Saturday, October 07, 2006

Weekend Herb Blogging #53

Ruth from Once Upon A Feast is hosting this edition of Weekend Herb Blogging and since coriander (cilantro) romped it in as the number one herb I thought it only fitting that I made something utilising this most uniquely pungent herb.


It certainly is something that hasn't been love at first taste for me, but with time I've grown to appreciate it's "mouldy" old nose. I am quite taken in the fact that this really is a no waste plant, from it's roots to it's seed, it's all edible and each part offering a different taste.

Now I thought I'd combine the publics favourite herb with my favourite vegetable (perhaps that's a question to ask for WHB #104?) the potato - and in particular the Kipfler Potato (or German Finger Potato).


These mangled fingers of waxy potato are attractively ugly and most importantly, delicious. Their texture holds up well to boiling, presenting a perfect texture and temperament for salads. But it's not a salad that I'll be making, instead they'll be the star of a simple vegetable curry - and I'm using the word curry in the broadest sense, an indication more of it's spice notes.


Potato, Tomato & Pea Curry

500 grams Kipfler potatoes, peeled and sliced in half, lengthways
500 grams tomatoes, seeded and roughly chopped
150 grams peas, fresh or frozen
1 large red onion, finely sliced
1 long red chilli, seeded and finely chopped (use more or less to taste)
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon madras curry powder
fresh coriander leaves, to serve

A lidded wok would be best for this recipe - or any deep-sided lidded fry-pan.

Add a tablespoon of oil into a wok and heat gently - add in the cumin seeds and toss until fragrant. Add a little more oil along with the onions and sauté over a medium-low heat until they soften and begin to colour - about 10-15 minutes.

Add the chilli, ground coriander, turmeric and curry powder, mix well and cook for another 2 minutes or until the aromas have release.

Add the potatoes and tomatoes, stir to ensure an even mix before covering with a lid - simmer for 20-30 minutes or until potatoes are tender. Be careful that this doesn't stick, add a little water if you think the mixture is too dry. Check every 5 minutes and toss well to ensure even cooking.

Now add the peas and cook until they are just tender - this should be less than 5 minutes.

Remove from the heat and toss through a handful of fresh coriander leaves and place this into a serving dish. Top with extra coriander leaves.

You could eat this alone or to accompany a simple grilled meat dish.

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  1. Wonderful post. The cilantro looks beautiful and the potato curry sounds delicious.

    Check back for the WHB roundup on MOnday.

  2. Thanks Ruth - look forward to the round up!

  3. Nice job. I like the idea of coriander being something where you can use the whole plant. The curry sounds great.

    (Hmm. Favorite vegetable next year. That would be a tough one. I think I might have to go with artichoke.)

  4. Hi Paz - if you can't find kipfler just use a waxy potato - these are potatoes that when boiled will keep their shape and not break down. Waxy potatoes are also known as low-starch potatoes.

    Thanks Kalyn - artichoke, now that's an interesting choice.

  5. Hi Sher - hope you give it a go!

  6. Haalo,
    I really love your recipe! Sure will try out somedays :)

  7. AnonymousMay 30, 2007

    Hi I love Kipler potatoes. They have a beautiful colour and always retain a wonderful flavour. I like to serve them steamed as they are just so good on their own! They must be amazing in your curry recipe especially because they hold their shape rather than go all mushy in the pot.

  8. Thanks Larissa - they are fabulous potatoes, such great shapes and excellent texture.


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