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    Home » Side Dishes

    Gingered Potatoes, Tomatoes & Spinach Recipe

    Published: Oct 27, 2010 · Modified: Mar 12, 2011 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 34 Comments

    1Share

    Gingered Potatoes, Tomatoes & Spinach Recipe

    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:

    GingeredPotatoes1

    Peel and wash russet potatoes. Slice into ⅓-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.

    GingeredPotatoesLS

    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 ⅓-inch thick rounds
    2 teaspoon olive oil
    ½ medium onion, chopped
    2 garlic cloves, minced
    1 tablespoon 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.

    Printable recipe

    1Share
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      Reader Interactions

      Comments

      1. Drick

        November 03, 2010 at 8:50 pm

        that is a very unique combination of flavor you got going on - brilliant actually ... perfect to wake the senses

        Reply
      2. alison @ Ingredients, Inc.

        November 01, 2010 at 2:06 pm

        This looks amazing!

        Reply
      3. Lea Ann

        October 31, 2010 at 9:12 pm

        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.

        Reply
      4. Mother Rimmy

        October 31, 2010 at 4:46 am

        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. 🙂

        Reply
      5. Barbara @ Modern Comfort Food

        October 30, 2010 at 11:42 am

        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.

        Reply
      6. Deborah

        October 29, 2010 at 6:23 pm

        This sounds like the perfect, comforting lunch!!

        Reply
      7. Sprinkles of Parsley

        October 29, 2010 at 4:05 pm

        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!

        Reply
      8. marla {family fresh cooking}

        October 29, 2010 at 2:00 pm

        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

        Reply
      9. Kay Heritage

        October 29, 2010 at 12:18 pm

        Dara, your creation is always a pleasure to see! Great looking recipe!

        Reply
      10. sophia

        October 29, 2010 at 6:18 am

        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! 😀

        Reply
      11. Anca@Bistro Gerard

        October 29, 2010 at 3:14 am

        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:-)

        Reply
      12. Chef Fresco

        October 29, 2010 at 12:59 am

        Snow?! Oh man. I am dreading the cold weather coming here to NC. Tasty looking meal though!

        Reply
      13. Michelle @ Taste As You Go

        October 29, 2010 at 12:53 am

        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!

        Reply
      14. Mags @ the Other Side of 50

        October 29, 2010 at 12:00 am

        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)

        Reply
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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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