Potatoes with Fresh Ginger and Chilies

Potatoes with Fresh Ginger and Chilies

4 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
anonymous
Recipe by  anonymous

“This is a deliciously spicy potato dish that can be served as a main or side dish. Add as many or as few chile peppers as you like!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Place the potatoes in a large pot of salted water, and bring to a boil. Cook until tender but still firm, about 15 minutes. Drain, and cool.
  2. Heat the oil in a skillet over medium heat. Stir in the ginger and chile pepper; cook 2 minutes. Stir in the turmeric; cook 30 seconds. Combine the potatoes with the chile pepper mixture. Add salt as desired. Stir and cook 5 to 10 minutes more. Stir in the tomatoes and curry leaves; cook another 2 to 3 minutes. Serve immediately.

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Reviews (4)

Rate This Recipe
Seattle Dad
6

Seattle Dad

First, save your breath. I'm aware that I'm rating a recipe even though I changed it. Thanks. I started making these before I realized I didn't have any tomatoes in the house. I also had put the last of the ginger in the house in with the swordfish I was baking, so I didn't use that either. Curry leaves? Who has curry leaves just laying about? That being said, what I got as a result was pretty tasty. I'm definitely going to make sure I buy some curry leaves when I go out for tomatoes and ginger! Thanks for a great idea for a side dish. Oh, and I used an Anaheim chile. I'll likely use something with a little more heat next time.

SWEETJAM
4

SWEETJAM

This was an interesting dish. I agree with Mister Umpire, who has curry leaves? I'm not even sure I know what they are, but I did have the rest of the ingredients. Very fresh and interesting way to have potatoes. I used a can of green chilies and fresh ginger. Thanks for sharing.

JamieFR
3

JamieFR

you can find curry leaves at specialty markets. I picked some up today and am going to try this recipe.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 305 cal
  • 15%
  • Fat
  • 1.8 g
  • 3%
  • Carbs
  • 66.4 g
  • 21%
  • Protein
  • 7.9 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

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