Tag Archives: Potato curry

Artichoke, two potato and peanut curry

2 Dec

The ritual moaning became a means for bonding, even though we didn’t know it. As we dropped into our workstations on the open floor within our head offices, we compared how horrifically tired we were; too stressed, kids woke up at night or of course the wretched international business travel that we really did not want to do.  Then of course there was the travesty that of the car parking availability and all related discussion around where we ended up parking and having to walk from the north pole of the cark park, in the hideous weather; why don’t we just live abroad.

Artichoke, two potato and peanut curry by Deena Kakaya

We moaned about being underpaid, difficult colleagues, grading systems, ineffective governance systems, oppressive hierarchy, pay differentials, emerging stress related acne, the food in the canteen, the queues at the in-house Starbucks, the lack of available meeting rooms, the air conditioning noise and it was always just too darn cold. The ergonomic chairs weren’t ergonomic enough and the team away day was not in the right location but look, the thing is that we had people to complain to, with.

We confided in each other about fertility issues, we held each other’s hands through tumultuous periods with children. We comforted each other when we worried about the deteriorating health of parents and through illness or even just an argument with a loved one. We gave each other understanding around the challenges of inter-cultural marriages and we saw each other grow and evolve, out of divorce and through to new chapters. From parenting lost children to flourishing ones or from fertility challenges to becoming seasoned parents.

And following the grey clouds of ambiguity that I experienced in recent years, my ex-colleagues, my friends came along to my cookery class yesterday. A couple of them came along to show support and encouragement and each time they caught me around them they would say, ‘Deena I just love this, I am so happy for you.’ ‘Deena this is brilliant, well done you’. It is at this point that I realised how much I had missed them all and missed being around wonderful, like-minded and warm people. I feel so grateful that even after these years, they brought not only this wonderful energy back into my heart but also brought plenty of hellos from other friends.

I felt mellow, easy and I smiled. Fitting with this is my gentle, kind and lightly spiced but very fragrant vegetarian curry of artichoke, two potatoes and peanuts.  As you lift the lid on this curry you smell cinnamon, don’t skip the cinnamon on this one. There are no overpowering flavours, it is subtle yet soothing. Creamy but not with cream; the peanuts add sweet thickness because a paste is added in. The artichoke delivers silky texture and the potatoes sweet depth. The sweet potatoes and potatoes are earthy fresh, smelling of fresh air and good living because that is what the team at Riverford always, always deliver to me.

For the full recipe head over to great british chefs

Potato, edamame bean and pine nut curry in a spiced yoghurt gravy

2 Feb

I’ve been playing with nuts recently; pistachio with popcorn, cashew in curry and pine nuts mainly in salads. Oh and not forgetting walnuts in jaggery.

 

Potato, edamame bean and pine nut curry in a spiced yoghurt gravy

I know it may sound odd but I thought this recipe up whilst eating a jacket potato with cheese and beans at a soft play centre. ‘Finley the fire engine’ was playing in the background and I was urging my boy to eat the over-cooked cheese and tomato pasta that was the only vegetarian option in the café. I ate between, ‘it’s yummy yummy pasta’ and, ‘if you eat your pasta you will have more energy, do you want to go ice-skating next…yaay, let’s eat the pasta’. Normally I take his food with me, you know something nutritious, tasty and given that my boy seems the reincarnation of a Gujarati villager, something curried or spicy. But it was with birthday.

I started thinking about how when I am solo-parenting my boy (when my husband travels for work) I snack a lot. I tend to eat less in any one sitting but snack more.  I can’t claim that they are always healthy snacks because I am sitting in front of the telly as I write this; sleep deprived, eating biscuits and thinking about churro’ and  sleep.

Anyway, back to snacking. Nuts.  Given that this week I am despairingly tired there is one thing that cajoles me into my natural rhythm. No matter how good other food tastes and no matter how many flutters in my tummy butterflies borough market or wing yip oriental supermarket gives me…there are times when only a curry will do it for me.

But you know I do funny things to curries.  I hope that you will agree that these are funny things that do work. I have simmered this curry in yoghurt, as we are fighting colds in our house at the moment and this makes me feel better.  There are loads of whole spices and pine nuts.

Pine nuts?! What the…but really, it works. Try it.

Ingredients to serve 4

3 medium sized potatoes cut into inch sized cubes

One large onion, sliced

2-3 cloves

2-3 green cardamom pods

1small stick of cinnamon

½ cup of chopped tomatoes (tinned is fine)

400 ml water

150g edamame beans

100g pine nuts

1 tsp. cumin seeds

¼ tsp. mustard seeds

1-2 green chillies, finely chopped

1 tsp. garlic, minced

2 tbsp. peanut oil

¼ tsp. garam masala

¼ tsp. turmeric

3-4 curry leaves

200ml plain natural yoghurt

2 tsp. gram flour

1 tsp. coriander powder

Method

  1. Toast the pine nuts on a non-stick pan lightly until the pine nuts catch a golden colour. Leave them to a side until they are needed.
  2. Heat the oil in a pan and add the cumin, curry leaves, cloves, cinnamon, mustard, turmeric and chillies and allow the seeds the sizzle before adding the onions and the salt.
  3. Sauté the onions for a couple of minutes before adding the garlic and then sauté for a minute before introducing the potatoes
  4. Sprinkle in the coriander powder and coat the potatoes well. Pour in the tomatoes and half the water and simmer the potatoes for 4-5 minutes.
  5. Blend the yoghurt and gram flour to smooth consistency before pouring it into the curry and simmer for a further 5 minutes.
  6. Add the edamame beans and pine nuts and garam masala, and then simmer for a further 4-5minutes.

Serve with warm chapatti or rice.

Sweet and chilli Beetroot, masala potatoes, toasted almonds, green beans and goats cheese salad

18 Sep

Sweet and chilli beetroot, masala potatoes, green beans, goats cheese and toasted almond salad.

Salad

When I married my husband my kitchen inherited his eating habits. Naturally. We had a permanently colourful fridge tumbling with carrots and tomatoes that he ate raw; fantastic. Lots of fruit ; wonderful! There were requests for minestrone, lasagne and for stir fries. Sounds all very virtuous doesn’t it, it’s making me feel proud just reading it. Accompanying these very sensible, wholesome and fresh choices were some rather odd ones.

Light, fresh, delicate and sour crispy dosa were flattened and overpowered by the rude slathering of tomato ketchup. Wedges of apple were showered with salt and cumin powder. Crunchy and spicy Bombay mix was dunked to the soggy bottom of a mug of masala chai. Garlic chutney (literally just garlic and chilli powder) on cold Chappati comprised a long lingering breakfast.
The one I couldn’t dispute too much was the plate full of spicy, lightly crisped masala, peppery potatoes with lashings of natural yoghurt on top. Ironically, this carby dish is the food of fasts and it always throws me back to large family get togethers, nuts, saris and cold weather. All the lovely stuff.

Now it is of course wrong to change a man. Isn’t it. What of those women that alter the hobbies, eating, clothing, housing and everything else that makes the man. No. But…if all we are tweaking is banishing the hoodies and introducing a bit of colour to the plate…well that’s just helping and it is a contribution to the betterment of generations to come, isn’t it ?

So I have taken his beloved masala potatoes, changed it up a wee bit and sat them in a salad. Salad is a sort of catch-all, umbrella food term isn’t it. When I was a kid, Salad just meant cucumber, tomato, lettuce and sometimes sweetcorn. Salad cream was the dressing. Nowadays, a salad is a concoctive compilation of hot, cold, sweet, sour, crunchy or soft stuff with fruits or salad or both. Anything.

So back to my salad, or whatever we want to call it. Peppery potatoes in cumin and sesame seeds and a few simple spices that and punch. The beetroot is bathed in its own juices and some agave nectar and chilli. I used agave because it is low GI and won’t give me those sugar spikes that honey or sugar based products will. Toasted almonds are the crunchy and smoky bit and then I’ve got the juicy beans and salty and creamy cheese. This is a plate that plays with the senses and is pretty nutritious. No reason not to now is there?
Ingredients

600g of white potatoes
300g of beetroot with the juices
170g of green beans
30g flaked almonds
3tbsp agave nectar
3tbsp cooking oil
1 tbsp sesame seeds
A few blogs of goats cheese or feta

The spices; salt to taste, 1tsp chilli flakes, 1 tsp cumin seeds , 1/2 tsp garam masala, 1 tsp amchur powder (dried mango powder), 1/4 tsp dried oregano, 1/2 tsp paprika, 1/2 tsp black pepper

1. Start by chopping the potatoes into wedges and boil them for about 7-8 minutes. Drain them and leave them to dry

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2. Whilst the potatoes are boiling, toast the almonds in a dry pan over a medium flame until they are golden brown.

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3. Next turn your attention to the beetroot. Chop it into chunks and simply dress it with the agave and chilli and leave it to a side.

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4. Now stir fry the potatoes by heating the oil in the pan and then stir in the potatoes. Add the sesame and cumin with the salt. Sprinkle in the pepper, paprika, oregano, mango powder and garam masala. Cook the potatoes until they attract a golden colour. This should taken ten minutes on a medium flame. Stir the potatoes intermittently to avoid them sticking.
5. Whilst the potatoes are cooking, boil or steam the green beans for about 7minutes or until tender.

Serve with the juices of the beetroot and sprinkle the almonds on top with the cheese.

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