Late spring: Curried potatoes
This is remake of Nina's Curried Potatoes with Tuscan kale (www.nourishatelier.com)
Vegan, Plant-based, Gluten-free, Soy-free
Total time: 1 hour
2 tbsp melted coconut oil
1 small red bell pepper
2 spring onions
300 g potatoes
1 parsley root
1 handful fresh spinach/ sweiss chard
½ tsp of curry powder
Salt & black pepper to taste
Clean the potatoes, carrots and parsley root.
Place them whole in a pot with boiling water together with enough salt , add the lid on and boil until cooked.
Chop the onion, red pepper and spring onion. Leave aside.
Wash the greens and leave aside.
When the potatoes are ready, strain the water and cut the biggest ones in 2. Save the carrot and parsley root for other recipes or you can cut them too and add to the dish.
In a large frying pan add the coconut oil and saute the onion with red pepper.
Add the baby potatoes and salt. Stir gently and cook until they get a bit brown, on a low heat. If they start to stick to the pan, add a bit of extra coconut oil.
When they are almost ready, add the greens and cook for another 3-5 minutes.
Add the spices and taste for salt. Enjoy hot!
Tips: Like most potatoes dishes, this is best served immediately because they tend to get starchy after they cool down.
You can still store them up for up to 2 days in an airtight container in the refrigerator. Before consuming, heat the dish on a stove with a bit of coconut oil for best results.