Neither my flip-flops nor I were prepared this morning for the sight of six inches of snow covering every rooftop, tree, and roadway. Now, I realize the first things that should have come to mind were shoveling and bundling up my kids for the frigid weather. Instead, my mind was on food. Warm, slow-cooked comfort food, with plenty of spices and pleasing aromas. My mind turned to the Crockpot Gingered Chickpea and Spicy Tomato Stew I made last year. However, with nary a chickpea to be found in my pantry and a distinct lack of will to drive to the store, I started to re-invent this recipe. I used the same spices – ginger, garlic, and coriander seeds – but replaced the chickpeas with potatoes and came up with a quick stovetop version. With fuzzy slippers on my feet, and the kids warmly bundled off to school, I sat down to enjoy a bowl of these potatoes as a feeling of well-being crept through my body.
The recipe:
Peel and wash russet potatoes. Slice into 1/3-inch rounds. Place potatoes in a large pot of cold, salted water. Bring to a boil over high heat and cook until the potatoes are just tender, about 10 to 12 minutes. Drain the potatoes and set aside.
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook, stirring, until the onions begin to brown. Add minced garlic cloves, minced fresh ginger, ground coriander, coriander seeds, salt, and black pepper. Cook, stirring, for 1 minute.
Add balsamic vinegar and coarsely chopped canned or fresh tomatoes. Bring the mixture to a boil. Add potatoes, reduce heat to medium, and simmer until the potatoes are tender. Scatter fresh spinach leaves over the potato mixture, cover the skillet and simmer until the spinach leaves are starting to wilt. Remove from the heat and serve.
Other recipes with potatoes and ginger:
Indian Spice Trail’s Curried Ginger Potato Latkes
Gluten-Free Goddess’ Sweet Potato Soup with Ginger
Kitchen Parade’s Maple Ginger Sweet Potatoes
Taste As You Go’s Ginger Sweet Potato Muffins
Gingered Potatoes, Tomatoes & Spinach
1 lb. russet potatoes, peeled, washed & cut into 1/3-inch thick rounds
2 tsp olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
1 tbsp minced fresh ginger
1 cup chopped canned or fresh tomatoes
1 cup (packed) fresh spinach leaves
Place potatoes in a large pot of cold, salted water. Bring to a boil over high heat and cook until the potatoes are just tender, about 10 to 12 minutes. Drain the potatoes and set aside.
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook, stirring, until the onions begin to brown. Add minced garlic cloves, minced fresh ginger, ground coriander, coriander seeds, salt, and black pepper. Cook, stirring, for 1 minute.
Add balsamic vinegar and coarsely chopped canned or fresh tomatoes. Bring the mixture to a boil. Add potatoes, reduce heat to medium, and simmer until the potatoes are tender. Scatter fresh spinach leaves over the potato mixture, cover the skillet and simmer until the spinach leaves are starting to wilt. Remove from the heat and serve.
Serves 4 to 6 as side dish.
Drick
that is a very unique combination of flavor you got going on – brilliant actually … perfect to wake the senses
alison @ Ingredients, Inc.
This looks amazing!
Lea Ann
I think this looks wonderful Dara and so pretty in color. We've not had snow in Denver yet, I think our Mountains kept that weather you sent our way.
Mother Rimmy
Lovely, healthy dish! I can't believe you have snow. I have to admit, I'm not ready for winter. Here in Seattle, we haven't had much of a spring or fall. 🙂
Barbara @ Modern Comfort Food
Quick thinking, Dara, on subbing potatoes here! I'll happily skip the snow, but I'd love to sit down to a bowl of this wonderful stew for lunch, dinner, or any old time.
Deborah
This sounds like the perfect, comforting lunch!!
Sprinkles of Parsley
What a great idea for a dish made with pantry items! Those are the best… throw together meals when you don't feel like running to the store!
marla {family fresh cooking}
I am so jealous!! I love the snow. This looks like the perfect warming meal for those frozen toes. I will need to bookmark this for Telluride or for tonights dinner 🙂 xo
Kay Heritage
Dara, your creation is always a pleasure to see! Great looking recipe!
sophia
I can't even imagine snow in this 80+ degree weather here in LA…I have both potatoes and chickpeas…think they would go well together! 😀
Anca@Bistro Gerard
This looks very refreshing and comforting at the same time – the perfect dish for the start of winter. I love the ginger, tomatoes and spinach combination, it sounds like a match made in heaven. I've got a blog award that I would like to pass on to you, you can see the details on Bistro Gerard if you have a moment to visit:-)
Chef Fresco
Snow?! Oh man. I am dreading the cold weather coming here to NC. Tasty looking meal though!
Michelle @ Taste As You Go
You're dealing with snow and it feels like it's still summer here in New York. Go figure!
This recipe sounds delicious, Dara. And thanks so much for the shout-out!
Mags @ the Other Side of 50
You take the most beautiful photos.
I can't believe you had snow! (THAT'S a four-lettered word that you can get your mouth washed out for here in October in Indiana, girlie)