Recipes

Golden Potatoes
(Serves 6)

Top these colorful, spicy potatoes with chutney and serve them with lentil or bean soups.

4 large red potatoes
2 teaspoons whole mustard seed
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/4 teaspoon ginger
1/8 teaspoon cayenne
1/8 black pepper
1 cup water
1 onion, chopped
1-1/2 teaspoon soy sauce

Scrub the potatoes, then steam them over boiling water until tender when pierced with a fork, 40 to 50 minutes. Cool completely, then cut them into 1/2-inch cubes.

Toast the spices in a large nonstick skillet for 1 to 2 minutes, then carefully pour in 1/2 cup of the water. Add the chopped onion and cook, stirring frequently, until the onion is soft and most of the liquid has evaporated, about 5 minutes. Add the potatoes along with the remaining water and the soy sauce. Stir to mix, then cover and cook over medium heat for 5 minutes. Stir before serving.

Recipe from Eat Right, Live Longer by Neal D. Barnard, M.D.; recipe by Jennifer Raymond.

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