Tag Archives: potato

Recipe of the Week – 28th August 2017 – Masala Potatoes


This is a new recipe to me – I tried something very similar at a festival last weekend as a dosa filling, and it was delicious. Unfortunately my attempts at making dosas were disasterous, possibly due to not being able to source any gram flour, and thus ending up with very soggy pancakes! Not to be defeated I carried on with the filling, which turned out to be a very nice curry in itself!

Serves 4

Ingredients

400g baby potatoes, halved

A large bunch of spring onions, roughly chopped

4 tbs vegetable oil

1 red chilli, finely chopped

2 tsp ground turmeric

2 tsp mustard seeds

2 tsp garam masala

1 tsp chilli powder

1 x 400ml can of good quality coconut milk

50g desiccated coconut

500ml water

Salt

Method

1. Place the oil in a large saucepan on a medium heat then add the mustard seeds and chillis. Fry for 2 minutes then add the chopped onions and fry for a further 2 minutes.

2. Add the potato pieces and mix well before adding the water and bringing the mixture to the boil, covered.

3. Boil for 5 minutes, then remove the lid and simmer for a further 5 minutes to soften the potatoes.

4. Add the turmeric, garam masala, chilli powder and 1 tsp of salt and mix well.

5. Add the coconut milk and desiccated coconut, mix well and allow to simmer gently for 10 minutes.

6. Serve immediately with rice and chutneys.

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Recipe of the Week – 14th August 2017 – Vietnamese Potato and Aubergine Curry


This recipe provides a nice twist on what for me is a regular curry staple in our house. The use of some slightly different additional herbs and spices provides more depth and complexity to the overall taste which gives each mouthful a slightly different flavour. The fried onions and the addition of chutneys also makes this feel like much more than a standard evening meal.

Serves 4

Ingredients

500g baby potatoes, halved 

2 large aubergines, cut into 2 cm dice

1 large onion, chopped

1 stalk of lemongrass, inner core chopped 

1 stick of dried cinnamon 

1 star anise

1 small green chilli, finely chopped

2 tsp fresh ginger, chopped

2 cloves of garlic, peeled

4 tbs vegetable oil

2 tbs medium curry powder

1 tsp ground turmeric

1 x 400ml can of coconut milk

1 tsp dried basil

1 small handful fresh coriander, finely chopped

Salt and pepper to season

For the onion relish

2 large onions, finely sliced

1 tbs vegetable oil

1 tsp chilli powder

1 tsp garam masala

Method

1. Place the diced aubergine cubes in a colander, sprinkle generously with salt and leave for 30 minutes. Rinse the set aside.

2. Bring a large saucepan of salted water to the boil, add the potatoes and par boil for 5 minutes. Drain and set aside.

3. In another large saucepan add the oil and gently sauté the chopped onions, ginger, garlic and chilli for 10 minutes. Add the lemongrass, cinnamon, star anise and dried spices and mix well. 

4. Add the potatoes and aubergines to the pan, mix to coat well then add 100ml of water. Bring to the boil then allow to simmer for 10 minutes.

5. Remove the whole spices then add the dried and fresh herbs and coconut milk. Season, cover and simmer for a further 5 minutes.

6. Meanwhile in a separate small pan add the remaining oil and fry the sliced onions, garam masala and chilli powder for 10 minutes until crispy.

7. Serve the curry with the onions, together with plain boiled rice and a selection of chutneys.

Recipe of the Week – 31st July 2017 – Quick Aubergine and Potato Brunch


This is a really simple recipe that I played around with last week when looking for a quick but satisfying light lunch. It’s a bit like a gratin, but also a bit like sautéed potatoes. I was very pleased (and a bit surprised!) with the results, and my children want me to do it again, so something must have gone ok!

Serves 4

Ingredients

500g baby potatoes, halved

2 large aubergines, diced

4 tbs extra virgin olive oil

100g frozen peas

2 tsp Herbes de Provence

50g grated mature cheddar cheese (optional if vegan)

Salt and pepper

Method

1. Place the diced aubergine in a colander, sprinkle with salt and leave for 30 minutes then rinse thoroughly and drain.

2. Place the potatoes in a large saucepan of salted water, and parboil for 8 minutes. Drain and set aside.

3. In a large frying pan (I used a wok), heat the oil and add the aubergines and potatoes. Stir well to cover with the oil, add the herbs and cover the pan. Simmer for 10 minutes until the potatoes are soft. 

4. Add the peas and simmer for a further 5 minutes.

5. Season and stir well. Stir in the cheese if using.

6. Serve immediately with a salad or some fresh bread.

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.