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Turmeric-braised baby potatoes with coconut kale

Turmeric-braised baby potatoes with coconut kale
Irfan Khan / Los Angeles Times

If you’ve ever eaten curry, and really who hasn’t, you’ve tasted turmeric. Turmeric is the spice that gives curry pastes and powders that vibrant golden hue. Long popular in India, the Middle East, Southeast Asia and North Africa, these days ... Read more

Total time: 1 hour, 50 minutes | Serves 4 to 6
  • 2 pounds (1-inch round) baby yellow potatoes
  • ¼ cup coconut oil, divided
  • 1 large yellow onion, chopped
  • 1 yellow bell pepper, chopped
  • 1/4 cup peeled and grated fresh turmeric
  • 2 tablespoons grated fresh ginger
  • 8 garlic cloves, finely chopped
  • 1 tablespoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups chicken or vegetable broth
  • 1 14-ounce can coconut milk
  • 2 cups yellow cherry tomatoes
  • Fine sea salt
  • Chopped cilantro, if desired, for garnish
  • Lemon or lime wedges, if desired, for garnish
  • Chopped fresh chiles, if desired, for garnish
  • 2 (1/2-pound) bunches kale, stems removed and torn into large pieces
  • 2 tablespoons unsweetened shredded coconut

Step 1Using a small, sharp knife, cut a slit about halfway through each potato.

Step 2In a small Dutch oven or large, deep saucepan heated over medium-high heat, melt 2 tablespoons coconut oil. Add the onion and pepper and sauté until tender, about 8 minutes. Add the turmeric, ginger, garlic, cumin and red pepper flakes and stir until turmeric and ginger soften and the mixture is fragrant, about 4 minutes. Stir in the broth, coconut milk and tomatoes and simmer over medium heat, stirring occasionally until the mixture thickens slightly, tomatoes break down and is reduced to 6 cups, 15 to 20 minutes.

Step 3Stir in the potatoes and sprinkle over ½ teaspoon salt. Simmer the potatoes uncovered and over medium-low heat, stirring gently and occasionally until the potatoes are very tender yet still retain their shape, and the liquid has reduced to a thin gravy, about 1 hour. Season to taste, if desired, with additional salt and ground pepper.

Step 4Meanwhile, in a large heavy skillet or deep pot heated over medium-high heat, melt the remaining 2 tablespoons coconut oil. Add the kale and coconut and season with ¼ teaspoon salt, or to taste. Saute until the kale is tender and bright green, about 3 minutes. Divide the kale among shallow bowls. Spoon the potatoes and gravy over the kale. Garnish if desired with fresh cilantro, lemon or lime wedges, and chopped chiles. Serve immediately.


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