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:

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.

ginger,

potato,

potatoes,

spinach,

tomato