Potatoes with Fresh Ginger and Chilies

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!

Original recipe makes 4 servings

Ingredients

4 large potatoes, peeled and diced
1/4 cup canola oil
2 teaspoons minced fresh ginger
1 green chile pepper, seeded and diced
1/2 teaspoon ground turmeric
salt to taste
2 ripe tomatoes, peeled and chopped
1 tablespoon chopped fresh curry leaves

  • PREP

    20 mins

  • COOK

    25 mins

  • READY IN

    45 mins

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.

Nutrition

Calories: 305 kcal
Carbohydrates: 66.4 g
Cholesterol: 0 mg
Fat: 1.8 g
Fiber: 8.5 g
Protein: 7.9 g
Sodium: 121 mg

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