Potato is a very tasty vegetable, would you agree?
Generally speaking baby potatoes are potatoes that have been removed from the soil before they were fully grown, they are known to be picked early to give them their sweet, buttery flavour and small size - zero peeling, 100% taste!
Recipe comes from may issue of Food and Travel Magazine. It was dedicated to potatoes and there was a very interesting article about Jersey Royals, english potatoes with subtle chestnut flavour. For this recipe I used just regular unpeeled baby potatoes, so just use whichever are in season.
Good news is potatoes contain loads of vitamins and minerals and are low in calories - just 70 per 100g. As always we went for a hot dish - chilli peppers, ginger and curry gave it a nice spicy flavour.
- 600g baby potatoes
- 1 green and 1 red chilli pepper
- 2 tbs sunflower oil
- 6 green shallots
- 3 cm piece ginger
- 4 garlic cloves
- 225g cherry tomatoes
- 2 tsp curry powder
- 150ml coconut cream
- 1 limes
- 50g young spinach leaves
Put a pan of water onto boil, when bubbling, add salt and potatoes and boil for 12-15 minutes until tender, drain. Deseed chilli peppers, slice into thin rounds. Heat the oil in a wok and add peppers, thinly sliced shallots, peeled and finely grated ginger ad pressed garlic cloves. Stir-fry for 3 minutes. Add the tomatoes, curry powder and 1/4 tsp of salt an stir well, continue stir-frying for about 4 minutes. Add coconut cream and cooked potatoes, 2 tbs water and lime juice and stir-fry for 5 minutes. Fold in the spinach and turn off the heat, season with salt and freshly ground pepper. Serve immediately with fresh bread.