September 14, 2014

Vegan Curried Potato Lettuce Cups


it's a rare treat for me to eat white potatoes since I rarely eat them, but my dad bought another bag of potatoes (so we have 2.5 bags total) thinking that we didn't have any, so I thought it would be a nice pre-birthday treat (hehe been having quite a few of those lately, whoops) to play around with the potatoes.

i watched @sortedfood's 3 things to make using potatoes, and was inspired to take their play on curried potatoes and make it into curried potato lettuce cups. verdict: AMAZING.
I left the skins of the potatoes on because they have tons of nutrients and the potatoes were organic, but white potatoes are generally high in pesticides if they're conventionally grown, so i recommend peeling them if you don't have any organic potatoes (sweet potatoes on the other hand are part of the "clean 15" list, so the skins on sweet potatoes are considered "okay" to eat even if they're conventionally grown).




it looks like there's bacon, but it's not ;)

(although both of my parents, after taste-testing this, said, "It's really good, but I wish for some bacon to be added into this".....this just reinforced the fact that they're perfect for each other)


Recipe: Vegan Curried Potato Lettuce Cups
By: Hannah Claudia
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5-6 leaves of lettuce (i used romaine), washed and dried
juice of 1 lemon, divided (half and half)
1/2 avocado, mashed
1/2 onion, minced
2 small white potatoes, scrubbed/cleaned, halved
1 tsp turmeric
1 tsp paprika
1 tsp Chinese 5 Spice
2-3 tablespoons of coconut oil

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1. Place the potatoes in a pot of cold water, bring to a boil, and cook for about 15 minutes, or until
the potatoes are just barely fork tender (should not be falling apart). Then, shock the potatoes with cold water,
drain the water, and cut the potatoes into cubes.
2. Mix 1/2 of the lemon juice (the juice of 1/2 a lemon) with the mashed avocados, set aside.
3. Heat up the coconut oil in a pan
4. Add the onions and spices, cook about 3-4 minutes.
5. Add the cubes of potatoes to the pan and cook until the potatoes are golden and have developed a bit of a crust on the outside.
6. Before taking the potatoes out of the pan, add the rest of the lemon juice to the pan to de-glaze it and bring some brightness to cut through the richness of the potatoes.
7. Assemble and enjoy :)






words cannot describe how proud i am of this dish...it's so good; it's definitely one of my favorite recipes i've ever conjured.
and what do you think about the photos, huh? huh? ;)
who said there can't be amazing lighting on a rainy and cloudy day?!

xoxo, Hannah



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