Ginger and Garlic Potatoes
Ingredients
- 700 g potatoes
- 2.5 cm piece root ginger
- 3 garlic cloves
- 1/2 tsp turmeric
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 5 tsp olive oil
- 1 tsp whole fennel seeds
- 1 large eating apple
- 6 spring onions
- 1 tbsp coriander
To serve
- Assorted bitter salad leaves
- Curry-flavour vegan mayonnaise
Preparation
Scrub the potatoes, then place them unpeeled in a saucepan, cover with boiling salted water, bring to the boil, and cook for 15 minutes. Drain and leave to cool completely, then peel and cut into 2.5 cm cubes.
Place the root ginger, garlic, turmeric, salt, and cayenne pepper in a food processor and blend for 1 minute. With the motor running, slowly add 3 tablespoons of water and blend into a paste. Alternatively, pound the ingredients to a paste with a pestle and mortar.
Heat the oil in a large heavy-based frying pan and, when hot but not smoking, add the fennel seeds and fry for a few minutes.
Stir in the ginger paste and cook for 2 minutes, stirring frequently. Take care not to burn the mixture.
Reduce the heat, add the potatoes, and cook for 5-7 minutes, stirring frequently, until the potatoes have a golden brown crust.
Add the diced apple and spring onions, sprinkle with freshly chopped coriander, heat through for 2 minutes, and serve on assorted salad leaves with curry-flavoured mayonnaise (optional).
