Wednesday, October 24, 2012

Baby Potatoes with Garlic and Peanut

We made a new recipe this weekend that we just can't stop talking about.  It was so good.  We based it off of a recipe that Matt found in a book we picked up at the library called 660 Curries: The Gateway to Indian Cooking.  It is just chocked full of great sounding dishes.  When we made out the menu for the week we had to restrain ourselves at only three curries.

This dish has a very mild curry taste (that made me think maybe even my curry-hating sister, Sarah, might like it).  The peanut-sesame combo makes a wonderful base to the flavors of this dish.  With only one cayenne it was not at all spicy, so ratchet it up to three or more if that is to your liking.  It was a perfect use for our pounds of garden fresh, itty-bitty fingerling potatoes, but I suspect it will be added to repertoire with cubed potatoes even when the fingerlings are not so readily available.
Easy Little Bread (right out of the oven), honey crisp apples (during their anticipated and brief season), and Baby Potatoes with Garlic and Peanut over quinoa.  Yuuuuummmy!  
Baby Potatoes with Garlic and Peanut

2 T white sesame seeds
2 T raw peanuts
4 cloves garlic
1-3 dried cayenne peppers
2 T vegetable oil
1 lb baby potatoes (new, fingerling, etc) - 1 inch cubes can be substituted
1/2 t turmeric
1 lb tomatoes, diced  (or about 10 oz sauce)
2 C water
1 t salt
1 T curry powder
2 T fresh cilantro, chopped (if you have it)

Grind sesame seeds, peanuts, garlic, and peppers in food processor forming a gritty, sticky blend. 
Heat oil over med-low heat.
Add blended mixture and roast, stirring, until it start to release its oils and loosen, turning crumbly and nutty brown in color.  This should be about 5-8 minutes.
Add turmeric and cook for just a few seconds before adding the remaining ingredients (except cilantro).
Raise the heat and bring mixture to a boil.
Reduce heat back to med-low and cover, stirring occasionally, until the potatoes are fork tender and the sauce thickened up.  This should be about 25-30 minutes.
Stir in chopped cilantro and serve. 

9 comments:

  1. I actually like curry, but think I am allergic to turmeric. Is the bread sitting on Carnival Glass? Is that an antique glass? I think I have ONE just like it. I lways look at the dishes in which food is served! No judgment ever.

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    1. I like dishes too. My favorite is milk glass. The plate came from my great aunt. I don't know much of its origin other than that it is certainly vintage. I don't know about Carnival Glass. I can't recall if it has a seal on it or not. We only have the very small plates though I feel we used to have a couple larger ones...but I'm not sure what became of them.

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  2. Well that sounds most yummy, will give it a try in the next week or two.

    Bean

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    1. Not that I am super experienced (though I've eaten my fair share), but I thought this curry tasted like no other I've ever had. It was really wonderful. I hope you like it!

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    2. Okay, picked up white sesame seeds at lunch time today, I am ready to go with this recipe, it will be my Friday night treat :)

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  3. Well ended up making this on Saturday, and had leftovers for lunch today. I liked it a lot, the cilantro really finishes it and I was fortunate to be able to pop out to my herb garden and snip a few fresh sprigs. Will definitely make this again.

    Bean

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    1. I am making it again, too! It was one of my most favorite of all the new recipes we've tried lately. A keeper for sure. I'm glad you enjoyed it, too, and had the herb garden to supplement it to perfection!

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  4. What kind of curry powder are you using?

    I'll be trying this puppy too - but perhaps w/ my fave rutabaga instead of potatoes!

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    1. Hmmmm...something from the bulk section at the Good Earth Market, but I am now unable to recall the name. I'll have to check when I am down there!

      I hope you like it!

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