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.
Chef E says
Sorry to hear about the snow, but this meal looks like it made up for it! Crockpot, I need to get one!
Food o' del Mundo says
I adore ginger in any way, shape or form. This sounds grand right along with the chickpea one.
I'd tease you about the snow, but I know it's headed my way ;-(
~Mary
Tracy says
Sounds amazing! Sorry about the snow though…I'm not ready for it either!!
Jenny says
Snow=no fun, your recipe however looks fabulous!
My Kitchen in the Rockies says
It has been snowing in the mountains in Colorado, too. Beautiful to look at. The temperatures dropped to winter over night.
I realty like that dish. I will take the recipe to try. Thanks and stay warm!
Greetings.
Kirsten
Maria says
I was not happy this morning. Great recipe to warm up a winter day!
Laurie @simplyscratch says
I'm so not ready for snow!!! But I am ready for this dish! YUM!
Dorian says
One day after it snowed here in Edmonton, I got a call from my boyfriend complaining about the snow in Salt Lake! I was just there and it was beautiful out. >.<
warmvanillasugar says
Gingered potatoes sound so good!!
Koek! says
Oh I love this idea, especially since i have far too many potatoes festering away at home… Ginger seems like quite an unorthodox ingredient in this scenario but I am most intrigued!
Robyn x
Tickled Red says
Oh my that sounds nummy darlin'. I have to admit my system would go into shock if I were to wake up to snow this early in the season 🙁 Sending you warm hugs with the hopes that it will melt soon {{HUG}}
bellini valli says
I don't dare peak outside for fear of seeing the white stuff, but all would be good with a comforting potato dish on my plate.
[email protected] says
Yikes! snow already.. Well, it gave you some great inspiration..I love everything in the recipe.
Torviewtoronto says
healthy delicious presentation
A Canadian Foodie says
Lovely opening paragraph. I am now looking for my fuzzy slippers! You have a lot more snow down there then we have in the "real" Canadian North! First snow was Tuesday and it was the light fluffy kind that blanketed everything in a crystalized wonderland. Monday was blue sky and crimson leafed fall splendour; Tuesday was a Christmas card. And, potatoes for breakfast somehow seems fitting.
🙂
Valerie
Pacheco Patty says
Love to hear about the snow, it sounds so beautiful. I like this gingered tomato potato recipe and will give it a try soon, thanks:)
bunkycooks says
Snow…wow! That seems so soon, but I guess we are almost to November. I best the chickpea version is especially tasty, but this version looks great, too.
Emily Malloy says
Gorgeous colors and great flavors!
It's a HIT!
Pegasuslegend says
will nevr go back to snow in NY would have to have hubby find a new career! love this recipe so perfect for Florida keep warm my friend…move south!
eatgreek.net says
it looks very tasty!!! 😀
Mags @ the Other Side of 50 says
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)
Michelle @ Taste As You Go says
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!
Chef Fresco says
Snow?! Oh man. I am dreading the cold weather coming here to NC. Tasty looking meal though!
[email protected] Gerard says
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:-)
sophia says
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! 😀
Kay Heritage says
Dara, your creation is always a pleasure to see! Great looking recipe!
marla {family fresh cooking} says
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
Sprinkles of Parsley says
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!
Deborah says
This sounds like the perfect, comforting lunch!!
Barbara @ Modern Comfort Food says
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.
Mother Rimmy says
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. 🙂
Lea Ann says
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.
alison @ Ingredients, Inc. says
This looks amazing!
Drick says
that is a very unique combination of flavor you got going on – brilliant actually … perfect to wake the senses