Editor’s Note: Please welcome Natasha from Purple Radish Kitchen. She’s sharing a very #MadeinNewWest recipe.
Soggy winters, rainy springs, a few brief moments of blazing heat, then sideways rain. Fresh and local fruits and veggies are very seasonal and can be somewhat unreliable here in New Westminster.
One staple we can always count on is amazing yellow potatoes. As a chef, you may think I would hang my hat on more exotic ingredients like jackfruit or durian. Potatoes are versatile and whether baked into a casserole or cut into fries, they are welcome on any plate in my kitchen. These oft maligned bad boys are filled with great flavours and come with a bevy of vitamins and minerals: vitamin C, iron, and calcium.
The ingredients for these creamy taters are easily accessible here in New Westminster. I recommend hitting up Galloway’s for the amazing array of spices then dashing down to Donald’s for the tempeh and great produce, like the green onions used to top these lovely spuds.
This recipe is vegan, gluten-free, and oil-free—so eat your spuds and dream of the colourful produce coming soon to a Royal City Farmer’s Market near you!
Double Baked Curried Spuds
- 8 medium yellow BC potatoes
- ½ medium onion, diced
- 3 cloves garlic, minced
- 1 tbps minced ginger
- 1-2 tbsp curry powder
- 1 package marinated tempeh, diced
- 1 cup frozen or fresh peas
- ¾ cup coconut milk
- Salt and pepper to taste
- Bake your potatoes whole at 400F until cooked through, about 30 minutes. When a fork easily slides through, they are done!
- Meanwhile, in a pan, sauté the onion, garlic and ginger with a few tablespoons of water for about 4 minutes. Add the curry powder and cook for 1 minute, adding water as needed. Add in the tempeh, peas, and coconut milk until everything is warmed through.
- Once the potatoes are done and are cool enough to touch, scoop out the insides while keeping the potato skins intact. Mash them in a bowl and add the entire contents of your pan. Mix well. Scoop all that goodness right back into the potatoes and warm them up in the oven before serving. Garnish with a waterfall of chopped chives or green onions and a sprinkle of sriracha, to taste.
Best enjoyed at Pier Park with a bottle of Steel & Oak smoked hefeweizen, or on a picnic blanket in Moody Park!