Did you know that this week was Potato Week? No? Me neither, at least not until a tip-off just a couple of days ago.It seems “Potato Week” is an event organized by the National Potato Council, set up to support the British potato industry, and aims to encourage and protect potato sales!
It sounds a little crazy, but then maybe they do have cause for concern. I certainly don’t cook with the humble white potato very much and tend to favour sweet potatoes. Many consider the sweet potato to be healthier than its white counterpart, but on closer inspection that’s not necessarily the case. While the sweet potato does have greater quantities of certain vitamins and minerals, the same is true of the white potato with other nutrients, like folate which it’s particularly rich in.
From a cook’s perspective, they are both pretty great ingredients and can be used in so many different dishes.
Given it’s Potato Week I decided to push myself out of my orange-coloured box and make something with white potatoes!
Potatoes to me aren’t hugely flavourful on their own so I thought I’d amp up their taste with some Indian spice, and bulk up the meal with my favourite quick-cooking legume, lentils, and peas, just because.
You probably have everything you need for this meal on hand, which is a nice bonus when it’s cold and wet outside and the prospect of walking to the shops isn’t too appealing….
I served this dish with these tasty Red Lentil/Yellow Split Pea “Tortillas” from the wonderful Vegan Richa. They’re so easy to make, soft and a little fluffy but again there’s no flour involved! Just soaked legumes blended up with water and a little garlic and spice. I’ll definitely be making these again. I actually used red lentils and yellow split peas although the original recipe calls for yellow mung beans.
If you don’t want to make these then this dish is tasty all on its own, or serve it with brown rice and/or a vegetable side-dish. I think some non-dairy yogurt or maybe a little chutney would be a yummy addition too.
Lemony Lentil, Potato & Pea Curry:
1/2C Puy lentils (green or brown would be fine too but Puy hold their shape a little better)
1C Vegetable broth/water
3/4C Peas (I used frozen)
1 1/2C Peeled potatoes, diced into 1” chunks
1/2T Coconut oil
1/2 Onion, diced
2 Cloves of garlic, minced
1” Ginger, minced
1/2t Curry powder
1/2t Ground cumin
1T Lemon juice
Chopped fresh coriander/cilantro to serve (optional)
Bring lentils and broth to boil in a small pan, allow to simmer for approx 25 minutes, covered, until all the liquid is absorbed. Remove from heat, add peas and re-cover, to allow the heat to cook the peas through.
Meanwhile, boil the potatoes for approx 15 minutes, until just soft. Drain and set aside.
Sauté onion in coconut oil for 5 minutes, until translucent. Add garlic, ginger and spices and continue to cook for another couple of minutes, stirring, to toast the spices. Add the potatoes, lentils and peas and give a good stir to coat everything in the spice mixture. Finally add lemon and tamari, stir again to combine.
Sprinkle with fresh coriander to serve.
Serves 3-4 (depending on sides)
I’m submitting this recipe to the weekly link party, Wellness Weekends.
What are your thoughts on white potatoes? How do you like to eat them?