Tag Archives: potato

Recipe of the Week – 6th February 2017 – Quick Spinach and Potato Curry


As much as I like cooking complicated and time-consuming meals, sometimes a quick and easy tea is all that I can muster up (especially after a busy day at the cafe). This recipe is a nice one for such an occasion – quick, fool-proof and very tasty!

Serves 4

Ingredients 

500g baby potatoes, halved

2 tbs sunflower oil

1 large onion, sliced

2 cloves of garlic, crushed

1 red chilli, deseeded and finely chopped

1 x 400g tin of chopped tomatoes

1 tsp each ground cumin, ground coriander and ground turmeric

200g fresh spinach, roughly chopped

Large bunch of fresh coriander, roughly chopped.

Method

1. Put the potatoes in a large saucepan and cover with boiling water. Bring to the boil and simmer for 5 minutes.

2. In another large pan, add the oil and gently fry the onion, garlic, chilli and spices for 8 minutes.

3. Add the potatoes and tinned tomatoes to the pan, bring to the boil and simmer covered for 15 minutes.

4. Add the spinach, season and add the fresh coriander. Simmer for a further 5 minutes.

5. Serve immediately with rice or naan bread (I did pilau rice and garam masala roasted cashews)

Recipe of the Week – 4th April 2016 – Bombay Potato Stuffed Aubergines

  
As anyone who reads my blog will quickly realise, aubergines are my favourite vegetable. I love the versatility of them, and this recipe I think proves that. This is not dissimilar to Morrocan or Turkish dishes, such as Imam Bayildi, and the curried potato mixture really compliments the aubergine well.

Serves 4

Ingredients

4 large aubergines, halved and scored inside in a cross pattern

50 ml sunflower oil

100g baby potatoes, quartered 

2 large onions, sliced

2 cloves of garlic, crushed

2 tsp cumin seeds

1 tsp turmeric

1 tbs medium curry powder

1 x 400g tin good quality chopped tomatoes

Small handful of fresh coriander, roughly chopped

Method

1. Place the aubergine halves in a large colander, sprinkle generously with salt and leave for 30 minutes.

2. Meanwhile, in a large saucepan, add the oil and saute the onions, garlic and spices on a low heat for 10 minutes. Add the potatoes and tomatoes, and simmer for a further 10 minutes. Season to taste.

3. Preheat the oven to 190C.

4. Rinse the aubergine halves thoroughly, then arrange open side up in a large baking tray. Pour the potato mixture over the top, ensuring that the aubergines are covered.

5. Bake in the oven for 30 minutes.

6. Serve immediately with rice or a green salad.

Recipe of the Week – 9th February 2015 – Aubergine and Potato Curry

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I’m currently in the middle of my annual Winter curry phase at the moment, so apologies for my recent run of spicy recipes, but this one is a really nice satisfying meal. The aubergines give it a great silky texture, and like all curries this really improves with age!

Serves 6

Ingredients

4 large aubergines, cut into 2 cm dice
500g good quality firm potatoes cut into 2 cm dice
4 medium onions, sliced
4 tbs sunflower oil
4 cloves of garlic, crushed
2 x 400g tins of good quality chopped tomatoes
200g red split lentils, rinsed
2 green chillis, deseeded and chopped
2 tsp mustard seeds
2 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp salt
Large handful fresh coriander leaves, chopped

Method

1. Put the aubergine cube in a large colander, sprinkle and coat liberally with salt and allow to drain for 20 minutes.

2. Meanwhile in a large saucepan heat the oil then add the onions, garlic, chilli, mustard seeds and spices. Sauté gently for 5 minutes. Add the tomatoes, potatoes, lentils and 200ml water, cover, and simmer gently for 15 minutes.

3. Rinse the aubergine cubes thoroughly to remove the salt and acidic juices, then add to the pan. Simmer covered for a further 15 minutes, stirring regularly.

4. Serve immediately with plenty of fresh coriander to garnish.

Recipe of the Week – 21st July 2014 – Aubergine and Potato Bake

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I thought that I was beginning to run out of new ways of cooking with aubergines, my favourite vegetable, but I tried this by modifying Aubergine Parmigiana, and it seems to work really well. The sautéed potato seemed to compliment the aubergines really well with the cheesy breadcrumb topping.

Serves 4 to 6

Ingredients

2 medium aubergines, cut into 2 cm dice
500g potatoes, peeled and diced
2 cloves of garlic, crushed
1 large onion, peeled and sliced
2 tbs olive oil
A large knob of butter
1 x 400g tin of chopped tomatoes
2 tsp Herbes de Provence
300ml good quality veg stock
50g grated breadcrumbs
1 tbs grated vegetarian parmesan
Salt and pepper to season

Method

1. Place the peeled and diced potatoes in a large pan of salted boiling water and boil for 5 to 8 minutes before draining, then set aside.

2. Place the aubergine cubes in a large boil and sprinkle liberally with salt. Leave for 30 minutes to soften before rinsing thoroughly.

3. Heat the oil and the butter in a large saucepan and add the onion. Sauté gently then add the garlic and aubergine cubes. Fry until tender (approximately 10 minutes on a gentle heat).

4. Add the potatoes to the aubergine and season before adding the tomatoes, herbs and stock. Simmer for 15 minutes.

5. Place the mixture in a large baking dish, sprinkle over the breadcrumbs and cheese and bake in the oven for 15 mins until the topping is golden. Serve with fresh bread and a green salad.

Recipe of the Week – 14th July 2014 – Potato and Spinach Burritos

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These burritos (and I have tried experimenting with many different sorts!) always seem to be satisfying either hot or cold, and are probably one of the most versatile and filling. I like them either cold as finger food, or served warm with a smoky tomato sauce made from tinned tomatoes, garlic and paprika.

Makes 6

Ingredients

400g good quality firm potatoes, peeled and cut into 1 cm dice
2 large onions, peeled and roughly chopped
2 large green chillies, deseeded and finely chopped
400g fresh spinach, rinsed and roughly chopped
200g long grain or basmati rice
6 large tortilla wraps
5 tbs sunflower oil
1 tbs cumin seeds
1 tsp cayenne pepper
1 tsp ground coriander
1 tbs smoked paprika
Salt and pepper

Method

1. Cook the rice as per instructions, rinse thoroughly, drain and set aside.

2. In a large saucepan boil the diced potatoes until just soft, drain and set aside.

3. Add the onion, 3 tbs oil, chillies and whole and ground spices to a large saucepan and sauté gently for 5 minutes, stirring often.

4. Add the potatoes, spinach and cooked rice to spiced onion mix and stir gently to combine. Season to taste.

5. Let the mixture cool then spoon approx. 5 tbs of the mixture to the centre of a tortilla wrap before folding the edges approx 2cm in and rolling gently to form the burrito. Repeat until the mix is used up.

6. Lightly dust each burrito with more smoked paprika and gently shallow fry in the remaining oil in a large frying pan for approx. 1 minute each side. Cut in half and serve with a sauce and green salad.

Recipe of the Week – 17th February 2014 – Baby Potato and Spinach Curry

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I must confess that I completely made this curry up on the spot using whatever I could find in the fridge. As it turned out it’s simplicity was the key, although I did overdo the chilli a bit, so have toned it down! This would also be great with halved hard-boiled eggs added half way through…

Serves 4

Ingredients

500g bag of baby potatoes
200g frozen spinach
150g frozen peas
1 red pepper, deseeded and diced
2 large onions, peeled and thinly sliced
2 cloves garlic, crushed
2 green chillis, deseeded and finely chopped
1 x 400g tin of chopped tomatoes
3 tbs sunflower oil
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp mustard seeds
1 tbs mild curry powder
1 tbs mango chutney
Small bunch of fresh chopped coriander to garnish

Method

1. Halve the potatoes and place in a large saucepan of boiling water. Parboil for 8 minutes then drain.

2. Add the oil to another large saucepan then sauté the onion slices, garlic and chilli for 5 minutes until soft.

3. Grind up the whole spices with a pinch of salt in a pestle and mortar. Mix with the curry powder and add to the sautéed onion mixture. Simmer gently for 2 minutes.

4. Add the tinned tomatoes, 100ml of water and the mango chutney and cover. Simmer for a further 15 minutes.

5. Add the potatoes, diced pepper, peas and spinach to the mixture and simmer for a further 10 minutes.

6. Serve with freshly boiled rice or naan bread, and garnished with fresh coriander.

Recipe of the Week – 10th February 2014 – Courgette, Potato and Pepper Bake

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This (completely made up as I went along) recipe worked really well today as a quick but warming supper. Most of the ingredients could be substituted to taste, or the contents of your fridge, and I would recommend aubergines, mushrooms or even parsnip slices to either add or swap. Crumbled Feta on the top would also work well, or the cheese could be omitted to make this vegan.

Serves 4

Ingredients

3 tbs olive oil
3 medium courgettes, thinly sliced at 45 degrees
300g baby potatoes, thinly sliced
1 red and 1 yellow pepper, deseeded and thinly sliced
1 large red onion, peeled and thinly sliced
400g Passata or 1 x 400g tin of chopped tomatoes
2 cloves garlic, finely sliced
1 tsp sweet smoked paprika
1 tsp dried oregano
1 tsp dried basil
200g halloumi, sliced

Method

1. Preheat the oven to 180C.

2. In a large frying pan add 1 tbs of the olive oil and gently fry the courgettes and pepper slices for 5-8 minutes until soft. When cooked, transfer to a bowl and add a further 2 tbs of oil.

3. When the oil has reached temperature, add the potato slices and onion slices. Again gently fry for 5-8 minutes until just soft. Transfer to the same bowl as the courgettes.

4. Add the garlic to the empty pan and gently sauté for 1 minute before adding the passata or tomatoes and herbs and spices. Cook gently for 20 minutes to reduce.

5. Add the vegetables to a large ovenproof casserole dish and top with the tomato sauce. Top with the halloumi slices and bake for 15 minutes.

6. When lightly brown serve immediately with fresh crusty bread and a green salad.