Curried Potatoes

  • Yield 4 to 6 servings

These potatoes burst with spice, flavor, and satisfaction.

curried_potatoes-edit
Sarah Warfield and Sarah Joy Davis

Serve these in a dosa wrapper for a filling meal.

Ingredients

4 medium potatoes, red or yellow, chopped small (about 6 cups)
1 tablespoon toasted sesame oil
1 teaspoon brown mustard seeds
1/2 teaspoon turmeric powder
2 green or red chilis, seeded and diced
1 1/2 tablespoons peeled and minced fresh ginger
3 cloves garlic, pressed or minced
20 leaves of curry
1 1/2 teaspoons sea salt
1 yellow onion, sliced into quarter moons
1 tablespoon freshly squeezed lemon juice
1/4 cup minced fresh cilantro

Instructions

  1. Heat approximately 1 inch of water in a covered pot fitted with a steamer basket over high heat. Place the potatoes in the basket and steam until a fork can easily pass through, for 10 to 15 minutes.
  2. Meanwhile, place a large sauté pan over medium heat. Add the oil, mustard seeds, turmeric, chiles, ginger, garlic, curry leaves, and salt and stir well until the mustard seeds begin to pop.
  3. Add the onion and sauté until translucent, for 3 to 5 minutes. Add the steamed potatoes, stir well, then use a fork to mash them up. When most of the potato is mashed, stir until the flavors and colors are distributed. You may want to use a little water to keep the potatoes from sticking to the pan while mashing and stirring.
  4. Turn off the heat, add the lemon juice and cilantro, and stir well.

From the book The 30-Minute Vegan’s Taste of the East by Mark Reinfeld and Jennifer Murray.  Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2010.

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