Gingered Tomato-Curry Potatoes
- 1 pound small new potatoes, such as Jersey Royals, Pink Fir Apples, or creamers
- 1/2 teaspoon turmeric
- Several large pinches sea salt, preferably coarse grain or flaked
- 5 to 6 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons chopped fresh ginger
- 6 to 8 garlic cloves, chopped
- 2 shallots, peeled and chopped
- 2 teaspoons yellow or black mustard seeds
- 1/2 teaspoon whole cumin seeds
- Large pinch of ground coriander
- Pinch of asafetida
- Medium to large pinch of red pepper flakes
- 4 to 6 large ripe tomatoes, grated over the large holes of a box grater
- Pinch of ground cumin
- 3 tablespoons chopped cilantro
- This recipe is vegan
- Produce
- Asafetida (1 Pinch)
- Cilantro (3 tablespoons)
- Coriander, ground (1 Large pinch)
- Cumin, ground (1 Pinch)
- Cumin seeds, whole (1/2 teaspoon)
- Ginger, fresh (1 1/2 tablespoons)
- Potatoes, small new (1 pound)
- Shallots (2)
- Tomatoes, large ripe (4)
- Cooking & Baking
- Garlic cloves (6)
- Mustard seeds, yellow or black (2 teaspoons)
- Olive oil, extra-virgin (5 tablespoons)
- Red pepper flakes (1 Medium to large pinch)
- Sea salt (3 large pinches)
- Turmeric (1/2 teaspoon)
Preparation
Read recipe preparation on leitesculinaria.com
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Published May 9, 2007 (5 years ago).
3 people saved this recipe.
