Ruth from Once Upon A Feast is hosting this edition of Weekend Herb Blogging and since coriander (cilantro) romped it in as the number one herb I thought it only fitting that I made something utilising this most uniquely pungent herb.
It certainly is something that hasn't been love at first taste for me, but with time I've grown to appreciate it's "mouldy" old nose. I am quite taken in the fact that this really is a no waste plant, from it's roots to it's seed, it's all edible and each part offering a different taste.
Now I thought I'd combine the publics favourite herb with my favourite vegetable (perhaps that's a question to ask for WHB #104?) the potato - and in particular the Kipfler Potato (or German Finger Potato).
These mangled fingers of waxy potato are attractively ugly and most importantly, delicious. Their texture holds up well to boiling, presenting a perfect texture and temperament for salads. But it's not a salad that I'll be making, instead they'll be the star of a simple vegetable curry - and I'm using the word curry in the broadest sense, an indication more of it's spice notes.
Potato, Tomato & Pea Curry
500 grams Kipfler potatoes, peeled and sliced in half, lengthways
500 grams tomatoes, seeded and roughly chopped
150 grams peas, fresh or frozen
1 large red onion, finely sliced
1 long red chilli, seeded and finely chopped (use more or less to taste)
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon madras curry powder
fresh coriander leaves, to serve
A lidded wok would be best for this recipe - or any deep-sided lidded fry-pan.
Add a tablespoon of oil into a wok and heat gently - add in the cumin seeds and toss until fragrant. Add a little more oil along with the onions and sauté over a medium-low heat until they soften and begin to colour - about 10-15 minutes.
Add the chilli, ground coriander, turmeric and curry powder, mix well and cook for another 2 minutes or until the aromas have release.
Add the potatoes and tomatoes, stir to ensure an even mix before covering with a lid - simmer for 20-30 minutes or until potatoes are tender. Be careful that this doesn't stick, add a little water if you think the mixture is too dry. Check every 5 minutes and toss well to ensure even cooking.
Now add the peas and cook until they are just tender - this should be less than 5 minutes.
Remove from the heat and toss through a handful of fresh coriander leaves and place this into a serving dish. Top with extra coriander leaves.
You could eat this alone or to accompany a simple grilled meat dish.
Tagged with Weekend Herb Blogging : WHB