Ginger new potatoes with turmeric
Spring is an exciting time for vegetable lovers. More and more veggie-wonders are starting to appear in the stores and at the markets: fresh baby beetroots, radishes, asparagus, baby carrots and celeriac with a big bunch of leaves). But I have to admit, the day I buy new potatoes for the first time each year, feels like Christmas to me (or maybe it’s more of the final proof that spring is here). The classic new potatoes, cooked with skins on, served with dill and salt are already class on their own. If you already had them this year, buy some more new potatoes and prepare this simple lunch with a large dose of vitamins and taste. Today’s recipe presents potatoes, ginger and turmeric.
The recipe below makes three lunch portions. What I like about potatoes prepared this way, is their harder core and a more creamy outer layer as it falls apart, creating a thick, tasty sauce.
Ginger new potatoes with turmeric
- 500g new potatoes
- 1 piece of fresh ginger
- 1 clove of garlic
- 1 small onion
- 1 tsp of turmeric
- 1 tbsp of coriander seeds
- 3 tbsp of oil
- Salt and pepper to taste
For serving: chives, fresh coriander leaves, chilli peppers, a spoon of plant-based yoghurt
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Grate the ginger root to prepare at least 3 tablespoons of grated ginger. Finely chop the onion and garlic.
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Wash the potatoes thoroughly, but don’t peel the skin. Cut them into quarters.
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In a larger pot, heat the oil, add ginger, garlic and onion, and fry for 3 minutes.
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Add the turmeric and two pinches of freshly ground pepper to the hot oil and keep frying for an additional minute.
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Next, add washed potatoes to the pot. Simmer, stirring occasionally. Cook the potatoes for about 20 minutes, adding water 3-4 times, just to cover the bottom of the pot.
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When the potatoes begin to fall apart, creating a yellow ginger-turmeric sauce, it means they are ready!
