This dish is great because it’s so versatile. Can it be an stand-out veggie side? You betcha. How about a main dish? Yup – just serve it with your favorite grain, add in some lentils or chickpeas for protein, and maybe a drizzle of yogurt over your bowl of goodness for good measure! It also makes a fantastic stuffing: use it for cabbage rolls, stuffed peppers, inside my buckwheat kati roll wrappers, or as the filling for a fabulous fusion taco. (Add some chopped cilantro and potentially some mild feta, drizzle with yogurt and maybe some mint chutney and you are in taco fusion heaven!) It’s also fantastic for breakfast alongside some eggs. In fact, I really can’t think of a savory-meal situation where it couldn’t play a role!
Yesterday, my husband and I enjoyed this over millet with some Lapsang Souchang tea. And what a wonderful meal it was! As bite after bite of warming, spicy potatoes coated in a flavorful gravy of Indian spices like turmeric, paprika, coriander, and garam masala hit my palate – along with crispy bits of scallion and serrano – I was reminded of the potatoes our Tibetan housemate used to make when I was little. Granted, I will not go so far as to say these are “authentically” Tibetan. I’ve never studied Tibetan cooking and I was actually going for North Indian when I put this recipe together. However, they definitely have a Tibetan or Nepalese flair!
A couple notes about the recipe:
-The scallion, serrano, tomato base is pretty key here and gives the dish its fantastic flavor. Make sure your serrano is nice and hot if you like things spicy! And don’t you dare skip the cumin seeds.
-This dish serves 2-3 as an entree, when accompanied by your favorite grain. Either way, one serving is Low FODMAP, provided you follow Monash guidelines if you choose to add lentils/chickpeas to the dish.
Spicy Tibetan-Style Potatoes & Spinach
Step 1: Roast the Potatoes
- 3½ cups diced potatoes
- 1 tablespoon refined coconut oil
- ¼ teaspoon celtic sea salt
- ¼ teaspoon turmeric
- Freshly ground pepper, to taste
Preheat the oven to 450°F and line a sheet tray with aluminum foil. Toss the potatoes with the coconut oil, turmeric, salt, and freshly ground pepper. Bake for about 18 min, until cooked through. If just slightly underdone, fold the foil around the potatoes when they come out of the oven and let them complete the final cooking in their own heat.
Step 2: Make the Gravy
- 3 tablespoons refined coconut oil
- 1 teaspoon cumin seeds
- 1 cup chopped scallions, dark green part only
- 1 teaspoon minced ginger
- 1 hot seranno pepper, finely chopped
- 1 tomato, chopped
-
½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- 1 teaspoon paprika
- ¼ teaspoon garam masala
-
3⁄8 teaspoon celtic sea salt
Mix together the coriander, turmeric, paprika, garam masala, and salt.
Heat 2 tablespoons of the coconut oil in a skillet over medium heat. Add the cumin seeds and cook about 1 min, until they start to splutter. Add the scallions, and after about 2 minutes, the ginger and serrano. Cook 1-2 minutes, then add the tomato and spices along with 1 additional tablespoon coconut oil. Cook about 2 minutes.
Step 3: Finish the Dish
- The roasted potatoes from Step 1
- 4 cups spinach
- chickpeas or lentils for protein (optional)
Add the roasted potatoes (and optional beans) and mix well to coat. Then add the spinach and stir until cooked. Enjoy!
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