Gingery-peanuty, slightly coconut-flavoured baby potatoes, with protein from peanuts, make a great dinner addition. This slightly spicy, gently sweet, crunchy and delicious recipe will be loved even by children!
Ingredients:
- 300g baby potatoes
- 1” ginger, cut roughly
- 1 small bunch green coriander, chopped, about 5 tablespoons
- 3 tablespoons water
- ½ teaspoon salt
- 1 teaspoon cumin, ground
- ¼ teaspoon red chili, ground
- ¼ teaspoon sugar
- 3 tablespoons coconut milk or coconut cream Click here to buy Coconut Milk
- 5 tablespoons roasted peanuts, crushed in a mortar
- ½ a lime
- 2 tablespoons ghee or coconut oil Click here to buy Coconut Oil
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Instructions:
1. Boil potatoes uncovered in a saucepan for about 16-20 minutes, or until soft. Cool and peel.
2. While potatoes are boiling, combine ginger, coriander, and 3 tablespoons water in blender or food processor to make a paste.
3.Add salt, ground cumin and ground red chili to peeled potatoes.
4. Heat ghee or oil in a 10” frying pan on medium heat until hot and add 1/2 teaspoon ground cumin. Stir for about ½ minute.
5. Add ginger-coriander paste and fry for 2 minutes until water dries.
6. Add potatoes and sugar to paste. Fry for 2 minutes.
7. Add coconut milk and allow to cook for another 2 minutes, stirring.
8. Remove from heat. Add peanuts, mix well and squeeze lime and serve immediately.
Critical Ingredients:
You could substitute garlic for ginger and get a nice final product. Lime can be replaced with lemon juice. While peanuts give this dish flavour, I find it works nicely with roasted sesame seeds as well, for a similar nutty flavour.
If you’re allergic to either or both, watermelon and pumpkin seeds can be roasted and used. I use a combination of watermelon, pumpkin and melon seeds and flaxseeds if I know my guests have peanut allergies. They give both the nutty flavour and the crunch. The sugar can be omitted.
