Saturday, 28 January 2012

Spiced Braised New Potatoes

From: Veggie Feasts
I feel like this is more of a side dish than an entree (like a baked potato), and I kind of want to try them cooked all the same, and then mashed. 

  • 50 g (2 oz) butter
  • 1 small onion, finely chopped (I used a regular sized onion)
  • 1 garlic clove, crushed
  • 1 tsp grated fresh root ginger
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1 kg (2 lb) small waxy potatoes, scrubbed
  • 300 ml (1/2 pint) vegetable broth (I used used water because the vegetable broth mix had been used up)
  • 2 ripe tomatoes, diced
  • chopped fresh coriander, to garnish
  • salt and black pepper
1) Melt the butter in a saucepan.

2) Add the onion, garlic, ginger and spices and cook over a low heat, stirring frequently, for 5 minutes.

3) Add the potatoes and salt and pepper, stir well.

4) Add the stock and tomatoes to the pan.

5) Bring to a boil, then reduce the heat, cover and simmer gently for 20 minutes.

6) Remove the lid and simmer, uncovered for a further 15-20 minutes until the liquid is reduced and thickened to a glaze.
7) Garnish with some chopped fresh coriander.

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