredients:
Pinch of asafetida
3 tablespoons chopped cilantro
1 1/2 tablespoons chopped fresh ginger
6 to 8 garlic cloves, chopped
Large pinch of ground coriander
Pinch of ground cumin
1 pound small new potatoes, such as Jersey Royals, Pink Fir Apples, or creamers
5 to 6 tablespoons extra-virgin olive oil
Medium to large pinch of red pepper flakes
Several large pinches sea salt, preferably coarse grain or flaked
2 shallots, peeled and chopped
4 to 6 large ripe tomatoes, grated over the large holes of a box grater
1/2 teaspoon turmeric
1/2 teaspoon whole cumin seeds
2 teaspoons yellow or black mustard seeds
Equipment:
frying pan
Cooking instruction summary:
1. Boil the potatoes in their skins until they are just tender; drain and set aside. When cool enough to handle, hold on to each with a clean towel and peel, then break the potatoes up coarsely with a fork, each potato into 3 or so pieces; remove any extra skin that can be picked out and toss the broken potatoes with the turmeric, using a little more than called for in the recipe, if needed, to turn the potatoes a golden yellow. Season to taste with salt.2. In a nonstick skillet, heat the olive oil over medium-high heat. Add the ginger, garlic, shallots, and mustard seeds. Cook until the mustard seeds start to pop a little, then sprinkle in the cumin seeds, coriander, asafetida, and red pepper flakes.3. Add the tomato and cook mixture over medium heat until it makes a sauce, then gently add the potatoes and toss them in the tomato mixture until well combined.4. Continue to cook down until the tomatoes turn into a thick sauce that clings to the potatoes. Season to taste with salt and sprinkle with ground cumin. Serve warm, or at room temperature, sprinkled with the chopped cilantro.
Step by step:
1. Boil the potatoes in their skins until they are just tender; drain and set aside. When cool enough to handle, hold on to each with a clean towel and peel, then break the potatoes up coarsely with a fork, each potato into 3 or so pieces; remove any extra skin that can be picked out and toss the broken potatoes with the turmeric, using a little more than called for in the recipe, if needed, to turn the potatoes a golden yellow. Season to taste with salt.
2. In a nonstick skillet, heat the olive oil over medium-high heat.
3. Add the ginger, garlic, shallots, and mustard seeds. Cook until the mustard seeds start to pop a little, then sprinkle in the cumin seeds, coriander, asafetida, and red pepper flakes.
4. Add the tomato and cook mixture over medium heat until it makes a sauce, then gently add the potatoes and toss them in the tomato mixture until well combined.
5. Continue to cook down until the tomatoes turn into a thick sauce that clings to the potatoes. Season to taste with salt and sprinkle with ground cumin.
6. Serve warm, or at room temperature, sprinkled with the chopped cilantro.
Nutrition Information:
covered percent of daily need
