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!|
- 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.