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Meatless Monday recipe of the week: Spicy Mumbai Potatoes


So far, we’ve tried vegetarian food inspired by Italian, Mexican and Chinese food. Why not try something inspired by a country with countless vegetarians — India?

Indian food is often vegetarian or close to it, and it provides a nice warming kick for cold days like this one. Here, we’ve found a dish that’s cheap, easy and tasty. Plus, if you have leftover potatoes from Thanksgiving, you might save yourself a trip to the store. That said, you can probably sub onions for the leeks if you don’t have those lying around either. The result is a tasty dish perfect for those post-holiday blahs.

Spicy Mumbai Potatoes

4 large Idaho or Russet potatoes or 12 small ones

2 teaspoon canola or olive oil

1 cup finely minced leeks

1 tablespoon peeled and finely grated ginger

1 clove garlic, pressed

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 teaspoon ground coriander

1/8 teaspoon turmeric

1/2 teaspoon ground cumin

4 tablespoons water

1 cup fresh or frozen green peas

3/4 cup silken firm tofu, pureed

2 tablespoons chopped fresh cilantro

Canola oil cooking spray

Preheat oven to 425 degrees. Wash and scrub each potato well. Dry and prick each with a fork a few times. Bake for 40 to 60 minutes, depending on size of potato.

While potatoes are baking, lightly coat a heavy sauté pan with cooking spray and cook the leeks, ginger, garlic and salt with canola oil for 6-8 minutes. Add black pepper, coriander, turmeric and cook 2 minutes longer. Add peas and water and cook until peas are tender. Reserve.

When potatoes are done, remove from oven, cut them in half lengthwise, and scoop out the potato. Mash potatoes with the tofu puree and mix in remaining ingredients.

Stuff potato shells with filling. Bake 10 to 15 minutes in a 350 degree oven before serving. Garnish with chopped cilantro. Serves 4.

— Recipe from www.morinu.com


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