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Turmeric-braised baby potatoes with coconut kale

Time 1 hour 50 minutes
Yields Serves 4 to 6
Turmeric-braised baby potatoes with coconut kale
(Irfan Khan / Los Angeles Times)
1

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

2

In 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.

3

Stir 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.

4

Meanwhile, 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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